Traces of eggs
Traces of eggs

Ramen is the Japanese version of the Chinese noodle soup.

Japanese ramen became mostly popular in Asian cuisine as a thicker version of spaghetti. It is a kind of pasta which doubles the thickness of regular Chinese traditional noodles. Nowadays two types are officially recognized, the Chinese and the Japanese ramen.

Chinese ramen stands out for the quality of its handcrafted pasta.  Japanese ramen was a reimagined version of the Chinese ramen because of the density of the broth. Unlike the Chinese version, which tries to appeal to our mouths with the texture of the ramen, Japanese ramen conquers our mouths through the intense flavour of the broth and the combination of ingredients, together with the aesthetic dressing inherited from the Japanese cuisine.

Nutritional information (0.1 kg)
Fiber 2.3 g
Saturates 7.6 g
Monounsaturated fatty acids 6.5 g
Polyunsaturated fatty acids 1.5 g
Cholesterol 0.0 mg
Calcium 0.0 mg
Iron 0.0 mg
Zinc 0.0 mg
Vitamin A 0.0 ug
Vitamin C 0.0 g
Folic acid 0.0 ug
Salt (Sodium) 2000.0 mg
Sugars 1.6 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.