Nongshim Shin Ramyun Tom Yum Flavor Jay Fai Bowl

This is a bowl version of Shin Ramyun in Tom Yum flavor, made in collaboration with Jay Fai, the Michelin-starred Thai street food chef whose face is on the front of the cup. I think I’ve tried the packet version before, so I had high hopes for this one. It didn’t let me down.

Produced in South Korea by Nongshim Co., Ltd.

What’s in the Package

Inside the bowl you get a dry noodle disc with small dehydrated vegetable flecks visible, a Tom Yum Paste purple sachet, and a red Shin Cup soup base packet.

How to Cook Nongshim Shin Ramyun Tom Yum Flavor Jay Fai Bowl

Microwave (per the package):

1. Completely remove lid and tom yum paste. Add soup base.
2. Pour room temperature water up to the inside line (400ml, about 1 2/3 cups).
3. Microwave for 5 minutes.
4. Add tom yum paste, mix well, and serve.

Hot water (per the package):

1. Open the lid halfway and remove the tom yum paste.
2. Add the soup base and pour hot water up to the inside line (400ml, about 1 2/3 cups).
3. Close the lid for 4 minutes.
4. Add the tom yum paste, mix well, and serve.

How Does It Taste

I liked this one a lot. Really a lot. James and I both flagged it as a possible favorite of the year.

The broth has an anchovy umami flavor and you taste the seafood all the way through. It’s still Korean at the same time, because you can taste the gochugaru in there. So it’s a Korean Tom Yum, not a Thai one, which I guess might be a part of this collab.

What keeps it from being a real Thai Tom Yum is that it’s missing the sharpness of the lemongrass and kaffir lime leaf. They’re there, but muted. The gochugaru is what makes it taste Korean instead.

The noodles are the only weak spot. They aren’t as sturdy as regular Nongshim noodles and came out softer. That might be because this is the cup version, or because we let it sit about 30 seconds. The noodles are made with wheat flour and some potato starch. Noodle thickness is a 1 out of 5. Broth viscosity is a 2 out of 5.

Spice is a 3 out of 5. We went back and forth between a 2 and a 3 and settled on 3. Most people can handle it.

How Does It Compare

This is the Tom Yum version of the original Nongshim Shin Ramyun. Regular Shin is beef and mushroom. This one is red chili and seafood with some Thai flavor. If you love Shin and want a seafood version, this one works.

If you want an actual Thai Tom Yum, the MAMA Tom Yum Shrimp is the real deal. It has more lemongrass and kaffir lime and is closer to the Thai original, but the broth isn’t as rich. The Maggi Perisa Tom Yam is the Malaysian take. It’s closer to Thai too, and more sour. If you want real Tom Yum, grab the MAMA. If you want a Korean take on Tom Yum, get this one.

In the Nongshim lineup, Neoguri is the other seafood option. It goes for clam and anchovy and doesn’t have the Tom Yum sourness.

How to Level Up Nongshim Shin Ramyun Tom Yum Flavor Jay Fai Bowl

The broth is already rich. It just needs a little more brightness. A squeeze of lime at the end is the biggest upgrade.

Add a lot of green onions on top. Fresh cilantro too if you have it. If you can find fresh kaffir lime leaf or lemongrass, throw some in.

Final Verdict

The Nongshim Shin Ramyun Tom Yum Flavor Jay Fai Bowl is a Korean take on Tom Yum in a cup, and I liked it a lot. The anchovy umami is the best part, and you can still taste the Shin gochugaru. We’re marking this as one of our favorites of the year. The noodles come out a little soft, and if the broth is too rich for you, you can go a little above the fill line with the water.

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

Related Instant Ramen

• Nongshim Shin Ramyun Spicy Noodle Soup
• Nongshim Neoguri Spicy Seafood Noodle Soup
• MAMA Tom Yum Shrimp Instant Noodles
• Maggi Perisa Tom Yam Instant Noodles
• Nongshim K-Army Stew Noodle Soup

Where to buy Nongshim Shin Ramyun Tom Yum Flavor Jay Fai Bowl

• Amazon
• Sam’s Club