Disclosure: Some of the links below are affiliate links. This means that, at zero cost to you, I will earn an affiliate commission if you click through the link and finalize a purchase.

**Disclaimer: Im not an expert here. This is not my culture. This is just my experience and preferences. **

Noodle Obsessed

Well ramen isn’t exactly noodles. Though not everything Asain noodle is considered ramen. Whats the difference? From google “Ramen is usually thicker in texture as compared to regular noodles. They are not as thick as other varieties, but they have a somewhat medium thickness and a chewy texture. Whereas noodles come in a variety of forms and are known for having a thinner consistency with a smoother texture.” Hrmmm. The word “ramen” comes from the Chinese “lamian,” which literally means “pulled noodles.” Yakisoba is a pan-fried noodle dish. And ramen is a noodle dish with soup. They have the same kind of noodles. These noodles are made of egg or wheat flour. “Asian noodles are broadly divided into three types: wheat noodles, rice noodles, andglass or cellophane noodles”. From The Spruce Eats “In many cases, each type of noodle can be served in various ways, like in broth, stir-fried, deep-fried, as well as either cold or hot.” The Spruce Eats further explains “Thinner than either chow mein or lo mein, ramen is traditionally served in a broth with salt, soy sauce, miso, or pork, along with various kinds of vegetables, meat, and other toppings.”

**For the sake of this blog post and my recommendations, Im going to be the lazy American, and just refer to everything as ramen. Please forgive this. Though I do think everything I share is considered ramen anyhow. I think? Its ramen to me. **

Okinawa Daze

I wish I could sound all cosmopolitan. Argue that my love for ramen noodles correlates to my living overseas in Okinawa for a year. Sure, I ate lots of yakisoba and other noodle delights. The vendors and booths were amazing. A totally impactful experience. However, that was 1989-90. I was a very young and pregnant military wife who didn’t get out much. I mainly remember watching a lot of MASH re-runs on FEN-TV while stuck home alone. Though I do think this increased my already love for all things ramen.

Military Town LIfe

Most impactful was growing up in a military community. My hometown of Bremerton, Washington was heavily integrated with Pacific Island food and culture. There were wonderful little asian markets everywhere. Lumpia restaurants and vendors at local games and festivals. We all knew a Pinoy mom who rolled lumpia from home and sold it to friends and coworkers. I thought the entire world was like this. I kind of wish it was.

Summer Vacation and Love Boat

My most vivid memories of loving ramen comes from summer vacation in the 80’s. My best friend Debbie and I would eat ramen for lunch every day. Our mom’s always kept large amounts on stock. They were like 5 cents back then. Still pretty cheap considering. We ate ramen about as much as we watched the Love Boat re-runs on our tiny black and white television. We thought we were so high tech.

Poor Mans Stew

Like “Arrested Development” Carl Malone who could make anything a stew. We learned how to make a plethora of top ramen delights. The right seasoning. Slicing a dab of butter into the mix. Adding cheese and onion. Fried tuna (gross). We tried it all. It was all we could afford often. The college life delight.

Harbinger of Carbs

The problem with ramen is the high carb count. The exhorbiant high carb count. Like ginormous. We found that out later. Like in the 90’s. When we started reading labels and evolving into more conscientious consumers. Way too high. Not worth it at all. And the ingredients were junk paste.

Protein Ramen

When I found protein ramen I about died. Easy like the ramen days of past. Low carbs too. With protein. I stopped eating ramen for years because of the carb count and ptsd from my income challenged days. I never even heard of protein ramen. Vegan ramen was like chasing the mythical unicorn. Many of us vegetarians would have to eat pork or chicken flavor ramen and just tell ourselves there was no animal product. I think I remember an “Oriental” flavor. Could be a fever dream. Unsure. Regardless, I couldn’t believe my luck finding ramen noodles that were so high in protein. I tried a few out. These are my go to ramen noodles.

My Picks

Below are my favorites. I eat them over and over. Being neurodivergent, Im funny like that. I can eat them same thing pretty much every day. These ramens make that easy and healthy(-ier).

Disclosure: Some of the links below are affiliate links. This means that, at zero cost to you, I will earn an affiliate commission if you click through the link and finalize a purchase.

WhatIF Foods Healthy Instant Charcoal Noodles | Vegan, Air Fried, 17g Protein & 6g Fiber From Amazon website “All our noodles are made using a patented air-frying technology…RICH IN FIBER & PROTEIN: With 17 grams of protein and 6 grams of fiber per serving. Unlike traditional ramen noodles, our quick cooking noodles are rich in nutritional value. MADE WITH REGENERATIVE CROPS: Made with the regenerative crop bambara groundnut…WE SAY NO: No artificial colors, palm oil or flavors.”

Immi Ramen. immi Spicy “Beef” Ramen, 100% Plant Based, Keto Friendly, High Protein, Low Carb, Packaged Noodle Meal Kit from Amazon website “immi reinvents the delicious Asian American foods we love with added nutrition…Each bowl contains a whopping 21-22g of protein…All of our products are a vegan friendly option and all of our ingredients are plant-based. Try out our Shrimp and Chicken options. Or try our Variety Pack to try all 3 flavors.”

Momofuku Soy & Scallion Ramen Noodles by David Chang From Amazon website “Our noodles are different from instant ramen. They’re air-dried, never fried. The result: 25% fewer calories than the leading brand, 11g of protein, no cholesterol, no trans fat and no added MSG.  Our noodles are vegan and made with ingredients we’re proud to stand behind: finely sifted wheat flour, water and salt. Please note our product does contain Wheat, Soy, and Sesame.”

Carb Comparison

Here are some photos of the labels so you can see the carb count

More Kitchen Essentials

Ramen Bowl

Traditional ramen bowl

4 Ramen Bowls, 12 pieces Pho set. Red Black Ramen Bowl Set

A sturdy ramen bowl with a handle and is key. They make all kinds. Traditional and microwave. Many you can pop into the microwave and or fill with hot water and cover. Many ramen bowls come with both a cover and a strainer. The handle is important because they are very hot. Traditionally, you bring the bowl up close to your mouth when eating. So the handle makes that easier. I believe it is acceptable to drink the broth out of your ramen bowl like a cup. (at least in my house). But you can also use a spoon.

Heres a great bowl. A great gift for a college student too.

Microwave Ramen and Soup Bowl Set with 2 Bowls, Fork, and Spoon,BPA Free

Chopsticks

For myself, it is easier to eat ramen with chopsticks. From stirring to capturing the noodles. A good pair of chopsticks makes the experience. Plus, IMHO you look kinda cool.

Metal Chopsticks Reusable 18/8 Stainless Steel Chopsticks Multipack Dishw