History

• The Ramen noodle originated in China over 4,000 years ago. It is used in Japanese cooking but did not become known until the 19th century. During the Second World War II, a food shortage occurred in Japan. Ramen noodles became popular because they were inexpensive and filling. During 1958, Nissan Foods invented the instant noodle. Instant Ramen noodles became a food staple in Japan. In 1970 Nissan Foods introduced the Ramen noodles to the United States as a food product. Other food companies make Ramen noodles. In each country Ramen noodles are flavored according to different food preferences.
  
  

Ingredients/Storage

• Ramen noodles are made from wheat flour, salt, water and Kansui. Kansui is water from Lake Kan located in Inner Mongolia. This water from the lake has certain minerals like potassium carbonate that gives the noodles a yellow color. Some recipes for Ramen noodles use eggs and Kansui. Other recipes do not use either. There are four different types of noodles made dried, fresh, steamed and instant. The dried noodles are packaged and can be stored for a long time in the cupboard or a dry place. Fresh Ramen noodles are often packaged but stored in the refrigerator. They should be eaten quickly. Restaurants often use fresh Ramen noodles. Steamed noodles should be stored in the refrigerator and eaten quickly.
  
  

Features

• Ramen noodles come in a variety of shapes. They can be fat or long and thin. Some are ribbon shaped or wrinkled. The thin straight noodles are used in thick soups. Wrinkled Ramen noodles are often used in thinner watery soups. Ramen noodles are often made into packaged soup mixes. The Ramen soups are divided into four basic flavors: salt, miso, soy sauce and pork or chicken bones. These flavors are a broth or stock for the noodles. Other flavors added to the packaged soup mixes are black pepper, chili pepper, garlic and vinegar. Noodles are often served topped with boiled eggs, sliced pork or vegetables. Noodles topped with a variety of meats and vegetables are a way to serve them.
  
  

Considerations

• Ramen noodles are high in carbohydrates. They lack many essential vitamins and minerals. Add fresh vegetables and lean meat with the noodles to add more nutritional value. The Ramen noodle soups sold are high in sodium. This sodium comes from the broth added to the soup not the noodles themselves. Some Ramen noodles made use hydrogenated vegetable fat which is not good for you. It is not wise to eat instant Ramen noodles for every meal. Moderation in eating the instant soups and any noodle dishes is the best choice.
  
  

Geography

• The Ramen noodle is popular in different parts of the world. China, Japan and Indonesia are the largest consumers of the product. South Korea uses only instant Ramen noodles and the main flavor is hot pepper. They are cooked with toppings and added to stews. In the United States the noodles are sold as soup mixes and the flavors are mild compared to other countries. They contain sodium and are fried in fat. In Germany instant noodles are eaten in a variety of flavors like chicken, vegetable, beef and button mushroom. The second type is fresh Ramen noodles sold in supermarkets' refrigerated sections available since the 1990s. In Mexico instant noodles with the flavors of chili and lime with shrimp are popular.