I Asked 3 Experts for the Best Instant Ramen—They All Said the Same Thing

I’ve been reaching for instant ramen since college—and I still do. But with so many options on the shelves, it’s hard to know which ones are worth buying. So, I asked three chefs to weigh in on the best instant ramen and how to make it even better.

The Experts

• Jihan Lee: Owner and chef of Nami Nori in New York City and chefjihanlee on Instagram
• Jasper Lynn: Head chef of Rosalynn Supper Club in Los Angeles and jasperhlynn on Instagram
• Danny Kim: Founder of GRUBS Media and dannygrubs on Instagram

The Best Instant Ramen

The verdict? Shin Ramyun, hands down. This spicy Korean classic from Nongshim has been a pantry staple since 1986—and it’s still the go-to for flavor and reliability.

“I’m Korean, and in Korea, the OG ramen is Shin Ramen. There are so many different varieties now, but I guarantee you every Korean household has a pack of Shin ramen somewhere,” Lee shared.

Shin Ramyun, produced by the South Korean brand Nongshim since 1986, has established itself as one of the best-known instant ramen brands sold in over 100 countries worldwide.

What To Look For

From different spice levels to varying noodle sizes, it can be hard to know what you want. Thankfully, these experts share what to look for.

“Flavor base is everything. You can’t fix a bland broth, no matter how many toppings you throw on. I look for packets that either come with multiple seasoning pouches (like oil, paste, powder) or that already hit with some real umami,” Lynn shared.

“Check the ingredient list and look for brands that include real broth bases, dried veggies, or seasoning oil packets—they often offer more depth of flavor. Also, consider noodle texture. Some brands go the extra mile with air-dried or thicker noodles that hold up better,” Kim shared.

When it comes to noodle options, Lee gives you his advice. “Because there are so many varieties on the market now, you really have the option to customize your experience. There are brands that specialize in seafood, chicken, beef, etc. The thickness of noodles and spiciness are other options you can pick nowadays. There are a lot of options out there, but if it’s your first time, I’d go with the original Shin Ramen,” Lee shared.

How To Eat It

With many different upgrade possibilities, Lynn shares his secrets for turning instant ramen restaurant quality. “I usually boil it in chicken bone broth (think leftover rotisserie chicken from Costco into water) or water that’s been roasting with burnt onions, garlic, or leftover veggie scraps—basically a quick stock. Toss the noodles in, but never overcook—pull it early. The residual heat finishes it.”

“Once I kill the heat, I crack in one egg and swirl it to make it velvety. Then load up on garnishes: fresh spring onions, tons of cilantro, and whatever protein I got around—shredded roast chicken, pulled pork, whatever’s left over. It becomes a whole meal, not just a snack,” Lynn shared.

Next time you need an instant dinner, grab a packet of the world-class Shin Ramyun.