Soup, ramen noodle, beef flavor, dry
Whole food · Soups, Sauces, and Gravies
Photo: Wikipedia
This is a dehydrated, instant ramen noodle block and seasoning packet, typically a beef-flavored variety. The noodles are wavy and crisp when dry, transforming into a springy, chewy texture after rehydration in hot water. Nutritionally, it's a dense source of quick energy from carbohydrates, with a moderate amount of protein and fat from the noodle's oil content.
Calorie split: 9% protein · 55% carbs · 36% fat
↓ Full nutrition💚 Why it's loved
People love it for its iconic, deeply savory beef flavor and the satisfying, springy chew of the noodles. It's a beloved comfort food and a versatile base that can be customized with countless toppings.
⚠️ Watch-outs & how to enjoy it better
It is very high in sodium and refined carbohydrates, which can cause blood-sugar spikes. To counteract this, pair it with a source of protein (like an egg or tofu) and fiber (add fresh vegetables like spinach or bok choy) to slow digestion, and consider using only half the seasoning packet to reduce salt intake.
Key benefits
- Provides a rapid source of calories and energy.
- Offers a convenient, shelf-stable meal solution.
- Contains some protein from wheat gluten.
- The seasoning packet provides a strong, savory umami flavor base.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The invention of instant ramen by Momofuku Ando in 1958 was reportedly inspired by the sight of people queuing for hot ramen on a cold night, sparking the idea for a quick, hot meal that could be prepared anywhere.
Full nutrition (USDA data · scales with serving)
| Water | 6.6 g |
| Energy | 441 kcal |
| Energy | 1846 kj |
| Protein | 10.1 g |
| Total lipid (fat) | 17.7 g |
| Ash | 5.3 g |
| Carbohydrate, by difference | 60.3 g |
| Fiber, total dietary | 3.0 g |
| Total Sugars | 2.0 g |
| Sucrose | 1.4 g |
| Glucose | 0.00 g |
| Fructose | 0.00 g |
| Lactose | 0.00 g |
| Maltose | 0.59 g |
| Galactose | 0.00 g |
| Starch | 56.1 g |
| Calcium, Ca | 21.0 mg |
| Iron, Fe | 3.9 mg |
| Magnesium, Mg | 25.0 mg |
| Phosphorus, P | 115 mg |
| Potassium, K | 177 mg |
| Sodium, Na | 1727 mg |
| Zinc, Zn | 0.61 mg |
| Copper, Cu | 0.12 mg |
| Manganese, Mn | 0.64 mg |
| Selenium, Se | 19.6 ug |
| Vitamin C, total ascorbic acid | 0.60 mg |
| Thiamin | 0.48 mg |
| Riboflavin | 0.26 mg |
| Niacin | 5.1 mg |
| Pantothenic acid | 0.45 mg |
| Vitamin B-6 | 0.04 mg |
| Folate, total | 111 ug |
| Choline, total | 5.3 mg |
| Betaine | 19.2 mg |
| Retinol | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 2.5 mg |
| Tocopherol, beta | 0.21 mg |
| Tocopherol, gamma | 0.11 mg |
| Tocopherol, delta | 0.00 mg |
| Tocotrienol, alpha | 2.0 mg |
| Tocotrienol, beta | 1.3 mg |
| Tocotrienol, gamma | 3.3 mg |
| Tocotrienol, delta | 1.0 mg |
| Vitamin K (phylloquinone) | 9.0 ug |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 8.2 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.01 g |
| SFA 10:0 | 0.01 g |
| SFA 12:0 | 0.06 g |
| SFA 14:0 | 0.18 g |
| SFA 15:0 | 0.01 g |
| SFA 16:0 | 7.1 g |
| SFA 17:0 | 0.02 g |
| SFA 18:0 | 0.72 g |
| SFA 20:0 | 0.06 g |
| SFA 22:0 | 0.01 g |
| SFA 24:0 | 0.02 g |
| Fatty acids, total monounsaturated | 6.2 g |
| MUFA 14:1 | 0.00 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.03 g |
| MUFA 16:1 c | 0.03 g |
| MUFA 17:1 | 0.01 g |
| MUFA 18:1 | 6.1 g |
| MUFA 18:1 c | 6.1 g |
| MUFA 20:1 | 0.03 g |
| MUFA 22:1 | 0.00 g |
| MUFA 22:1 c | 0.00 g |
| MUFA 24:1 c | 0.00 g |
| Fatty acids, total polyunsaturated | 2.2 g |
| PUFA 18:2 | 2.1 g |
| PUFA 18:2 n-6 c,c | 2.1 g |
| PUFA 18:2 CLAs | 0.01 g |
| PUFA 18:3 | 0.06 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.06 g |
| PUFA 18:3 n-6 c,c,c | 0.01 g |
| PUFA 18:3i | 0.00 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.00 g |
| PUFA 20:3 | 0.00 g |
| PUFA 20:3 n-3 | 0.00 g |
| PUFA 20:3 n-6 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:4 | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Fatty acids, total trans | 0.07 g |
| Fatty acids, total trans-monoenoic | 0.02 g |
| TFA 16:1 t | 0.00 g |
| TFA 18:1 t | 0.02 g |
| TFA 22:1 t | 0.00 g |
| TFA 18:2 t not further defined | 0.05 g |
| Fatty acids, total trans-polyenoic | 0.05 g |
Amino acid profile (per 100g)
Estimated from Soup, bean with pork, canned, condensed — USDA does not publish this profile for Soup.
| Tryptophan | 0.06 g |
| Threonine | 0.24 g |
| Isoleucine | 0.29 g |
| Leucine | 0.48 g |
| Lysine | 0.40 g |
| Methionine | 0.07 g |
| Cystine | 0.07 g |
| Phenylalanine | 0.33 g |
| Tyrosine | 0.18 g |
| Valine | 0.32 g |
| Arginine | 0.31 g |
| Histidine | 0.15 g |
| Alanine | 0.29 g |
| Aspartic acid | 0.66 g |
| Glutamic acid | 1.1 g |
| Glycine | 0.28 g |
| Proline | 0.27 g |
| Serine | 0.29 g |
FAQ
Is the nutrition information for the dry noodle block or the prepared soup?
The provided data (441 kcal per 100g) is for the dry noodle block and seasoning mix combined. The prepared soup will have a lower caloric density due to the added water.
How can I make it a more balanced meal?
Add a protein source like a boiled egg, shredded chicken, or tofu, and stir in plenty of fresh vegetables such as spinach, corn, or sliced mushrooms. Using only half the seasoning packet also significantly reduces sodium.
What is the main source of protein in these noodles?
The primary protein comes from wheat gluten, which is the main structural protein in wheat flour used to make the noodles.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 4.41 kcal/g · 9% calories from protein · 3.0 g fiber · 2.0 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 9.76 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.