I probably shouldn’t tell you because I already have a problem with them always running out, but it’s just too good not to share.
I have always had some kind of ramen as a pantry staple. Now days I only eat it once or twice a month because of the salt. I tried this and have given away my case of cup of soup and filled the space with a bunch of these. I’ve also gotten my son addicted to them.
They are mildly spicy but have a little chili paste packet that adds a little more spice and incredible flavor. It’s super yum!
How funny. I was just looking at chili paste. I had no idea what I was looking at. I didn’t know any brand and most were in languages I couldn’t read. Could you tell me a little about it, the uses and applications, the level of heat, and the best brand and a an expected price range. I also am interested in the oil if you know anything about it, especially the oil with fried garlic. Thanks in advance for your info.
by the way, it’s the little packet of chili paste in the soup that is so fantastic that has me so interested in getting some. That stuff is addictive.
It’s basically very close to Huy Fong’s more popular Sriracha Sauce recipe, but with much less sugar and the fact that it is chunky. The peppers and vegetables haven’t been liquified. I’d also say it is about twice as hot. I’d guestimate that it clocks in as high as 2,500 Scoville Heat Units. That’s a kick for people who don’t consume a lot of spice. A barely perceptible touch of heat for people like me who can suck on a hot coal without complaining.
It has a rich, layered taste and perks up all kinds of savory dishes. Great for bringing leftovers back to life. I love adding it to spaghetti sauce. It features prominently in my seven pepper vegetarian lasagna.
