Know what’s on your plate
Ramen noodle soup
Calories & nutrition facts
water added
Nutrition facts
Per 100 g% DV- Calories 66 kcal —
- Protein 1.5 g 3%
- Carbohydrate 8.6 g 3%
- Fat 2.6 g 3%
- Saturated fat 1.2 g 6%
- Fibre 0.4 g 1%
- Sugars 0.3 g —
- Sodium 282 mg 12%
- Cholesterol 0 mg 0%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 0 µg 0%
- Vitamin C 0 mg 0%
- Vitamin D 0 µg 0%
- Vitamin E 0.37 mg 2%
- Vitamin K 1.3 µg 1%
- Thiamin (B1) 0.07 mg 6%
- Riboflavin (B2) 0.04 mg 3%
- Niacin (B3) 0.81 mg 5%
- Vitamin B6 0.01 mg 0%
- Folate (B9) 17 µg 4%
- Vitamin B12 0.04 µg 2%
- Choline 0.8 mg 0%
Minerals
- Calcium 6 mg 0%
- Iron 0.62 mg 3%
- Magnesium 5 mg 1%
- Phosphorus 17 mg 1%
- Potassium 27 mg 1%
- Zinc 0.1 mg 1%
- Copper 0.03 mg 3%
- Selenium 3.5 µg 6%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 66 | 1.5 g | 8.6 g | 2.6 g |
| 1 × 1 cup | 245 g | 162 | 3.7 g | 21 g | 6.5 g |
| 1 × 1 individual container | 440 g | 290 | 6.7 g | 38 g | 12 g |
| 1 × 1 oz, dry, yields | 165 g | 109 | 2.5 g | 14 g | 4.4 g |
| 2 × 1 cup | 490 g | 323 | 7.5 g | 42 g | 13 g |
| ½ × 1 cup | 122.5 g | 81 | 1.9 g | 11 g | 3.2 g |
| 3 × 1 cup | 735 g | 485 | 11 g | 64 g | 19 g |
| 4 × 1 cup | 980 g | 647 | 15 g | 85 g | 26 g |
Similar foods
Questions about Ramen noodle soup
How do you make ramen noodle soup without the noodles turning soggy?
Bring the measured water to a boil, add the noodles and cook for the packet’s stated time, usually a few minutes. Add the seasoning near the end, then eat promptly; noodles keep softening as they sit in the broth.
How can you make instant ramen noodle soup taste better?
Simmer sliced spring onions, mushrooms or pak choi in the water first, then cook the noodles in that broth. Finish with a soft-boiled egg, sesame oil or chilli; add soy sauce sparingly because the seasoning is already salty.
Can you cook ramen noodle soup in the microwave?
Yes, if the noodles are in a microwave-safe bowl, not a metal container or a polystyrene cup unless its packaging says it is microwave-safe. Cover loosely with water and microwave until boiling, then stir in the seasoning and leave briefly; take care, as the bowl and broth will be very hot.
What can you add to ramen noodle soup to make it a meal?
Add an egg, tofu, cooked chicken or prawns for protein, plus vegetables such as spinach, sweetcorn or pak choi. Put raw meat in the broth early enough to cook through; use cooked meat as a quick topping.
How should you store leftover ramen noodle soup?
For the best texture, store the broth and noodles separately in covered containers in the fridge, and use within two days. Reheat the broth until steaming, then add the noodles; cooked noodles left soaking in broth become swollen and soft.
Can you freeze ramen noodle soup?
Freeze the broth on its own for better results; cooked noodles tend to turn mushy when thawed and reheated. Cool the broth promptly, freeze it in a sealed container, then thaw in the fridge and bring it to a boil before serving with freshly cooked noodles.
Is ramen noodle soup the same as ramen served in restaurants?
Not usually: instant ramen noodle soup is a quick packet meal, while restaurant ramen is typically built around a slowly prepared broth, fresh or dried noodles and toppings such as sliced pork, egg and spring onion. Both take inspiration from Japanese ramen dishes.
How much sodium is in ramen noodle soup?
A 100 g portion contains 282 mg of sodium, and a prepared bowl can contain several portions’ worth. Using only part of the seasoning packet and adding unsalted vegetables or egg reduces how much seasoning goes into your bowl.
Source: FNDDS (USDA) 58407030 · per 100 g · carbohydrate per EU label, fibre excluded
