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Maruchan Ramen Noodle Soup Shrimp Flavor
Photo: Open Food Facts contributors (CC BY-SA)

Instant noodles

Maruchan Ramen Noodle Soup Shrimp Flavor

3 oz

Bad out of 100 High confidence
  • Ultra-processed
  • High in salt
  • High in saturated fat
  • Contains added sugars
  • Contains seed oils
  • No synthetic dyes
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Why it scores 12

Maruchan Ramen Noodle Soup Shrimp Flavor scores 12 out of 100 (Bad) under GoodSwap’s published rules. What moved the score most:

  1. Sugar: An added sugar. Strong
  2. Caramel color: The FDA says classes III and IV, which can contain 4-MEI, are the most commonly used food color additives by volume. Regulatory
  3. Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong

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

Ramen Noodle Soup Shrimp Flavor

START100

Ingredients

  • Sugar
    Strong An added sugar. [1][2][3]
  • Caramel color
    Regulatory The FDA says classes III and IV, which can contain 4-MEI, are the most commonly used food color additives by volume. [4][5][6][7]
  • Vegetable oil (unspecified)
    Emerging High in omega-6 linoleic acid. [8][9][10][11]
  • Canola oil
    Emerging High in omega-6 linoleic acid. [8][9][10][11]
  • Maltodextrin
    Info An additive class typical of ultra-processed foods (NOVA group 4). [12]
  • Monosodium glutamate (MSG)
    Strong The FDA considers MSG generally recognized as safe; some sensitive people report mild, short-lived symptoms after 3 g or more without food. [13][14][12]
  • Hydrolyzed vegetable protein
    Info An additive class typical of ultra-processed foods (NOVA group 4). [12]
  • Sodium tripolyphosphate
    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. [15]
  • Soy protein isolate / concentrate
    Info An ingredient typical of ultra-processed foods (NOVA group 4). [12]
  • Disodium guanylate
    Info An additive class typical of ultra-processed foods (NOVA group 4). [12]
  • Silicon dioxide
    Info An additive class typical of ultra-processed foods (NOVA group 4). [12]
subtotal−49.5

Processing

  • Ultra-processed (NOVA 4)
    Strong Classified NOVA 4: made with industrial ingredients and additives. [12]
  • 5 kinds of ultra-processing markers
    Emerging Industrial additive classes found: anti-caking agent, color (added), flavor enhancer, industrial protein and industrial sugar or starch hydrolysate. [12]
subtotal−24

Nutrition per 100 g

  • Saturated fat 8.1 g / 100 g
    Strong Very high in saturated fat. [16]
  • Salt 4.1 g / 100 g
    Strong Very high in salt. [17]
  • Energy 224 kcal / 100 g
    Info Energy-dense for its weight. [2]
  • Protein 9.3 g / 100 g
    Info A good source of protein. [2]
subtotal−15
TOTAL 12Bad

100 − 88.5 = 11.5 → 12

Can’t score above 79. Contains sugar, an ingredient of high concern. [1][2][3][4][5][6][7]

Can’t score above 79. High in saturated fat and salt (above the front-of-pack "high" level). [18]

GTIN 00041789002175 · 2026-09-02

score v1.3.0 · kb 2026.10.11

High confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy224 kcal
Fat16.3 g
Saturated fat8.1 g
Trans fat0 g
Carbohydrates62.8 g
Sugars2.3 g
Added sugars2 g
Fiber2.3 g
Protein9.3 g
Salt4.1 g

Serving: 1 noodle block with (86 g)

