Shin Ramyun Recipe

Bring water to a boil

Pour 550 ml water into a medium saucepan and bring to a rolling boil over high heat.

Once boiling, add the Shin Ramyun soup base powder and the vegetable sachet contents from the packet. Stir to dissolve.

Optional: Stir in 1 tsp soy sauce and 1 tsp gochugaru if you want a deeper umami and extra heat. Taste the broth and adjust (use less if you prefer milder).

If using thinly sliced beef or pork: add the raw slices to the simmering broth now so they cook through (about 30–60 seconds depending on thickness). Gently separate pieces with chopsticks or tongs so they cook evenly.

If using tofu: add the cubed tofu to the broth after meat (or now if no meat). Let it warm through for 1–2 minutes so it absorbs flavor.

Add the egg

There are two common methods—poached or beaten. For a poached whole egg: crack the egg directly into the gently boiling broth and do not stir; cook 2–3 minutes for a soft yolk or 4 minutes for a firmer yolk. For an egg drop texture: beat the egg in a small bowl and slowly drizzle it into the simmering broth while stirring gently to create ribbons. Choose your preferred method.

Add the noodle cake to the boiling, seasoned broth and push it down so it is submerged. Cook uncovered for 4–5 minutes, stirring gently once or twice to separate the noodles and ensure even cooking. For slightly firmer noodles, cook 3.5–4 minutes; for softer, 5 minutes.

If you added a raw egg whole, time the egg so that the noodles finish cooking about when the egg reaches your desired doneness.

About 30–60 seconds before the noodles are done, add the mushrooms and chopped spinach or napa cabbage so they just wilt but stay bright and textural.

Turn off heat. Stir in thinly sliced green onions and 1 tsp sesame oil. Taste the broth and add a pinch of salt or extra soy sauce only if necessary.

Ladle the ramen into a bowl(s). Sprinkle toasted sesame seeds on top and serve immediately with kimchi on the side if desired.