Variety Pack Ramen – Spicy “Beef,” Black Garlic “Chicken” & Tom Yum “Shrimp” – Vegan, High Protein Ramen Noodles – Low Carb, Zero Sugar – Healthy Keto-Friendly Ramen Bowls, 6-Pack

I made IMMI ramen chicken/black sesame for dinner yesterday and will contribute the following comments. Read the directions on the package. Have green scallions, hard boiled egg, shrimp, mushrooms, or another garnish or two ready to add to it. Eaten plain, the taste is good, but definitely is different from grocery store ramen. It is very bland and really takes on the flavors of whatever you add to it in the way of garnishes. It is not salty. It tastes like "whole food" or "food with substance". I ate half of mine al dente, the rest cooked until it softened. I will buy it again because of the nutritional benefits, but I will be better prepared next time I cook it. Read the suggested condiments. This product has potential and, hopefully, will be available at a lower price so that more people can take advantage of the nutrition it affords those who eat it. It would be difficult for elderly people to afford and even for the college students who are notorious for eating ramen as a penny pinching measure. Try it. Visit the Immi Website and you will get a personal video email from one of the founders. Immi has a place in healthy eating.

The ultimate yuck! I was thrilled to stumble upon an ad for this brand, as my husband and I have been looking for healthier quick options to have at home--but especially as an asian woman myself, I wanted to give this company my business. Although the product arrived promptly, well packaged, and as described, the ramen itself was downright disgusting. I'll break down the experience my husband and I shared. Preparation: Easy to prepare, typical packaged, at home ramen. My husband and I used a stove top to prepare the noodles as directed on the packet. Flavor: What I imagine cardboard would taste like. No chicken, salt, or authentic taste whatsoever, just bland water. The smell of the ramen itself is telling of how it tastes, which to us, was an off putting scent, almost reminiscent of body odor, quite frankly. Noodle texture: Chalky. Not sure of what other word is as accurate to use but these noodles are dense and feel like they're made from unmixed ingredients, rather than feeling smooth. My husband notes that the noodles are the worst part of the ramen, that while the broth isn't great, the noodles just make it that much more inedible. Other notes: While there is less sodium, the saturated fat content is notably higher (9g, 45% daily value) compared to a cheaper brand, ie, Top Ramen (7g, 33% daily value). Although the numbers aren't extreme, they're worth considering, as Immi prides itself on being an all-around healthier option. Conclusion: We couldn't even finish the chicken ramen and my husband and I are debating tossing the rest of our variety pack because of how negative our experience was, seriously, this was revolting ramen. However, considering how overpriced they are, we're torn, and are considering at least trying the two other flavors (beef and shrimp) and if we do, will update accordingly. Update: We desired, for our own well being to not try the other two flavors and tossed them in the trash.

Like many of us here, I kept seeing ads for Immi Ramen on Instagram and, like so many, I also read a ton of reviews. I finally fell for the marketing saturation and decided to give them a try—despite the price tag which caused me to pass many times before. I went for the variety pack, which includes Spicy Beef, Black Garlic Chicken, and Tom Yum Shrimp. The noodles themselves have a texture that reminds me a bit of buckwheat noodles, though they’re firmer and have more bite. They’re quite neutral in flavor and take longer than traditional ramen to soften and soak up the broth. I find that adding an extra cup of water (making it 3 cups total) while cooking for about 8 minutes helps (as I prefer some broth in my ramen bowls) as the noodles tend to absorb a lot of liquid. I was intrigued by the fact that these noodles are made from pea protein, and I have to say, the portion size is filling. I’ve been adding a soft-boiled egg, some finely chopped scallions, cilantro, and my personal touch—a generous drizzle of Bachan’s Japanese BBQ sauce (I have four varieties, LOL!) —for extra flavor. As for the flavors, here’s my breakdown: Spicy Beef: It’s decent, but not a standout for me. Black Garlic Chicken: I had high hopes for this one, but the flavor wasn’t as bold as I’d anticipated. Tom Yum Shrimp: Surprisingly, this one impressed me the most! It had the most robust flavor, with no fishy taste at all (and it’s completely vegan). Overall, while they’re okay, I can’t fully justify the cost. If they were priced closer to $4 a package, I might consider buying more. At over $6 pushing $6.50 a pop, though, it feels a little steep for pea flour noodles. The upside is that I do feel like I’m making a typically unhealthy meal a bit more nourishing, so there’s that!