Shin Ramyun Black
Shin Ramyun Black
The upgraded Shin — Nongshim added a second soup sachet of seolleongtang, the milky Korean ox bone broth, on top of the usual red base. The result is creamier, rounder and a little less sharp than the original red packet, with a far more generous vegetable mix and thicker noodles under it. Imported from Korea.
- Boil the water
Bring 550ml of water to a rolling boil in a saucepan. Open the packet and set out all three sachets: the red soup base, the second bone broth powder, and the dried vegetables. All of them go in together.
- Everything in
Add the noodle block, both soup base sachets and the vegetable flakes to the boiling water at once. Stir well so the two powders dissolve into each other instead of sitting in separate pockets.
- Cook the noodles
Cook for four to five minutes, stirring occasionally so the noodles separate and the vegetables soften. The broth turns from clear red to a cloudier, richer colour as the bone broth powder works through it.
- Serve and enjoy
Take the pot off the heat and pour the lot into a bowl, broth and all. It is rich enough to stand on its own, though an egg stirred through at the end never hurts anybody.
Background
Every packet has a story behind it. Here's where this one comes from, what makes it tick, and why it made the cut for the box.
Nongshim is South Korea's largest noodle manufacturer, founded in 1965. Their Shin Ramyun is the best-selling Korean ramen worldwide. The company prides itself on using real vegetables and robust seasoning in every product.
Korean ramyun culture is distinct from Japanese ramen. The noodles are typically chewier, the broths spicier, and the flavours bolder. Korean ramyun is usually cooked in a pot rather than a cup, and sharing a pot of ramyun is a social ritual.
Two soup sachets rather than one. The familiar red Shin base goes in alongside a second powder built on seolleongtang, the milky ox bone soup Koreans simmer for hours. Together they make a broth that is creamier and rounder, with the chilli further back.
The noodles in this bowl are crafted to complement the broth style perfectly. The texture, thickness, and cooking time are all calibrated so that the noodles and soup work together as a complete experience rather than separate elements sharing the same bowl.
Shin Black launched in 2011 as Nongshim's premium answer to a market full of cheap packets. It caused a small scandal at the time over the price, then settled in as the one people buy when they want Shin to feel like a proper meal.
This is the Shin to reach for when you want dinner rather than a snack. The ox bone sachet gives the broth a body the original does not have, and the vegetable mix is generous enough that you can get away with adding nothing at all.
Topping Suggestions
A few toppings that take this bowl from good to great. Most are already in your kitchen, and every one is optional.
Boiled Egg
A soft-boiled egg brings a creamy richness that complements the noodles perfectly, providing a luscious, slightly savory contrast.
Cabbage
Cabbage provides a refreshing, slightly sweet crunch, adding a vegetable-based lightness and freshness to the dish.
Enoki Mushrooms
Enoki mushrooms offer a delicate, mild mushroom flavor that enhances the overall umami of the dish, with a hint of earthiness.