Ramen
Also known as: rāmen, chūka soba, ramen noodles
Ramen is a Japanese dish of wheat noodles made with the alkaline water kansui and served in broth; under Japanese rules its noodles belong to chūka men, Chinese noodles.
Ramen is a Japanese dish of wheat noodles in broth, and the same name is used for the noodles themselves. They are kneaded with the alkaline water kansui. Under Japanese rules these noodles are chūka men, Chinese noodles: wheat flour kneaded with kansui, including the traditional tōaku. The list of names in this group places ramen next to chūka soba, tanmen, champon, yakisoba and Okinawa soba.
Kansui gives ramen its yellow colour, even without egg, and the springy, chewy bite that sets its noodles apart from soft udon.
The history of the dish is collected by the Shin-Yokohama Ramen Museum, opened on 6 March 1994. Based on documents, it traces ramen from Chinese-style noodles of the Muromachi period to the present day and recreates the front of the Rairaiken shop, which helped start the ramen boom. In 1958 Chicken Ramen appeared as the world's first instant noodles.
Why it matters to you. Ramen noodles contain wheat and therefore gluten. Their yellow colour comes from the alkali, so look for kansui or potassium and sodium carbonates (E500, E501) in the ingredients.
Facts
| Raw material | Wheat flour, water, salt, kansui |
|---|---|
| Country | Japan |
| Legal basis | Japanese labelling code for fresh noodles: chūka men group |
How it connects to Noodles
Ramen → made from → Wheat flour ← made from ← 🍜 Noodles
Links
- Made from
- Wheat flour
- What it contains
- Kansui
- Part of
- Wheat noodles, Noodle dishes
- Similar and different
- Udon, Asian egg noodles, Ramyeon, Demae Iccho, Instant noodles, Chicken Ramen
Frequently asked questions
Is it true that ramen noodles are made with egg?
No. Their yellow colour and springy bite come from kansui, an alkaline water, even without egg.
Why does Japan class ramen noodles as Chinese noodles?
Under Japanese rules they are chūka men, wheat flour kneaded with kansui. The group also includes chūka soba, tanmen, champon, yakisoba and Okinawa soba.
Where is the story of ramen told?
The Shin-Yokohama Ramen Museum traces it from Chinese-style noodles of the Muromachi period and recreates the front of the Rairaiken shop.
Why do ramen ingredient lists mention E500 and E501?
These are potassium and sodium carbonates, the alkali that gives the noodles their colour. Kansui may also be named outright.
Is ramen closer to udon or to spaghetti?
Neither: ramen is kneaded with kansui, so it is yellow and chewy, while udon is white and soft from flour and water only.
What to read next
- Ramyeon — Ramyeon is the Korean name for instant noodles: the first ramyeon, Samyang Ramen, was launched by Samyang in September 1963.
- Demae Iccho — Demae Iccho is a Nissin instant noodle line that appeared in Japan in February 1968: wheat noodles in a soy-sauce soup with sesame oil.
- Asian egg noodles — Asian egg noodles are wheat noodles with egg in the dough; there is no single Asian standard for them, and in Japan egg may be mentioned only above a minimum share.
- Chicken Ramen — Chicken Ramen is Nissin's instant noodle line launched in Japan on 25 August 1958; its fried wheat noodles are ready after hot water is poured over them.
Similar
Somen · Udon · Asian egg noodles · Soba
Sources
- Japan Fair Trade Council: Fair Competition Code on Labelling of Fresh Noodles (中華めん)
- Consumer Affairs Agency of Japan: labelling rules for dried noodles (乾めん類)
- Yeoh S. Y. et al. (2023) Alkaline noodles review. npj Science of Food 7: 8
- Shin-Yokohama Ramen Museum: Ramen gallery
- Nissin Foods: History