Unif-100

Name: Unif-100 Variety: Artificial Shallot Beef Distributor: Uni-President Enterprises Corp. Noodle: Ramen Flavoring: Large powdered soup base + spiced oil with concentrated beef stock + large dried vegetable packet Preparation: Standard Notes: Cooking directions in Chinese, English, and ... French?

Alex:

In the same way that Nissin offers their premium Demae line as an alternative to the lower grade Top Ramen, so Unif has a premium line of their own, the Unif-100 series. This heartier version of Tung-I might qualify as a super-heavy weight at 125g, for for the purposes of a level paying field, I'd consider it a contender with the rest of the premiums.

The dry noodles gave off a scent, not unlike clean corrugated cardboard, that took me back to many a childhood dinner party spent running around the stock room of Sea Garden in Seattle's International District. Generous allotments all around, from the noodles themselves to the palpably weightier veggie packet.

Not that I think I'm rebounding, but with the overpowering Mr. Kon experience still fresh in memory, this ramen was precisely the balance I was referring to in that review, and which I was hoping I might soon run across. The heat came primarily from the chilies in the veggie packet, (and not the oil, like in many of the Chinese varieties) giving the soup a flavorful spice, and reducing the harsh pepper-edge. The rest of the vegetables were, dare I say, crisp?

I am generally hard pressed to give a generic "spicy beef" packet an above-average review, if only because of cop-out factor. It's much too easy to mask poor ingredient quality with intense spice, but Unif-100 clearly has no need for such nefarious practices. Here is a well conceived meal that balances flavor, garnish, and soup-noodle integration. Hooray, Taiwan!




Anne Marie:

Unif Tung-I Ramen Noodles

Name: Tung-I Variety: Chinese Beef Distributor: Unif / Uni-President Enterprises Corp. Noodle: Taiwanese ramen Flavoring: Powdered soup base with shallots and green onion + spiced oil packet Preparation: Standard Notes: Cross-cultural concept ramen

Alex:

Another Taiwanese brand, emulating Chinese flavors, borrowing Japanese packaging techniques.

This is very similar to the saimin I grew up on in Hawaii - noodles infused with palm oil that comes out in the boiling process, making the steam doughy smelling. The soup base bore a heavy similarity to Sapporo Ichiban, in that the reliance on salt for flavor was minimized, allowing the green onion to contribute meaningfully. I had almost forgotten about the spiced oil, which had a latent warming effect at the base of my tongue. ^_^ Yep, that's right, I did it. Happy noodle face. All that's missing is a slab of fried tofu or sliver of kamaboko.

1/2


Anne Marie:

I enjoyed the concept of the flavored noodles and found it added the slightest bit of interest to the Ramen. I expected it to have a spicier effect so was a tad disappointed, but had I not known or expected the flavored noodles, I likely would not have been let down. The broth itself did have a strong beef flavor, and the entire meal was certainly palateable, but I did not find the flavors refreshingly unique. I enjoyed this Ramen variety, but was not excited or blown away. Hence I found it a good basic beef flavored option.