but don’t most supermarkets carry “cocktail” shrimp either canned or frozen? that’s whaat i use
Shin Ramyun Black is my go to for ramen base as well. Excellent choice there. Though I use the entire spicy pack plus a little crispy hot oil depending on how badly the sinuses need flushed. 
About the only things I would add to you add-ins are a soft-medium boiled depending on my egg boiling skills that day. And some purpose built ramen toppings called Ramen Bae. That stuff is amazing and so many varieties these day.
Shrimp is fabulous with ramen. If I don’t have fresh leftovers, chicken, pork, I just take out a few big frozen shrimp. Cut them into bite size pieces, so easy.
I also like to add celery leaves, mmmm.
Glad to see a fellow fan!
Back to shrimp in ramen, I do agree that IQF (Individual Quick Frozen) shrimp are a big plus to keep in the freezer. My first choice is raw, shell on options, because I’ll save the shells and simmer them for my ramen broth as a +1. Raw is my second choice, because it’s so easy to overcook - starting with raw (thawed) shrimp right before the ramen is done works great for me. Third choice is frozen cooked options, but there I just want to thaw them and toss them in for the last minute, but keeping them from getting overcooked or overcooling the broth and noodles is hard.
Saw you post after I posted, so *fistbump*
Don’t know why it never occurred to me to add shrimp, but this oversight will be corrected.
Yes the cans of cocktail shrimp work. They can be little rubber nuggets, but we don’t mind so much.
Really my favorite is diced chicken pieces. From rotisserie chicken or leftovers.
I eat way more ramen than I should. I’m not big on the upscale brands, but i do like the big ones that come in their own cooking tray or bucket.
I get a variety when I shop at squalor tree. I grab ALL of the coconut curry chicken flavor, they only get a case of 10 when they stock. I can’t remember the brand name now, but I’m addicted to that stuff. I also love the regular cheese flavor. It’s close to Kraft Mac n cheese. There’s also a chili cheese flavor I’ll take if there’s no regular cheese. It tastes like chili cheese Fritos.
I’m eating 3 Mien brand Vietnamese pho now. It is not good. The list of artificial flavors is comical, along with the cancer warning. It did come with a little fork!
I do like to add leftovers if i have something. Canned chicken works great too.
Edit because I forgot to mention the Rapid Ramen Cooker. Its a little plastic tray that cooks up ramen in the microwave. Im super picky about the texture of my noodles, and this tray makes microwave noodles to my liking.
@Happytree I love your post and would like to subscribe to your newsletter.
I love Squalor Tree.
That gave me a giggle. Well don
Done….sorry
I am delighted to report that one of my favourite supermarkets, which I cursed heartily some time ago for no longer carrying Sapporo Ichiban, now has it again, and they have the “Original”, too! So I am now well stocked, and got some more green onions and a fresh box of mushrooms and a couple of pork kabobs, so I will be in Ramen Heaven sometime late next week. Meanwhile it’s almost a shame that I have “regular” meals to get through first!
Since today is a reversion to Colorado seasonal norms, with highs near 50 (after record breaking heat blowing out 75 year old high temp records for almost a week) I indulged myself in Sapporo Ichiban Original, with angry grandma added for a bit of heat, a dose of Ramen Bae seafood mix, some thawed IQF shrimp, and a splash of Red Boat fish sauce for some funk. Joy was had, at the expense of too much sodium and fat!
Awww..don’t be so salty! 
I’m here to report cubed and sauteed teriyaki spam in ramen(add some Asian spice with heat) is dang good.
I’ve had ramen for lunch three times this week. And the leftovers for dinner. (But no, I don’t have a problem. I can quit any time I want.)
In the salad toppings area at HEB I found a bag of fried wonton strips. Makes a nice crunchy topping. Threw in some Angry Grandma, too. And a dash of toasted sesame oil. Oh yeah, and some tiny IQF shrimp.
I keep telling myself the same. If I had to, I could quit ramen any time, no problem! 
When I woke up this morning, as soon as I became sentient, a happy thought settled in my mind: “Oh boy, I can have ramen for lunch today.” And I’m just about to do that.
A moment in the life of a simple woman.
My life wasn’t always this simple, but I’m grateful it is now.
“Can?” Do you ration yourself for some reason?
Although decidedly male, in my dotage I try to live life as exemplified by Scottish poet Jenny Joseph
Warning
When I am an old woman I shall wear purple
With a red hat which doesn’t go, and doesn’t suit me.
And I shall spend my pension on brandy and summer gloves
And satin sandals, and say we’ve no money for butter.
I shall sit down on the pavement when I’m tired
And gobble up samples in shops and press alarm bells
And run my stick along the public railings
And make up for the sobriety of my youth.
I shall go out in my slippers in the rain
And pick flowers in other people’s gardens
And learn to spit.
You can wear terrible shirts and grow more fat
And eat three pounds of sausages at a go
Or only bread and pickle for a week
And hoard pens and pencils and beermats and things in boxes.
But now we must have clothes that keep us dry
And pay our rent and not swear in the street
And set a good example for the children.
We must have friends to dinner and read the papers.
But maybe I ought to practise a little now?
So people who know me are not too shocked and surprised
When suddenly I am old, and start to wear purple.
--Jenny Joseph
It was just idle board chit-chat.
I have arrived at a place where I can do whatever I want every day. And I do.
Ditto, for the life of a simple pup.
Earlier today I marinated the previously mentioned pork kabobs (with green and red peppers and red onion). I improvised a marinade of vegetable seasoning rub plus smoky barbecue sauce and a few dollops of soy. I broiled them because I think the outdoor grill is almost out of propane, and they turned out great – the point here being their sole purpose is for ramen! Along with mushrooms, green onions, soy sauce, and possibly Huy Fong chili garlic sauce.
I have not had a single bite of the kabobs. They have been de-skewered and reside in a large casserole dish in the fridge awaiting ramen! Which will be had for dinner tonight and for many lunches and dinners thereafter!
Same. Well… I still have restrictions. But I do my best