Tasting Ohsung Hot & Spicy Hong Ramyun with Soy Peptides

This one is off the TheTakeOut.com list of spiciest ramens, though I think their palates are a little less spice-tolerant than mine. This was ranked #11 on their list; their number one doesn't even make TheRamenRater.com's spiciest ramen anymore. 

Decent-sized brick of noodles at 4.2 oz/120g, and comes with two packets - one of vegetables, and one of seasoning powder. The directions are to bring 2.5 cups of water to boil and then boil everything for 4 minutes. It didn't say to drain so I didn't. It suggested adding a bunch of different add-ins; more on that shortly. 

There wasn't a lot of flavor initially. As much sodium as is present, you'd think it would be super-salty, but it's not really any saltier than most other ramens. There's a faint umami flavor, but that's it. 

The Ramen Rater did a review and said he found them pretty spicy, but I'm not getting much heat - think I had spicier salsa on my eggs this morning and that was just Old El Paso hot salsa. What heat there is does linger a bit, in a good way. 

The noodle texture was OK, nothing to write home about, but stood up pretty well over the 15 min it took me to write this post and actually eat it. 

As per usual, gonna add some more flavor via sesame oil, pulled chicken, and a little cilantro. 

Nutritional details: 490 calories, 15g of fat, and 10g of protein. 2,180(!!!) mg of sodium. 

Verdict: Just OK and not worth buying again. I'll finish the 5-pack though. 

Taste: 6/10

Heat: 3/10

Salmon with Xec

I can't remember where I first saw this. Xec ("sheck") is a Mexican citrus salsa/salad, usually made with jicama if going the salad route. You can see a more traditional salad recipe here: 

https://theothersideofthetortilla.com/2013/05/ensalada-xec-spicy-mayan-citrus-jicama-salad/

I've tried to simplify it a bit for use as a salsa on some grilled salmon. My recipe is very similar to this one from Food Network, but I left out the peppers and just added some habanero powder to my portion of salmon. 

This recipe is only for the xec; make the salmon however you like, and then top it with the xec. 

Ingredients: 

• 1 large grapefruit
• 1 large orange
• 1 large lemon
• 1 large lime
• 1/2 cup chopped cilantro
• Chile pepper (optional - see note)
• Salt to taste - I'd say at least a 1/2 - 1 tsp. 

Directions: 

1. Halve the grapefruit horizontally and use a spoon to pull out the segments into a bowl. Do this over the bowl so you get all the juice dripping into it.

2. Do the same thing with the orange, lemon, and lime. Make sure to remove any seeds. For the lemon and lime, I also squeezed the empty halves to get any remaining juice. If desired, take the large segments, i.e. from the grapefruit and maybe the orange, and further dice them so everything is a consistent size. 

3. Stir in the cilantro and salt. Chill until ready to serve. 

Note: You can add chiles to taste; finely dice or mince them to the same size as the citrus. Depending on the pepper and the heat, anywhere from a 1/2 habanero to an entire serrano or jalapeno could work. You could also stir in some crushed chile flakes or pepper powder.