Nongshim's Shin Ramyun Noodle Soup is an ultra-processed product, and an assessment of its ingredients and nutritional profile reveals key areas of concern for regular consumption.
The soup powder and seasoning are a blend of extracts, salt, and numerous enhancers. This sachet contains common flavour enhancers like Disodium Guanylate (E627) and Disodium Inosinate (E631), along with Monosodium Glutamate (MSG, often listed as E621), which is used to significantly amplify the savoury taste. The powder also contains sugar and fructose, along with thickeners and emulsifiers.
The noodles themselves are not a simple carbohydrate. They are pre-fried, contributing significantly to the product's high fat content. The noodles contain palm oil, various mineral salts (E501, E500, E452, E339) which act as acidity regulators and raising agents, and an emulsifier (Lecithin, E322, which contains Soy).
Nutritionally, this product is exceptionally high in refined carbohydrates and salt. Per 100g of the finished product, the salt content is consistently recorded at approximately 3.7g to 3.8g, which is among the highest for instant noodles and contributes over half of an adult's recommended daily intake of sodium in a single pack (typically 120g). The saturated fat is also high, at around 6.1g to 7.3g per 100g, due to the use of palm oil in the frying process.
The total protein content sits at roughly 8.2g to 8.9g per 100g, with some contribution from the hydrolyzed vegetable protein and the minimal dried flakes (containing carrot, mushroom, and red chilli). This low protein and minimal fibre count means it is not a complete or balanced meal.
Relying on products with this nutritional profile is generally advised against. High daily intakes of sodium and saturated fat are well-established risk factors for developing chronic health issues, including hypertension, heart disease, and Type 2 diabetes. Furthermore, meals that are high in refined carbohydrates and low in protein and fibre provide poor satiety, potentially leading to overconsumption throughout the day.
Adding fresh, whole ingredients is the best way to transform instant noodles from a processed snack into a satisfying and more complete meal.
Here is a guide to quick, healthy additions of protein and vegetables you can easily mix into your ramen:
The goal is to increase the protein (for satiety and muscle maintenance) and fibre/vitamins (from vegetables) while helping to dilute the high sodium and fat content.
| Protein Source | Best Method for Instant Ramen | Why it Works |
|---|---|---|
| Egg | Soft-Boiled: Boil for 6-7 minutes, then peel and slice into the finished bowl. Poached: Crack directly into the simmering broth for the last 2-3 minutes. | Quick, affordable, and adds a rich, creamy yolk to the broth. |
| Tofu | Firm/Extra-Firm Cubes: Add cubed tofu directly to the simmering broth for the last 2 minutes to heat through. | A versatile, plant-based protein that absorbs the broth's flavour beautifully. |
| Rotisserie Chicken | Stir in pre-shredded or cubed leftover chicken (or turkey) right after removing the pot from the heat. | The fastest meat addition, providing lean protein without extra cooking time. |
| Edamame | Add frozen, shelled edamame directly to the boiling water with the noodles or greens. They cook in minutes. | A high-fibre, plant-based protein that adds a pop of colour and satisfying texture. |
| Canned Tuna/Salmon | Drain the liquid and stir into the finished bowl. Use a small amount to keep the flavour balanced. | A convenient, budget-friendly source of protein and healthy omega-3 fats. |
To preserve nutrients and achieve the best texture, add your vegetables according to how long they take to cook:
These wilt instantly, adding vitamins and fibre without becoming mushy.
These are sturdy enough to soften but still retain a slight bite.
For heartier, raw vegetables, sautéing them briefly in a separate pan with a tiny bit of sesame oil and minced garlic/ginger can create a better flavour base before adding them to the broth.