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Nonshim Shin Green Mushroom & Fried Tofu
Photo: Open Food Facts contributors (CC BY-SA)

Dehydrated Asian-style soup with noodles

Nonshim Shin Green Mushroom & Fried Tofu

4.4 oz

Okay out of 100 High confidence
  • Ultra-processed
  • High in salt
  • High in saturated fat
  • Contains sugar alcohols
  • Contains seed oils
  • Contains palm oil
  • Contains whole grains
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Why it scores 42

Nonshim Shin Green Mushroom & Fried Tofu scores 42 out of 100 (Okay) under GoodSwap’s published rules. What moved the score most:

  1. Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong
  2. Salt 6.2 g / 100 g: Very high in salt. Strong
  3. 8 kinds of ultra-processing markers: Industrial additive classes found: emulsifier, flavor enhancer, flavoring, humectant, industrial protein, industrial sugar or starch hydrolysate, modified starch and sugar alcohol (polyol). Emerging

Every line of the math is on The Receipt below, with its evidence tier and sources.

Better instant noodles and ramen

The same kind of product, at least 10 points higher, sold in the US. Never paid placements.

The Receipt

Shin Green Mushroom & Fried Tofu

START100

Ingredients

  • Palm oil
    Strong About half saturated fat; WHO recommends keeping saturated fat to 10% of energy or less. [1][2][3]
  • Modified starch
    Info An additive class typical of ultra-processed foods (NOVA group 4). [4]
  • Disodium guanylate
    Info An additive class typical of ultra-processed foods (NOVA group 4). [4]
  • Disodium inosinate
    Info An additive class typical of ultra-processed foods (NOVA group 4). [4]
  • Soy protein isolate / concentrate
    Info An ingredient typical of ultra-processed foods (NOVA group 4). [4]
  • Maltodextrin
    Info An additive class typical of ultra-processed foods (NOVA group 4). [4]
  • Rice bran oil
    Emerging High in omega-6 linoleic acid. [5][6][7][8]
  • Glycerin
    Info An additive class typical of ultra-processed foods (NOVA group 4). [4]
  • Isomalt
    Regulatory Large amounts can have a laxative effect; the EU requires a label statement above 10% added polyols and the US for some polyols above set intakes. [9][10]
  • Yeast extract
    Info An additive class typical of ultra-processed foods (NOVA group 4). [4]
  • Hydrolyzed vegetable protein
    Info An additive class typical of ultra-processed foods (NOVA group 4). [4]
  • Natural flavors
    Info "Natural flavor" is a legal category (21 CFR 101.22(a)(3)): flavor substances from spices, fruits, vegetables, meat, dairy or fermentation. [11][4]
  • Polyglycerol esters of fatty acids
    Info An additive class typical of ultra-processed foods (NOVA group 4). [4]
  • Sodium phosphate
    Strong EFSA (2019) set a group ADI for phosphates of 40 mg/kg body weight (as phosphorus) and noted that infants, toddlers and children may exceed it. [12]
  • Soy lecithin
    Info An additive class typical of ultra-processed foods (NOVA group 4). [4]
subtotal−16.5

Processing

  • Ultra-processed (NOVA 4)
    Strong Classified NOVA 4: made with industrial ingredients and additives. [4]
  • 8 kinds of ultra-processing markers
    Emerging Industrial additive classes found: emulsifier, flavor enhancer, flavoring, humectant, industrial protein, industrial sugar or starch hydrolysate, modified starch and sugar alcohol (polyol). [4]
subtotal−26

Nutrition per 100 g

  • Saturated fat 6.3 g / 100 g
    Strong Very high in saturated fat. [1]
  • Salt 6.2 g / 100 g
    Strong Very high in salt. [13]
  • Energy 444 kcal / 100 g
    Info Energy-dense for its weight. [14]
  • Fiber 3.2 g / 100 g
    Strong A good source of fiber. [14]
subtotal−16
TOTAL 42Okay

100 − 58.5 = 41.5 → 42

Can’t score above 79. High in saturated fat and salt (above the front-of-pack "high" level). [15]

GTIN 00031146063529 · 2026-09-21

score v1.3.0 · kb 2026.10.11

High confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy444 kcal
Fat14.3 g
Saturated fat6.3 g
Trans fat0 g
Carbohydrates69.8 g
Sugars1.6 g
Added sugars1.6 g
Fiber3.2 g
Protein7.9 g
Salt6.2 g

Serving: 63 g

Ingredients

High Moderate Not recognized Tap an ingredient for its evidence and rules.
Label text, as published

Rugged Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Folic Acid, Potato Starch, Palm Oil, Modified Potato Starch, Salt, Black Pepper, Citric Acid, Disodium Guanylate, Disodium Inosinate, Disodium Succinate, Dried Mushroom, Fried Tofu (Soy Protein Isolate, Water, Maltodextrin, Syrup, Rice Bran Oil, Glycerin, Soy Sauce, Salt), Isomalt Oligosaccharides, Brown Rice Tocopherols (Antioxidant), Yeast Extract, Hydrolyzed Corn Protein, Hydrolyzed Wheat Protein, Malic Acid, Modified Tapioca Starch, Natural Flavors, Onion, Polyglycerol Esters of Fatty Acids, Sesamine Oil, Sodium Dinate, Sodium Phosphates, Soy Lecithin, Soybean Paste (Soy, Salt, Wheat), Tapioca Starch, Tocopherols (Antioxidant), Yellow Corn Flour.

