Ramen is a Japanese noodle, but some brands are just cashing in on your love for ramen.
Ramen is a Japanese noodle that is made up of wheat flour, water, kansui, and salt, and if you love pasta, it is also made up of wheat (semolina durum), along with water and sometimes egg. The two are very similar, yet you don’t hear food producers calling their product a pasta.
Kansui Is What Defines Ramen as Ramen.
Kansui or lye water/alkaline solution is a 80% sodium carbonate and 20% potassium carbonate.
Only 2.5 of the 8 Food Producers Are Producing Real Ramen Noodles.
Without kansui as a part of the ingredients, you just have noodles/pasta, and it is not ramen.
|Koyo Noodles||Shiitake mushroom ramen||Organic heirloom wheat flour, sea salt.|
|Mike’s Mighty Good||Chicken ramen soup||Organic unbleached wheat flour, chicken organic starch, sea salt.|
|Nona Lim||Tokyo Ramen||Wheat flour [enriched wheat flour (wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), wheat flour], water, contains 1% or less of salt, wheat gluten, kansui (sodium carbonate, potassium carbonate), riboflavin (for color), cornstarch, sago starch.|
|Ocean’s Halo||Ramen Noodle Bowl||Organic wheat, water, sea salt.|
|One Culture Foods||Japanese spicy ramen||Wheat flour, water, tapioca starch, salt, wheat gluten, lactic acid.|
|Ramen Noodles Original||Only wheat flour, salt, and water.|
|Sun Noodles||Ramen||Wheat flour, purified water, salt and kansui (sodium carbonate, potassium carbonate).|
|Vite Ramen||Roasted soy sauce chicken||All purpose unbleached flour (wheat flour, enriched (niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), quinoa flour, vital wheat gluten, canola oil, soluble corn fiber, L-lysine, and potassium carbonate.|
So, if you want ramen, Sun Noodle, Nona Lim, and Vite Ramen are the most legit to semi-legitimate brands/products out there, but you can also purchase a number of Japanese brands/products listed here.
La mian, Bread, Udon, to Pasta.
If food producers think ramen is just wheat flour, water, and salt, they just might want to educate themselves because they are acting like foo’s because if that were the case, udon, somen, bread, to most Chinese noodles are going to confuse them.
|Bread||Wheat flour and water.|
|La mian||Wheat flour, salt, water.|
|Lo mein||Wheat flour, water, egg, salt.|
|Pasta||Durum wheat semolina, water.|
|Somen||Wheat flour, water, salt.|
|Spaetzle||Wheat flour, egg, salt, water/milk.|
|Tortillas||Wheat flour, baking powder, salt, water.|
|Udon||Wheat flour, water, salt.|
Not the same, but for some companies it’s all ramen, ramen bread, ramen tortillas, and ramen udon.
Real Eff’n Ramen B*tches
Japanese noodle producers aren’t ramen challenged at all compared to their American (and one Taiwanese company) noodle producer cohorts, but that just means you only need to focus your money on these three.
A Bay Area producer originally from Singapore that is using temperature, not processing techniques, to keep their products fresh, which results in better flavor.
An artisan noodle maker that supplies home cooks, chefs, and restaurants throughout North and South America and Europe.
“The ultra nutritious high protein all in one…” not sure what the rest said, but it’s cool that they are twin brothers Tim and Tom Zheng out of Vacaville, CA.