I tried "Super Cup 1.5 times Impact Bubbling" series which makes fluffy foaming soup

It is said that the Kansai region originated.Ramen with bubbling soupHas gained popularity. Meanwhile, you can easily make instant noodles of soup that foams at home from Ace Cock "Super Cup 1.5 times Foaming Shock Chicken White Ramen / Pork Bone Soy Sauce RamenIt was said that the two items were released on Saturday, April 4, 2015, so we decided to eat how much it bubbles and how the taste is.

Super Cup 1.5 times Impact Foaming Chicken White Ramen noodles | Product Information | Ace co., Ltd
http://www.acecook.co.jp/products/detail.php?id=277

Super Cup 1.5 times Impact Foaming Pork Bone Soy Sauce Ramen | Product Information | Ace Cock Co., Ltd.
http://www.acecook.co.jp/products/detail.php?id=276

The appearance of actually making a froth soup from the following movie. If you put the special "foam base" in ramen and stir with chopsticks, you can also see where the bubbles spring up.

Ace cook "Where Super Cup 1.5 times Impact Foaming" series make froth soup - YouTube


Ace cook "Super Cup 1.5 times Impact Foaming" series package looks something like this. There are two kinds of "Chicken white ramen" and "Pork bone soy sauce noodle" lineup.


Both of them, on the top of the package, the appearance of soup bubbled in fluffy was drawn.


First of all I decided to eat "Chicken White Ramen".


Also on the side of the package, the appearance of bubbling soup is drawn.


As for how to make, it is OK if you put "Kayaku" first as usual, pour hot water, wait 3 minutes, make ramen, then throw "Foam Origin" and stir.


In addition to frying fish, soup, quick-entering soup, seasoning etc., raw material names contain materials such as baking soda and calcium carbonate in relation to foaming. The content amount is 109 grams including 90 grams of noodles.


The energy per meal is 447 kcal. Because salt equivalent is 7.6 grams, people who care about salinity may need to devise such as not to drink soup.


When the lid was peeled off, there was a note to ensure that the noodles can not be cooked if you put "bubble origin" first.


In the cup, powder soup and source of foam were contained. Under the bubble, it is written as "post-insertion", which is absolutely amenable to the atmosphere that is not allowed to enter first.


Drain "Kayaku" on top of the noodle, pour 500 ml of hot water and wait 3 minutes. Up to this point it is the same procedure as regular ramen making.


Wait 3 minutes for noodles to return.


While observing ramen, observe "the source of foam". The whitish powder in the bag seems to contain black grains in some places.


As a result, I just licked a little, the flavors of Shirayu soup which is the seasoning of this product are attached. Apparently seasoning seems to be put in both "squid" and "under the bubble". In addition, "When you put the source of foam into your mouthMentos ColaIt was a little frightening as it happens that such a serious situation as happens ", but nothing happened about a little licking.


After 3 minutes, when you get ramen, put the source of foam on top of the ramen ......


Stir well with chopsticks.


The surface bubbles in around 15 seconds, and the noodles are almost invisible. Immediately after it was formed, the foam completely covered a few cm from the surface of the soup.


First of all I tried tasting by scooping only bubbles. It has a taste of ramen soup firmly with a sweet texture, and finished in a different dimension from the soup of the past cup ramen. It was a mysterious froth soup like 'Fuwa', 'Toro' and 'Tanuku' all added.


Next, get together with noodles often and shake suddenly. Outstanding crispness sticking to the textureKadomenThe soup bubbles often and this is a good strange texture not traditional. The moment I put it in my mouth, I feel a rich taste like I ate heavy ramen, but thanks to the bubbling soup, its sense of volume disappears and it is becoming a magical soup anyhow.


It seems that the foam itself does not last long. However, when stirring the soup with chopsticks, bubbles will recover a little, so it seems that you can enjoy bubbles until the end. Soup seasoned like chicken white water. Some people may feel that salt is a little strong.


I will also taste the other "Pork Bone Soy Sauce Ramen". Here also the package shows the appearance of bubbling soup.


In addition to raw materials such as swine extract, sesame, onion powder, here also contains sodium bicarbonate and calcium carbonate. The content is a little more than 112 grams of chicken white ramen.


The energy per color is 473 kcal. Salt equivalent was 8.1 grams.


Pork bone soy sauce ramen "bubble origin" was darker in color than chicken white ramen, and it should be said as expected, the powder had a taste of soy sauce.


When comparing both powders, you can see that this color is different. It seems that it is tasted properly, not mere whisking powder.


The state of completion also became brown soup and bubble which makes pork bone soy sauce feel.


And a single mouth shin. Pork bone soy sauce Ramen peculiar richness and gut feeling is felt, compatibility with fluffy foam is also good. Rather it was a finish that I felt as "it is easier to eat than general pork bone soy sauce" rather than "foaming soup with a succulent aftertaste".


Ace cook "super cup 1.5 times shock foaming chicken white ramen" and "super cup 1.5 times shock foaming pork bone soy sauce ramen" are available at convenience stores, supermarkets etc. across the country at a suggested retail price of 200 yen (tax included) Sale. People who want to taste a bit different ramen, of course, even when they want to eat ramen, it seems that they can be eaten with confidence.