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Shin Ramyun was my first spicy soupy ramen. It’s probably the same for a lot of people. And there’s a reason it’s been on shelves for decades and continues to outsell most of its competition.
Produced in the United States. Distributed by South Korea.
What’s in The Package
The package contains three items: a circular brick of dried noodles, a silver packet of spicy soup base powder, and a white packet of dehydrated vegetable flakes containing shiitake mushrooms, green onions, and carrots.
How to Cook Nongshim Shin Ramyun Spicy Noodle Soup
Cooking directions per package instructions:
- Boil 550 mL (about 2 1/3 cups) of water. Add noodles, soup base, and flakes.
- Cook for 4 1/2 minutes, stir occasionally.
- Remove from heat and serve.
How Does It Taste
The broth is rich and savory with a mushroom depth that I always struggle to describe without reaching for the word umami, but that’s exactly what it is. The mushroom flavor is the foundation and it gives the broth a complexity that sets Shin Ramyun apart from most budget Korean ramens that rely purely on chili and salt.
James identified the spice as a combination of gochugaru and gochujang working together and once he said it I tasted both distinctly. The gochugaru brings the clean chili heat and the gochujang adds a slight fermented sweetness underneath it. It’s spice-forward and garlicky.
The spice level is a 2 out of 5. Noticeable and building but not overwhelming. For anyone who grew up on mild ramen this is a good heat experience. For regular spicy ramen eaters it’s a comfortable and satisfying level.
The noodles are the classic Nongshim format, enriched wheat flour with potato starch, wavy, and substantial enough to hold up in the broth throughout the bowl. A 1 out of 5 on thickness but they perform above that.
How Does It Compare
Shin Ramyun is the benchmark for Korean spicy instant ramen in the US market. Everything else in the spicy Korean ramen category gets compared to this. The Nongshim Shin Ramyun Red pushes the heat further. The Shin Ramyun Black adds bone broth depth. The original sits at the center of that range. If you’ve never tried it, start here. If you’ve been eating it for years you already know.
How To Level Up Nongshim Shin Ramyun Spicy Noodle Soup
This is the bowl where the answer to the topping question is to add whatever you want. I’ve put probably hundreds of different toppings on Shin Ramyun over the years and it has never failed. The mushroom and gochugaru broth is one of the most versatile flavor bases in instant ramen.
A soft boiled egg is the classic addition that works every time. Vietnamese beef meatballs add a beefy richness that sits perfectly in the spicy broth. Rotisserie chicken works equally well for something quicker. Spam, sliced steak, tofu, chashu…the list goes on and everything works.
Fresh scallions and a drizzle of chili oil if you want more heat. A sheet of nori. A handful of bean sprouts. There is no wrong answer with this bowl.
Final Verdict
Shin Ramyun is the OG for a reason. The mushroom-forward umami broth, the gochugaru and gochujang spice combination, and the noodles that hold up in the rich broth. It all comes together into a bowl that’s been the entry point for spicy ramen for countless people including me. It’s still good. It’s always good. Add whatever toppings you have and it will be good with those too.
Tasting Notes
- Spice Level: 2/5
- Broth Viscosity: 1/5
- Noodle Thickness: 1/5
- Noodle Type: Thin and Wavy Wheat
- Topping Suggestions: Whatever the heck you want
How do I rate my ramen? Check out the Ramen Rating Guide.
Related Instant Ramen
- Nongshim Shin Ramyun Red Fiery Spicy Beef
- Nongshim Shin Ramyun Spicy Beef Stir Fry Noodles
- Nongshim Shin Ramyun Tom Yum Flavor Jay Fai
- Otoki Jin Ramen Spicy Flavor
- Samyang Buldak Spicy Chicken Stir-Fried Ramen
Where to Buy
Community Ratings
Honestly, one of the best soupy ramen out there. It’s super rich, flavourful, and any toppings make a lovely combo. I prefer adding garlic to reduce the peppery flavor.
This is also my favorite spicy soup instant ramen and is a must try if you love spice.
This ramen is one of the first ones I’ve had, and it goes well with everything!
I love pairing it with poached egg, leftover leafy greens, tofu, and leftover meat!
I’ve been making shin ramyun for yeaaaaars and it is extremely hard to go wrong with it. You can make a good meal with it with almost any topping.
Some good combos I’ve had:
-Blanched firm tofu and kimchi (this is my ‘lunch meta’)
-Leftover beef brisket and bok choy
-Slices of rump steak
-Bacon and steamed vegetables (this was my go-to in high school)
Always good to add are minced garlic and ginger, egg while cooking.
A slice of processed cheese makes the broth creamy but sometimes can make it a bit rich for me.
Incredibly versatile. There are almost no bad toppings for shin ramyun. Incredibly reliable base for a meal.
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More to Try
- More from Nongshim: Nongshim Noodle Salad Gochujang Vinaigrette, Nongshim Bowl Noodles Spicy Shrimp
- Topping pairing: Soy-Marinated Eggs (Ajitama Ramen Egg)
- Recipe to try: Green Apple Buldak Carbonara Spring Rolls
