Sapporo Ichiban Shrimp
A soy-based ramen with shrimp oil and ginger.
Sapporo Ichiban's shrimp ramen: a soy and chicken broth with shrimp powder, shrimp-flavored oil, ginger and leek chips.
About this ramen
Sapporo Ichiban Shrimp blends chicken broth with shrimp for a lighter seafood ramen. Shrimp powder and a shrimp-flavored oil carry the seafood note, with soy sauce, ginger and onion. Leek chips come in the soup base, and soy sauce is part of the noodle dough. It's the saltiest of the Sapporo Ichiban packs in our data, at 2,160 mg of sodium. Sanyo Foods describes it as mildly sweet with a refreshing finish.
Taste profile
Objective axes come from nutrition data. Crowd axes come from member comparisons.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Read off the pack on 2026-09-25.
Against the FDA daily value of 2,300 mg. Many people use only part of the soup base.
Ingredients
NOODLES: Enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), palm oil (TBHQ & citric acid added to protect flavor), tapioca starch, soy sauce(water, wheat, soybeans, salt, sodium benzoate-preservative), salt, guar gum, sodium carbonate, tocopherols, potassium carbonate SOUP BASE: Salt, sugar, monosodium glutamate, soy sauce powder soy, sauce powder (soy sauce [wheat, soybeans, salt], maltodextrin, salt), ginger powder, onion powder, spices, leek chips, chicken broth powder (maltodextrin, chicken broth flavor [contains chicken broth, salt, flavor]), caramel color, shimp flavored oil (soybean oil, shrimp), disodium guanylate, disodium inosinate, disodium succinate, tricalcium phosphate, L-alanine, citric acid, yeast extract, shrimp powder, corn oil, artificial flavor
milk, eggs, fish, crustacean shellfish, tree nuts and peanut products
Transcribed from the packaging. Recipes change without notice — if you have an allergy, read the pack in your hand before eating.
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