Nongshim Shin Ramyeon Toomba Big Cup is a product from Nongshim, one of Korea's most iconic ramyeon brands. The biggest difference from regular Korean instant noodles lies in the broth style. While a standard ramyeon features a clear, fiery broth, Toomba uses coconut oil, almond, and oat to create a thick, creamy sauce that clings richly to the noodles. Much like an Italian cream pasta, the broth transforms into a sauce that coats every strand — a texture that European consumers will find pleasantly familiar. The defining characteristic is the unique combination of spiciness and creaminess experienced simultaneously.

Yes, this product contains allergens that are subject to mandatory labelling under EU Regulation 1169/2011. The confirmed allergens are: gluten (contains wheat), eggs, soy, milk (cream/whey), and mustard. This product is also manufactured in a facility that handles crustaceans (crab, shrimp), fish (mackerel), tree nuts (walnut, pine nut), molluscs (oyster, abalone, mussel, squid), and peanuts, so cross-contamination cannot be excluded. The presence of celery, sesame, and sulphites is currently being verified. If you have a severe allergy, please check the label on the physical product packaging before consuming.

No, this product is not suitable for vegans or vegetarians. It contains milk (cream/whey) and egg ingredients, as well as components derived from meat or fish. It is also not suitable for those following a dairy-free diet. Furthermore, this product does not carry halal certification.

Preparation is very straightforward. Pour boiling water into the cup up to the inner fill line, close the lid, and wait 4 minutes. After 4 minutes, open the lid, add the enclosed powder seasoning and sauce paste, and stir well — it's ready to eat. No special equipment is needed; all you need is hot water. For an even better result, we recommend boiling 450ml of water in a saucepan, cooking the noodles for 4 minutes, then adding the seasoning. Using less water and tossing the noodles like a sauce will bring out Toomba's signature thick, coating texture at its best.

By Korean ramyeon standards, this product falls into the "spicy" category, but the creamy coconut-based sauce gently wraps around the heat, making it feel less intense than a typical Korean ramyeon. For European consumers, the spice level is roughly comparable to a medium-strength arrabbiata pasta sauce. If you are not accustomed to spicy food, adding a little extra water during cooking, or stirring in a spoonful of crème fraîche or sour cream, will effectively reduce the heat. Conversely, if you prefer a stronger kick, simply add some chilli flakes.