This is the Nongshim Neoguri Seafood & Mild.
Each package contained a cake of fried noodles, along with separate sachets for the soup base and dried flakes. Preparation involved boiling all components together for approximately five minutes.
On tasting, the broth delivered a rich and inviting seafood aroma, with a clean, well-defined marine savouriness that was readily absorbed by the noodles. The “mild” designation translated to virtually no chilli heat, which proved beneficial rather than limiting, as it allowed the seafood flavours to remain clear and unobscured in the broth. The thick, udon-style noodles were a highlight: plump, springy, and cooked to a pleasing al dente texture, offering a deeply satisfying chew. The rehydrated flakes revealed two types of seaweed—soft, supple wakame alongside a thicker strand of kelp that contributed a gentle crunch—providing both textural contrast and briny depth. Small raccoon-shaped fish cakes added a charming visual element and a tender, lightly savoury bite.
Overall, this was a well-balanced and comforting bowl, distinguished by excellent noodle texture and a clean, flavourful seafood broth, making it an easy and worthwhile repurchase.
This Nongshim Neoguri Seafood & Mild contained 120 g. It was produced in Japan and purchased in Sydney, Australia in 2025.