The Long journey of Instant Ramen
Origins & History
Instant ramen was invented in 1958 by Momofuku Ando, the founder of Nissin Foods. In his biography, The Story of the Invention of Instant Ramen (2002), Ando recalls witnessing a long line of people shivering in the cold, waiting for a bowl of ramen in post-war Ōsaka. Food shortages were rampant, and he realised, “Peace will come when people have food.” Determined to create an affordable, nutritious, and easy-to-prepare meal, he set to work.
From a small shed behind his home in Ikeda, Japan, Ando experimented tirelessly, testing different methods of making, drying, and flavouring noodles. After much trial and error, he discovered that sprinkling noodles with chicken broth before flash-frying them allowed them to be quickly rehydrated with hot water, releasing their flavour. This breakthrough led to the creation of Chicken Ramen, the world’s first instant noodles.
Although initially more expensive than fresh ramen, demand quickly grew, and prices dropped, making instant noodles a household staple. In 1971, Ando introduced Cup Noodles, further revolutionising convenience food. Today, Nissin continues to sell his legacy products under brands like Top Ramen and Cup Noodles, offering flavours such as beef, shrimp, and soy sauce.
What better way to explore Momofuku Ando’s story than The CupNoodles Museum in Yokohama. This legendary destination is a must-visit for instant ramen lovers. This interactive museum celebrates Momofuku Ando, the inventor of instant noodles, and the history of Cup Noodles.
Visitors can explore exhibits showcasing the evolution of instant ramen, create their own custom Cup Noodles, and even try hands-on noodle-making at the Chicken Ramen Factory. The museum also features a replica of Ando’s work shed, where he developed the first instant ramen in 1958. With fun, educational displays and a tasting room offering global noodle flavors, it’s a unique experience that blends history, creativity, and delicious food.
The Science Behind Instant Ramen: Ingredients & Production
Instant ramen is made from wheat flour, water, salt, and kansui (alkaline water), giving the noodles their signature texture and elasticity.
Flour & Gluten Structure
Instant noodles require wheat flour with 8.5–12.5% protein to withstand drying and frying without breaking apart. Gluten, composed of glutenin and gliadin, is crucial in forming a strong, elastic dough. Higher protein content also helps limit fat absorption during frying.
Water & Hydration
Water is essential for gluten development, affecting the noodle’s texture. Instant ramen dough typically contains 30–38% water relative to flour weight.
Too much water hinders proper hydration, while too little makes the dough too sticky. After shaping, noodles are dehydrated, either through frying (moisture content ≤8%) or air-drying (≤14.5%), to prevent microbial growth.
Salt & Kansui
Salt strengthens gluten, improves elasticity, and enhances flavour. Instant noodles require more salt than fresh noodles to extend shelf life. Kansui, a mix of sodium and potassium carbonate, gives ramen its distinct chewiness and yellow hue by altering flavonoids in wheat.
Oils & Other Additives
Frying is a common dehydration method, with palm oil preferred for its heat stability. USDA regulations cap fat content at 20% for fried noodles and 3% for non-fried varieties. Potato starch, polyphosphates, and hydrocolloids (like guar gum) enhance texture, water retention, and rehydration efficiency.
Cultural & Culinary Impact
Instant ramen is a symbol of affordability and convenience. Everyone can afford it. It’s a staple for students, travelers, and low-budget meals. Many chefs and foodies use instant ramen as a base for creative dishes. Did you know that South Korea has the highest per capita ramen consumption globally?
Health & Nutrition
Instant noodles are often criticized for being high in carbs, fat, and sodium, while lacking protein, fiber, and essential nutrients. Frequent consumption has been linked to obesity and cardiometabolic syndrome, especially in South Korea, where intake is highest. Studies show a higher risk of high blood pressure, triglycerides, and blood sugar levels among regular consumers.
In 2015, Nestlé’s Maggi noodles faced a ban in India due to excessive lead contamination, though the ruling was later overturned. While instant noodles remain high in preservatives, healthier options like low-sodium, whole wheat, and air-dried varieties exist. Adding vegetables, eggs, or protein boosts their nutrition.
The Long Road continues
It may be an instant dish but the long road ramen took to this time, and this space is a long journey. From one man’s dream to fight food shortages, working in a shed to a legend with a museum dedicated to his success, the instant ramen.
And there are more: The first ramen eaten in space was created by Nissin for astronauts. Instant ramen has been ranked among the greatest inventions of the 20th century. The legend does not stop there. This beloved dish will conquer and more tales are waiting to be born for future instant ramen fanatiks.
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