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Annie Chun's Hot & Sour Soup Noodle Bowl, 5.7-Ounce Bowls (Pack of 6)
New Hot and Sour Soup features premium FreshPak Noodles that are much more satisfying than every day dry noodles. They're the perfect match for my delightful Hot and Sour Soup broth and premium, freeze-dried vegetables. You'll be amazed at how delicious instant soup can be. Annie Chun's Noodle Bowls are instant gourmet food, perfect for lunch or a quick dinner at your fingertips. Keep these bowls in your desk or cupboard, then just heat and serve. This meal comes to you in a biodegradable bowl that decomposes in the soil with no harm to the earth. It's better for the planet and one small way we can care for our environment together.
Case of six 5.7-ounce microwave bowls (total of 34.2 ounces)
Made with noodles, organic chicken base, bok choy, and shitake mushrooms
All-natural, no MSG, no preservatives
Cooks in just one minute; packed in a biodegradable bowl
Ships in Certified Frustration-Free Packaging
|Average Customer Rating:
|| based on 558 reviews|
Average Customer Review:
( 558 customer reviews )
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Most Helpful Customer Reviews
138 of 144 found the following review helpful:
Better Than a Soup Cup.Jul 05, 2006
Annie Chun's Udon Soup makes a quick meal that is larger than traditional soup cups and without the reconstituted texture. The soup bowl holds about 3 cups of soup, which is a nice size for lunch. It's all-natural and vegetarian, consisting of noodles in a flavorful soy soup, with dried mushrooms, onions, bok choy, herbs and spices. The ingredients come in 3 packages: a bag of noodles (not dried), a liquid soup base, and a packet of dried soup toppings. Just add boiling water.
Actually, the instructions on the package are unnecessarily complicated. They tell you to add water to loosen the noodles, drain it off, add the other ingredients, and then add more water. This isn't necessary. Maybe you need to loosen the noodles if you are going to microwave the soup. I suggest stirring the noodles after one minute in the microwave. But if you have a kettle handy, empty the 3 packages into your soup bowl, add boiling water up to about a half inch from the top of the bowl, and let it sit, covered, for 5 minutes. This is faster, easier and uses less water than the instructions recommend, and the soup comes out perfectly.
Annie Chun suggests adding spinach, snow peas, broccoli, mushrooms, shrimp or tofu to make your soup into a more complete meal. Some of those things would need to be cooked before you add them, but I find that fresh mushrooms and frozen peas make excellent additions that require no pre-cooking. If you put some sliced or diced mushrooms into the soup when you add the boiling water, they will partially cook while they sit for 5 minutes, acquiring a nice dense texture that is neither raw nor limp.
Ingredients: Noodles: wheat flour, water, tapioca starch, lactic acid, salt. Soup Base: soy sauce (water, wheat, soybeans, salt), shiitake mushrooms, sea vegetable, evaporated cane juice, rice wine, yeast extract. Toppings: green onion, maltodextrin, bok choy, tofu, red pepper, shiitake mushrooms, guar gum. Product is manufactured in a facility that uses peanuts. . The soup bowls are made of a corn product [...] that is biodegradable. Not that anything degrades in a landfill, but at least the bowl isn't toxic.
42 of 44 found the following review helpful:
Great Vegetarian SoupMay 22, 2009
By J. E. Davis
I love kim chi, but I can't eat most Kim Chi soups as they have fish/seafood stock in them and I am allergic. I was very happy to find this product as it is vegetarian, thus safe for me. It also only has soy in the form of soy sauce. That is another big plus. I like to prepare it topped with a poached egg that I mix through the soup.
Since amazon doesn't have all the ingredients for this, here they are )from the Annie Chun site):
Noodles: wheat flour, water, tapioca starch, wheat gluten, lactic acid, salt.
Sauce: fresh chili pepper, Chinese cabbage extract, naturally brewed soy sauce (water, wheat, soybean, salt), rice wine, garlic, salt, mushroom extract, maltodextrin, water, roated sesame oil, fermented wheat protein, evaporated cane juice, spices, garlic*, distlled vinegar, yeast extract, onion*, cabbage*, sugar, corn oil, carrot, celery, natural flavors, cucumber extract, red wine.
Toppings: kimchi*, green onion*, carrot*, millet syrup, maltodextrin, shiitake mushroom*, sesame seed*, guar gum, seaweed*.
29 of 29 found the following review helpful:
great microwave mealFeb 04, 2010
By E. Chan
Most of the time when I don't have a free minute to spare on going out to buy food, I microwave up one of these. They're delicious, healthy and easy/quick to prepare. Plus they're cheaper than going to a Japanese restaurant and having udon there. I eat these relatively often so I've solved most of the problems people had with the cooking process.
I've found that the vegetables rehydrate best if you stick them under the loosened noodles and then fill the bowl up with water (just trap the vegetable square under the noodles). This solves the problem of the gritty tofu as well - mine always come out soft and chewy with that method. Also, if possible, microwave the noodle bowl instead of using boiling water. The noodles come out much softer and the miso paste dissolves easier if they're cooked in the microwave for the 2 minutes.
I hope this helps the upset reviewers below. I have these at least once a week and they've become a rather delightful staple to my diet.
25 of 26 found the following review helpful:
BUYER BEWARE!!!May 14, 2015
By M. Holling
SHAME ON ANNIE CHUN!!! Packaging states "Now Tastes Even Better"..."CHECK OUT NEW NUTRITION VALUES" Wow!!! Here are the comparison nutrition values.... Old total fat .5g/New 0g - Old sodium 460 mg/New sodium 820 mg - Old carb 52 g/New carb 53 g - Old fiber 4 g /New fiber 0 g. Are you as unimpressed as I am???? Loaded with salt and no fiber. This is NOT UMAMI....SHAME ON YOU ANNIE CHUN!!!
19 of 19 found the following review helpful:
Why would you change a great product into a sucky one?Jul 01, 2015
By Ginger T.
This is so disappointing. I used to bring one of these every day for lunch to my work, but now some are no longer vegan (it's kind of weird, you just have to look at the back and see if it has bonito fish) and they taste horrible! There isn't any flavor, but to mask it they added more chili pepper slices and they really don't jive well with the soup. Also they drastically increased the sodium. I really don't understand why they'd change something that worked so well. One less easy food for me to bring to work for lunch :(
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