Ingredients

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

ENRICHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, REDUCE IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), VEGETABLE OIL (CONTAINS ONE OR MORE OF THE FOLLOWING: CANOLA COTTONSE GREDIENTS: SALT, MALTODEXTRIN, MONOSODIUM GLUTAMATE, CONTAINS LESS THAN 1% OF SUGAR, DEHYDRATED SOY SAUCE (WHEAT, SOYPEANS, SALT), HYDROLYZED CORN PROTEIN, HYDROUTER THE BHQ CONTAINS LESS THAN 1% OF SALT, POTASSIUM CARBONATE, SOY SAUCE (WATER, WHEAT, SOYBEANS, SALT), SODIUM CARBONATE, SODIUM HEXAMETAF HOSPHATE, SODIUM TRIPOLYPHOSPHATE, MONOSUDUMPA PROLYZED SOY PROTEIN, DEHYDRATED VEGETABLES (GARLIC, ONION, CHIVE), SPICES (CELERY SEED), CARAMEL COLOR, NATURAL SHRIMP AND LOBSTER FLAVORS, DISODIUM GUANYLATE, DISODIUM IN SILICON DIOXIDE (ANTI-CAKING AGENT VEGETABLE OIL (PALM YEAST EXTRACT, LACTOSE. HEAT, SDY, MILK, LOBSTER, AND SHRIMP INGREDIENTS MANUFACTURED IN A FACILITY THAT ALSO PROCESSES SESAME PRODUCTS. CONTAINS A BIOENGINEERED FOOD INGREDIENT. Canchan. IRV CAS YOU MREDUC SIMPLY PLEASE .S.A. USING LE STORE HEAT AND DIREC WHEN CONTACTI INC. OUNT OF SODIUM BY FLAVOR PACKET. OT COLCE AWAY FROM INCLUDE THE 0 41789 002175 www.maruchan.com ©2022 Maruchan, Inc./V2 DO NOT PURCHASE OR USE IF THE PACKAGING IS OPEN, TORN, OR DAMAGED. Jones duuys flavoring is iully Makes two 8 oz servings. 3. Product is very hot. Allow to cool, serve and enjoy. CAUTION: PRODUCT IS EXTREMELY HOT. HAND CAREFULLY TO AVOID SPILLS AND SEVERE BURNS. AFTER PREPARATION, TEMPERATURE SHOULD BE MONITORED FOR CHILDREN UNDE 15 YEARS OLD. PRODUCT SHOULD BE CONSU AT A TABLE WITH ADULT SUPERVISION. 9/2 19/ $

Allergens and diets

Contains: Milk, Soy, Wheat, Gluten, Crustaceans, Celery

  • Not vegan
  • Not vegetarian
  • Not gluten-free

Always check the package: recipes change.

Healthiest instant noodles in the US

More from Maruchan

Sources

  1. Guideline: sugars intake for adults and children

    World Health Organization · Mar 4, 2015 · Agency assessment

    “In both adults and children, WHO recommends reducing the intake of free sugars to less than 10% of total energy intake”

    who.int

  2. 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

  3. Added and free sugars should be as low as possible

    European Food Safety Authority · Feb 28, 2022 · Agency assessment

    “Sugar consumption is a known cause of dental caries.”

    efsa.europa.eu

  4. Questions & Answers About 4-MEI

    U.S. Food and Drug Administration · Mar 27, 2020 · Regulator

    “Based on current science, the FDA has no reason to believe that there are any immediate or short-term health risks presented by 4-MEI at the levels expected in food.”

    fda.gov

  5. Agents Classified by the IARC Monographs, Volumes 1–142 (List of Classifications)

    International Agency for Research on Cancer (WHO) · IARC

    monographs.iarc.who.int

  6. Caramel Color in Soft Drinks and Exposure to 4-Methylimidazole: A Quantitative Risk Assessment

    PLOS ONE · Feb 18, 2015 · Peer-reviewed

    doi.org

  7. Proposition 65 List of Chemicals Known to the State to Cause Cancer or Reproductive Toxicity

    California Office of Environmental Health Hazard Assessment (OEHHA) · Jul 31, 2026 · Law

    “The date refers to the initial appearance of the chemical on the list.”

    oehha.ca.gov

  8. 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

  9. 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

  10. 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

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

    Circulation · Jul 18, 2017 · Peer-reviewed

    doi.org

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

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  13. Questions and Answers on Monosodium glutamate (MSG)

    U.S. Food and Drug Administration · Jul 17, 2026 · Regulator

    “FDA considers the addition of MSG to foods to be “generally recognized as safe” (GRAS).”

    fda.gov

  14. EFSA reviews safety of glutamates added to food

    European Food Safety Authority · Jul 12, 2017 · Agency assessment

    “EFSA re-assessed the safety of glutamates used as food additives and derived a group acceptable daily intake (ADI) of 30 mg/kg body weight per day for all six of these additives.”

    efsa.europa.eu

  15. 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

  16. 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

  17. 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

  18. 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

  19. 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

  20. 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