How much sodium is in ramen noodles without the seasoning packet

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r/AskCulinary

I always wondered about this - instant ramen for me is always a really quick way to fill me up, so I eat it often. Problem is, I don't want to overload my sodium intake, so then I thought about it:

Most, if not, all of the sodium comes from the flavor packet, not the noodles. Which brings me this question: How much sodium do you consume when you have the most basic ramen (noodles, hot water, season flavoring) and you eat only the noodles?

level 1

As you say, the sodium is mostly in the flavor packet, so measure how much of the soup is left at the end, divide by how much soup you started from and that's the percentage of the sodium you consumed.

Your real concern ought to be fat. Unless you're going for the high quality ramen, those noodles are fried and just about soaked in unhealthy fats.

level 2

those noodles are fried and just about soaked in unhealthy fats.

So that's why they're so damn tasty to crunch on.

level 2

Dont forget that the noodles alone account for about 20% of the sodium

level 2

Yep, most of them are fried in palm oil, which is linked to increased risk of developing cardiovascular diseases. Some brands are baked or freeze dried instead, so those ones may be a bit better.

level 2

Ooh, that's pretty clever.

And yes, I know of the risks for the noodles as well, thank you :) Although I'm really skinny.

level 1

I do love that AskCulinary will field, without being dicks about it, questions about preparing and eating cheap ass ramen noodles.

Bravo good sirs and madames, bravo.

level 2

yes that's right. ain't nothing wrong with cheap food

level 1

You could just skip the flavor packet and add your own flavoring to the soup. I love making ramen soup - it's usually a big mixing pot of whatever I have in the fridge, nearly everything is fair game (typically enokis, tomatoe, any leafy green, shrimp, dried seaweed, egg, etc)(and sometimes spam), then add some soy, salt, or chicken powder. It can still be quite a bit of sodium but you can easily control the amount and flavor to your liking.

level 2

or just say "fuck it" to soup at all, soak it in warm water for a couple minutes then throw it on top of anything you like in a wok (instead of old rice). make your own sauce if you want - a little soy goes a long way and has less sodium, or you could change it up with something sour/sweet or spicy. right now i'm addicted to peanut sauce...

edit: i forgot about cold ramen salad recipes like this. throw out the ramen flavor packets and make the dressing however you like. basic one is ramen noodles, almonds slivers, scallions, cabbage, mandarin, and chopped chicken.

level 2

Im not sure where you are posting this from, but if you are from either Korea or Japan (two places i know love it and stick it in ramyun)could you explain the use of spam instead of actual ham. All of my asian friends who come over to Australia love it, but no one i know here eats it at all.

level 1

I am adding nothing to the discussion but I would like to mention that drinking the "soup" is my absolute favorite part of eating instant ramen.

Carry on!

level 1

According to the Nissin Foods website (the company that makes Cup Noodle), it's roughly 2.6grams of salt in the noodle and toppings, and 2.5 grams for the soup. Say you try to leave most of the soup, then you're looking at roughly 3 grams of salt (or 1200mg of sodium, give or take).

level 2

Wouldn't 3 grams of sodium equal 3000mg of salt? Is there something else in salt besides sodium?

level 1

I also once realized that my sodium intake had gotten far too high from eating ramen noodles too frequently. While convenient, ramen noodles don't offer very well rounded nutrition. I do find they can be easily augmented though.

I usually toss half the salt packet. Give the flavor pack a gentle shake so larger goodies like dried chilli flakes and freeze dried vegetable bits float to the top. Pinch the pack at the bottom to retain much of the sodium stuff in the packet when dumping it out.

I usually find that the noodles are too hot to eat especially when I'm damn hungry so I cool the thing down with some small cut pieces of broccoli or I peel off some baby bock choy leaves into the broth. Stir the vegetables to the bottom where the soup is hottest. A handful of washed vegetable will quench a soup fairly quickly and will make the whole deal more worth eating.

level 2

Frozen spinach and Sriracha. Yes.

level 1

I just eat my noodles with a fork so I dont eat the liquid

level 2

Glad I’m not the only one😀

level 2

I put the seasoning straight in my mouth, works great as a pre-workout. Kind of salty though so you do need to drink some water afterwards.

Do ramen noodles have sodium without the seasoning packet?

How much sodium is in ramen noodles with the seasoning packet?

How healthy are ramen noodles without the seasoning packet?

Does the sodium in ramen come from the seasoning?