Ramen Noodles

Ramen, a beloved Japanese dish, is a combination of wheat-based noodles simmered in a rich and flavourful broth. Originating in China, ramen noodles were introduced to Japan in the early 20th century and have since become a staple in Japanese cuisine. These wheat-based noodles are served in a variety of flavourful broths and topped with a variety of ingredients, making for a satisfying and comforting meal.

There are 26 different recognized types of ramen noodles in Japan, each with its unique texture and width, from wavy to flat, and thin to thick. These noodles are the backbone of the dish. Whether you prefer a broth that is light or heavy, salty or sweet, there is a ramen noodle that will suit your taste.

Learn more about the different styles of ramen.

What kind of noodles are ramen noodles?

Ramen noodles are a type of Japanese wheat noodle, known for their chewy texture and versatility in a variety of soups and broths. They have gained popularity around the world as a comfort food and have become a staple in many cultures.

What are ramen noodles made from?

Ramen noodles are made from wheat flour, salt, water, and kansui, a type of alkaline mineral water. The addition of kansui gives the noodles their distinctive yellow color and firm texture. The wheat flour and kansui are mixed together, kneaded, and then stretched and rolled out before being cut into the desired width. The noodles are then steamed and dried, before being packaged and sold.

Feeling inspired?

Try our recipes for classic miso ramen or rich tonkotsu ramen with slices of braised pork belly. Serve your noodles in a beautiful ramen bowl, topped with a soft boiled egg (nitamago).