Seafood-based broth anchors a broad range of instant noodles, from Japanese champon (Nagasaki-style seafood-and-pork) to Korean jjamppong and haejang-style hangover broths to Southeast Asian prawn noodles and tom yum. The foundation is typically dashi — Japanese stock from kombu (kelp) and katsuobushi (dried bonito flakes) — or a similar stock built from dried shrimp, fish bones, and aromatics, often blended with a meat base.
In Japanese instant form, Nissin's Cup Noodles Seafood is the global best-seller — launched in 1983 and still a core product across Nissin's worldwide markets. Nongshim Neoguri (Korea's udon-style seafood noodle) and Ottogi Haemul are the major Korean players. Acecook's Hao Hao Mì Tôm (shrimp) and Mama Shrimp Tom Yum take the Southeast Asian seafood-and-citrus direction.
Instant seafood products typically include dried seafood inclusions — small shrimp, kombu flakes, squid bits, or fish cake — that rehydrate during cooking to produce visually recognisable broth content. Shellfish allergen warnings are standard on most seafood variants, and kosher / halal constraints apply depending on the specific animal inputs.