Authentic home cooking from Japan, with US measurements. 
Expert’s Guide: The Right Way to Make Shin Ramyun
After years of developing Shin Ramyun recipe variations, working on package photos, videos, and social media, I’m sharing the best way to make it.
How this recipe came to be:
Born from a love of Shin Ramyun.
Expert’s Guide: The Right Way to Make Shin Ramyun
After years of developing Shin Ramyun recipe variations, working on package photos, videos, and social media, I’m sharing the best way to make it.
How this recipe came to be:
Born from a love of Shin Ramyun.
Open in Cookpad AppSteps
- 1
For a detailed walkthrough, search YouTube for 'Kojima Ponsuke Shin Ramyun.'
- 2
Water – Tip #1:
Always measure the water. The soup’s flavor and the noodles’ texture depend on getting this balance right.
- 3
Bring the water to a boil as usual.
- 4
Break the noodles in half – Tip #2:
This is how the pros do it. Shin Ramyun noodles are thick and long, so breaking them in half makes them easier to eat.
- 5
It doesn’t have to be perfect—just roughly in half is fine!
- 6
Add the dried vegetable mix.
- 7
Powdered soup base – Tip #3:
Always add the soup base before the noodles!
- 8
Noodles – Tip #3:
Add the noodles after the soup base!
- 9
Simmer – Tip #3:
Don’t just boil the noodles in water—cook them in the soup. That’s what makes it so delicious.
- 10
Finish:
Top with green onions, egg, cheese, curry powder, sesame seeds, or any toppings you like, and enjoy!
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