Allergens and diets

Contains: Soy, Wheat, Gluten, Sesame

  • Vegan
  • Vegetarian
  • Not gluten-free
  • Not palm-oil-free

Always check the package: recipes change.

Sources

  1. Saturated fatty acid and trans-fatty acid intake for adults and children: WHO guideline

    World Health Organization · Jul 17, 2023 · Agency assessment

    “WHO recommends that adults and children reduce saturated fatty acid intake to 10% of total energy intake (strong recommendation).”

    who.int

  2. Process contaminants in vegetable oils and foods

    European Food Safety Authority · May 3, 2016 · Agency assessment

    “The highest levels of GE, as well as 3-MCPD and 2-MCPD (including esters) were found in palm oils and palm fats, followed by other oils and fats.”

    efsa.europa.eu

  3. Commission Regulation (EU) 2023/915 of 25 April 2023 on maximum levels for certain contaminants in food

    European Union (Official Journal) · Apr 25, 2023 · Law

    “Glycidyl fatty acid esters, expressed as glycidol”

    eur-lex.europa.eu

  4. Ultra-processed foods: what they are and how to identify them

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  5. Re-evaluation of the traditional diet-heart hypothesis: analysis of recovered data from Minnesota Coronary Experiment (1968-73)

    BMJ · Apr 12, 2016 · Peer-reviewed

    “replacement of saturated fat in the diet with linoleic acid effectively lowers serum cholesterol but does not support the hypothesis that this translates to a lower risk of death from coronary heart disease or all causes.”

    doi.org

  6. Use of dietary linoleic acid for secondary prevention of coronary heart disease and death: evaluation of recovered data from the Sydney Diet Heart Study and updated meta-analysis

    BMJ · Feb 4, 2013 · Peer-reviewed

    doi.org

  7. Dietary Linoleic Acid and Risk of Coronary Heart Disease: A Systematic Review and Meta-Analysis of Prospective Cohort Studies

    Circulation · Oct 28, 2014 · Peer-reviewed

    “These data provide support for current recommendations to replace saturated fat with polyunsaturated fat for primary prevention of CHD.”

    doi.org

  8. Dietary Fats and Cardiovascular Disease: A Presidential Advisory From the American Heart Association

    Circulation · Jul 18, 2017 · Peer-reviewed

    doi.org

  9. Regulation (EU) No 1169/2011, Annex III point 2.4 (foods with more than 10 % added polyols)

    European Union (Official Journal) · Oct 25, 2011 · Law

    “‘excessive consumption may produce laxative effects’.”

    eur-lex.europa.eu

  10. 21 CFR 184.1835 Sorbitol

    Electronic Code of Federal Regulations (eCFR), U.S. Office of the Federal Register · Nov 22, 2016 · Law

    ““Excess consumption may have a laxative effect.””

    ecfr.gov

  11. 21 CFR 101.22 Foods; labeling of spices, flavorings, colorings and chemical preservatives

    Electronic Code of Federal Regulations (eCFR), U.S. Office of the Federal Register · Dec 19, 2016 · Law

    “whose significant function in food is flavoring rather than nutritional.”

    ecfr.gov

  12. EFSA issues new advice on phosphates

    European Food Safety Authority · Jun 12, 2019 · Agency assessment

    “We estimated that dietary exposure to phosphates may exceed the new ADI for infants, toddlers and children with average consumption of phosphates in their diet.”

    efsa.europa.eu

  13. Sodium reduction (fact sheet)

    World Health Organization · May 11, 2026 · Agency assessment

    “For adults, WHO recommends less than 2000 mg/day of sodium (equivalent to less than 5 g/day salt), or just under a teaspoon.”

    who.int

  14. Dietary Guidelines for Americans, 2025–2030

    U.S. Department of Health and Human Services and U.S. Department of Agriculture · January 2026 · Regulator

    “Limit foods and beverages that include artificial flavors, petroleum-based dyes, artificial preservatives, and low-calorie non-nutritive sweeteners.”

    cdn.realfood.gov

  15. Guide to creating a front of pack (FoP) nutrition label for pre-packed products sold through retail outlets

    Department of Health and Social Care / Food Standards Agency (GOV.UK) · Nov 8, 2016 · Regulator

    “Table 3: Criteria for drinks (per 100ml)”

    assets.publishing.service.gov.uk

  16. Ultra-processed food exposure and adverse health outcomes: umbrella review of epidemiological meta-analyses

    BMJ · Feb 28, 2024 · Peer-reviewed

    “Greater exposure to ultra-processed food was associated with a higher risk of adverse health outcomes, especially cardiometabolic, common mental disorder, and mortality outcomes.”

    doi.org

  17. Ultra-Processed Diets Cause Excess Calorie Intake and Weight Gain: An Inpatient Randomized Controlled Trial of Ad Libitum Food Intake

    Cell Metabolism · July 2019 · Peer-reviewed

    doi.org