Kim Ho-yoon's Shrimp Ramyun Tom Yum Kung

Name: Kim Ho-yoon's Shrimp Ramyun Tom Yum Kung
Cook time: 10 min
Total time: 10 min
Yield: 1 servings
Cuisine: Korean
Ingredients: 1 pack shrimp ramyun; 30g tom yum paste; 100ml milk; 550ml water; 1/2 lime; a little cilantro

A unique hangover ramyun that adds tom yum paste, milk, and lime to instant shrimp ramyun for an exotic flavor

10 min Difficulty Easy Noodles & bunsik

Main ingredients

shrimp ramyun tom yum paste milk lime cilantro

Ingredients needed

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shrimp ramyun tom yum paste milk lime cilantro

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1 servings

Recipe

Separate the cilantro stems and leaves, and finely chop the stems.
Add 550ml water, the shrimp ramyun powder soup, and the dried vegetable mix to a pot and bring to a boil.
Once boiling, add 30g tom yum paste, 100ml milk, and the chopped cilantro stems, and bring to a boil again.
Add the noodles and cook for about 4 minutes and 10 seconds, lifting and lowering the noodles occasionally.
Turn off the heat and immediately squeeze in the juice of 1/2 lime to add a sour freshness.
Transfer the noodles and broth to a bowl, top with the reserved cilantro leaves, and serve.

Add water, milk, tom yum paste, ramyun seasoning, and cilantro stems to a pot and bring to a boil.
Once boiling, add the noodles and cook for about 4 minutes.
Turn off the heat, squeeze in lime juice, top with cilantro leaves, and serve.

Cooking tips

Adding 100ml of milk brings out the rich, smooth, savory depth characteristic of tom yum and gently mellows the sharp, stimulating flavor of the shrimp soup.
Lime juice should be added at the very end after turning off the heat; otherwise, the heat will cause its acidity and distinctive aroma to dissipate.
If using store-bought lime juice, it may have a bitter taste, so add it little by little with a teaspoon while adjusting the seasoning.

Recommended for

Those who want to break away from ordinary ramyun and easily enjoy the flavor of Thai tom yum kung at home.
Those who want a unique hangover cure with a sweet, spicy, and deep broth.

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