Soup, ramen noodle, chicken flavor, dry
Whole food · Soups, Sauces, and Gravies
Photo: Wikipedia
This is a dehydrated, instant noodle block with a concentrated chicken-flavored seasoning packet, designed for quick rehydration in boiling water. The noodles have a characteristic springy, chewy texture, while the broth delivers a savory, salty, umami punch. Nutritionally, it's a high-carbohydrate, energy-dense food with a moderate fat content and a modest protein contribution.
Calorie split: 9% protein · 55% carbs · 36% fat
↓ Full nutrition💚 Why it's loved
People love it for its comforting, savory flavor and satisfying chew, which delivers instant gratification. It's a beloved, customizable canvas for home cooks to elevate with eggs, vegetables, or extra protein.
⚠️ Watch-outs & how to enjoy it better
The primary concerns are its high sodium content, which can contribute to fluid retention, and its high glycemic load, which may cause rapid blood sugar spikes. To counteract this, pair it with a source of protein (like an egg or chicken) and fiber-rich vegetables (like spinach or bok choy) to slow digestion, and use only half or less of the seasoning packet.
Key benefits
- Extremely convenient and fast to prepare (3-5 minutes)
- Shelf-stable for long-term pantry storage
- Provides a quick, calorie-dense source of energy
- Affordable and widely accessible globally
- Versatile base for adding other ingredients
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The instant noodle was invented in 1958 by Momofuku Ando of Japan, who spent a year perfecting the process of flash-frying cooked noodles to create a shelf-stable product that could be rehydrated in minutes.
Full nutrition (USDA data · scales with serving)
| Water | 6.5 g |
| Energy | 439 kcal |
| Energy | 1839 kj |
| Protein | 10.2 g |
| Total lipid (fat) | 17.5 g |
| Ash | 5.5 g |
| Carbohydrate, by difference | 60.2 g |
| Fiber, total dietary | 2.9 g |
| Total Sugars | 2.0 g |
| Sucrose | 1.4 g |
| Glucose | 0.00 g |
| Fructose | 0.00 g |
| Lactose | 0.00 g |
| Maltose | 0.53 g |
| Galactose | 0.00 g |
| Starch | 55.9 g |
| Calcium, Ca | 22.0 mg |
| Iron, Fe | 4.2 mg |
| Magnesium, Mg | 25.0 mg |
| Phosphorus, P | 115 mg |
| Potassium, K | 183 mg |
| Sodium, Na | 1923 mg |
| Zinc, Zn | 0.59 mg |
| Copper, Cu | 0.13 mg |
| Manganese, Mn | 0.63 mg |
| Selenium, Se | 24.7 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.43 mg |
| Riboflavin | 0.25 mg |
| Niacin | 5.5 mg |
| Pantothenic acid | 0.43 mg |
| Vitamin B-6 | 0.04 mg |
| Folate, total | 118 ug |
| Choline, total | 5.6 mg |
| Betaine | 16.1 mg |
| Lycopene | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 2.4 mg |
| Tocopherol, beta | 0.22 mg |
| Tocopherol, gamma | 0.10 mg |
| Tocopherol, delta | 0.00 mg |
| Tocotrienol, alpha | 1.9 mg |
| Tocotrienol, beta | 1.5 mg |
| Tocotrienol, gamma | 3.3 mg |
| Tocotrienol, delta | 0.92 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 8.1 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.01 g |
| SFA 12:0 | 0.05 g |
| SFA 14:0 | 0.17 g |
| SFA 15:0 | 0.01 g |
| SFA 16:0 | 7.0 g |
| SFA 17:0 | 0.02 g |
| SFA 18:0 | 0.70 g |
| SFA 20:0 | 0.06 g |
| SFA 22:0 | 0.01 g |
| SFA 24:0 | 0.01 g |
| Fatty acids, total monounsaturated | 6.1 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 | 0.06 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 | 0.04 g |
| Fatty acids, total trans-polyenoic | 0.04 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 instant ramen bad for you?
It can be part of a balanced diet when consumed in moderation. The main nutritional drawbacks are high sodium and refined carbohydrates. Enhancing it with lean protein, vegetables, and using less seasoning can significantly improve its nutritional profile.
Why are instant noodles sometimes wavy?
The waves are created during the manufacturing process. After steaming, the noodles are passed through a series of rollers and a cooling conveyor that forms the characteristic crimp, which helps them cook evenly and hold broth.
Can I eat the seasoning packet raw?
While not harmful, it's not recommended. The seasoning is highly concentrated and salty; it's designed to be dissolved in the cooking water to create a balanced broth. Eating it dry can be unpleasant and overwhelming.
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 4.39 kcal/g · 9% calories from protein · 2.9 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: 10.51 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.