Ramen noodles are a type of Japanese noodle soup that is popular both in Japan and worldwide. They are little bricks of dried noodles that come with a flavor packet that is high in sodium and has no nutritional value. Ramen noodles are technically Chinese wheat noodles, made with just four ingredients: wheat flour, salt, water, and kansui, an alkaline mineral water that contains sodium carbonate and potassium carbonate. Kansui gives the noodles their unique flavor and springy texture, and it traditionally comes from Inner Mongolia where the lakes are mineral-rich. The noodle shape and thickness often change depending on the type of ramen you’re eating. Ramen noodles are pre-cooked, meaning they have been steamed and then air-dried or fried to shorten cooking time for consumers. They are sold in packages with a small packet of seasoning or in cups to which water can be added and then microwaved. Although instant ramen noodles are fortified with synthetic forms of certain nutrients like iron and B vitamins to make the noodles more nutritious, they lack many important nutrients, including protein, fiber, vitamin A, vitamin C, vitamin B12, calcium, magnesium, and potassium.