Immi Tom Yum Shrimp Ramen

Immi’s Tom Yum “Shrimp” is the brand’s plant-based take on the iconic Thai sour and spicy noodle soup. Like all Immi flavors, the noodles are pea protein and wheat gluten. The shrimp lives in quotation marks on the front of the bag.

James and I came into this one with tempered expectations after the rest of the Immi line, but I had a soft spot for the idea since tom yum is one of my favorite broths.

What’s in the Package

Inside the pack you get one block of thin wavy noodles and a single hot pink soup base sachet labeled “spice up your life.”

How to Cook Immi Tom Yum Shrimp Ramen

1. Boil 2 cups of water, add ramen & cook for 7 min (chewy) – 9 min (soft).
2. Place ramen & 1 cup of cooking water into a bowl.
3. Add soup base to bowl. Stir & slurp.

How Does It Taste

This one surprised me. James called it the least offensive Immi we’ve had, and I agreed. The broth is drinkable, and the funky, off smell I’ve gotten from other Immis just isn’t here. The base comes out as a vaguely citrus-sour, mildly herbal soup with a little chili warmth in the background.

That said, the smell isn’t fully clean. The first whiff was fine. After stirring it more, both of us picked up a faint medicinal note, almost like cough syrup, that’s hard to unnotice once you catch it. The good news is the flavor doesn’t carry that quality through to the bite.

What’s missing is the shrimp. There’s none anywhere in the ingredient list. Coconut water powder shows up, which is a smart move for the creamy-sour Thai direction, but nothing steps in for the shellfish depth that real tom yum leans on. The sourness is mild and James put the spice at a flat zero. The outline of a tom yum is there, but the bowl needs some help to get all the way.

The noodles, though, were the surprise winner. I actually liked them. They held their shape, they had some chew, and the texture had less of the cardboard quality I tend to get from Immi. We even talked midway through about whether you could buy these noodles on their own and use them in a stir fry, since they were the strongest part of the bowl. The high fiber count is a real plus too, which is something I appreciate more as I get older.

How Does It Compare

This sits at the high-protein, low-carb end of the tom yum noodle space, which puts it in a category of one for the most part. Within tom yum more broadly, the MAMA Tom Yum Shrimp Instant Noodles is the gold standard for what this flavor is supposed to taste like, with actual shrimp powder, real lemongrass, and kaffir lime.

The Wai Wai Quick Zabb Tom Yum Shrimp is another strong Thai entry with a similar profile to the MAMA. The Samyang Buldak Tom Yum takes the flavor profile in a Korean spicy direction. If you want a real tom yum, reach for any of those. If you want a high-protein plant-based ramen and tom yum is the version of Immi that gets closest to working, this is the one.

How to Level Up Immi Tom Yum Shrimp Ramen

Real shrimp in the bowl is the single biggest fix. Drop a few peeled raw shrimp into the boiling water with the noodles for the last minute of cooking and they’ll be ready when the broth comes together. Also add a squeeze of lime.

I would also add a handful of chopped cilantro, sliced fresh chili, and a bruised stalk of lemongrass dropped in while the noodles cook.

If you want to make it heartier, sliced enoki mushrooms blanched briefly in the broth and sliced green onions for finishing tie everything together.

Final Verdict

The Immi Tom Yum Shrimp is the most successful Immi I’ve tried. As-is from the package, I’d buy it again only for the noodle quality, knowing I’d be doctoring the bowl. As a base to build on, it works better than any other Immi flavor I’ve tried.

How do I rate my ramen? Check out the Ramen Rating Guide.

Related Instant Ramen

• Immi Spicy Red Miso Ramen
• Immi Creamy Chicken Ramen Soup
• Immi Black Garlic Chicken Ramen
• MAMA Tom Yum Shrimp Instant Noodles
• Wai Wai Quick Zabb Tom Yum Shrimp Flavor

Where to Buy Immi Tom Yum Shrimp Ramen

• Amazon
• Walmart