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Ramen, soba or udon? The preferences of Japan aficionados are as varied as the types of noodles found in the country. Organic ramen are thinner than udon. They are made from wheat flour, water and salt.
Ingredients: Wheat flour*, water, salt.
*Certified organic.
Weight: 250 g
Average nutritional values Ø 100 g
Energy value 1509 kJ / 361 kcal
Fat 1.2 g | of which saturated fatty acids 0.4 g
Carbohydrates 75 g | of which sugars 2.1 g
Protein 11.61g
Salt 0.6 g
In the classic Japanese noodle soup with chicken, the cooked ramen should always be added first, i.e. at the bottom of the bowl, on a thin layer of soy sauce. They are then covered with the broth, chicken pieces, sprouts and herbs.
Originally from China, where they are called “lamian” (in Japan: ramen), which means “hand-pulled noodle”. To this day, the manual preparation of ramen noodles represents a great artisan craft. It requires years of practice and nimble dexterity.
In this country, ‘ramen’ is often taken to mean the ready-made noodle dish. Strictly speaking, though, ramen refers only to the noodles in the soup.
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