Welllll, I can’t say much about this specific product.
However, there was a span of about three years where ramen of one kind or another was about all I could afford, but I had access to freebies to doctor them up with.
Among the freebies were things like syrups and other condiments. So it didn’t take long before the inevitable boredom of chronic ramen intake set in and i started adding whatever I had to the mix.
Sweet ramen isn’t bad. If anything, it helps mute some of the saltiness.
Maple syrup in particular, I never wasted on ramen, not the real stuff, it’s just too damn good for that. But I kinda doubt they’re using real maple either. The imitation syrup on ramen is decent. Not as good as a dab of honey, or even a teaspoon of jelly, but decent.
If you’ve got sausage or bacon (or even bacon bits), the syrup works rather well. It doesn’t taste like a regular breakfast, but it gets a similar vibe that isn’t unpleasant at all. Dunno if I’d stretch to calling it good, though I would with some eggs added in. Eggs + ramen is always a good thing.
Now, the absolute best sweet ramen I ever made was with prickly pear cactus syrup I got in a care package from my dad. I was working in a relatively nearby city to home, and he traveled for work a lot, so he’d mail me the occasional box o’ local goodies since it might be months before we crossed paths.
Anyway, I’m just saying that this one might not be bad. Might be, but I’d try it if I find it locally.
Welllll, I can’t say much about this specific product.
However, there was a span of about three years where ramen of one kind or another was about all I could afford, but I had access to freebies to doctor them up with.
Among the freebies were things like syrups and other condiments. So it didn’t take long before the inevitable boredom of chronic ramen intake set in and i started adding whatever I had to the mix.
Sweet ramen isn’t bad. If anything, it helps mute some of the saltiness.
Maple syrup in particular, I never wasted on ramen, not the real stuff, it’s just too damn good for that. But I kinda doubt they’re using real maple either. The imitation syrup on ramen is decent. Not as good as a dab of honey, or even a teaspoon of jelly, but decent.
If you’ve got sausage or bacon (or even bacon bits), the syrup works rather well. It doesn’t taste like a regular breakfast, but it gets a similar vibe that isn’t unpleasant at all. Dunno if I’d stretch to calling it good, though I would with some eggs added in. Eggs + ramen is always a good thing.
Now, the absolute best sweet ramen I ever made was with prickly pear cactus syrup I got in a care package from my dad. I was working in a relatively nearby city to home, and he traveled for work a lot, so he’d mail me the occasional box o’ local goodies since it might be months before we crossed paths.
Anyway, I’m just saying that this one might not be bad. Might be, but I’d try it if I find it locally.