Instant ramen is well-known for being cheap, tasty, and filling. Even in a time of rising prices, these brightly packaged dehydrated noodle squares can still be found for as little as 30 cents each – a fantastic deal since many people view one pack as a full meal.

Despite seeming modestly priced, Maruchan, one of the major manufacturers of instant ramen in the U.S., claims on its website that it produces a staggering 3.6 billion units of the product each year.

This figure is quite remarkable, especially since Maruchan is just one of over a dozen prominent instant ramen brands, with several stores and restaurants also supplying their own traditional versions of the dish.

What Exactly is Ramen?

Ramen is a Japanese noodle dish that comes mainly in four types: miso ramen, tonkotsu ramen, shoyu ramen, and shio ramen. In many homes or restaurant settings, the wheat noodles are often freshly made, served in a rich and tasty broth, and frequently garnished with soft- or hard-boiled eggs, corn, bamboo shoots, seaweed, bean sprouts, and protein options like beef, pork, shrimp, or chicken.

However, when most people in the U.S. hear “ramen,” they aren’t thinking about upscale Japanese cuisine. Instead, the instant version comes to mind – the quick and easy meal option favored by busy people, including many college students,” explains LeeAnn Weintraub, a registered dietitian based in Los Angeles.

Instant ramen was first introduced in 1958 by Momofuku Ando, the founder of Nissin Foods. He invented a method to fry the noodles in oil to dehydrate them, allowing for easy storage and then rehydration in boiling water to create freshly cooked noodles.

Instant ramen maintains the traditional noodle texture and comes in colorful packaging that includes a flavor seasoning packet featuring options like beef, chicken, pork, and shrimp. Some instant ramen varieties also contain dehydrated vegetables like peas, carrots, and corn, while many people enhance their bowls at home with additional toppings.

Is Ramen Good for You?

Instant ramen does provide some nutritional advantages, primarily by offering quick energy due to its refined carbohydrates. “Additionally, the sodium helps with electrolyte balance, fluid retention, and muscle function, which can enhance hydration and performance,” says Jen Messer, a nutrition consultant and registered dietitian at Jen Messer Nutrition. “By adding protein, it can also serve as a quick pre-workout meal.”

Ramen can also be quite filling, helping to reduce feelings of hunger. “Depending on what toppings and broth are used, ramen might have small quantities of protein and micronutrients like iron,” adds Lisa Young, a registered dietitian nutritionist, author of “Finally Full, Finally Slim,” and an adjunct professor of nutrition at New York University.

Messer further notes that various instant ramen types can supply micronutrients such as thiamine and riboflavin, beneficial for immune and digestive health as well as skin care.

Can You Have Ramen Daily?

Despite these benefits, all three experts caution against labeling instant ramen as a “health” food. “It’s important to avoid overeating instant ramen as it can result in poor nutrition because it’s high in calories but low in essential nutrients like fiber, vitamins, and minerals,” Weintraub points out.

Messer emphasizes that both instant and traditional ramen varieties tend to be high in sodium, which should be a consideration for those monitoring their sodium intake, particularly those with high blood pressure.

“Instant ramen is often high in saturated fats and may include additives like monosodium glutamate (MSG) or preservatives that aren’t ideal for frequent consumption,” Young warns.

Nonetheless, having a bowl of ramen “every once in a while is perfectly acceptable,” and can be an opportunity “to boost its nutritional value by adding protein sources like eggs, tofu, or chicken alongside fresh vegetables like spinach, mushrooms, and carrots to craft a balanced, affordable, and satisfying meal,” states Messer. “It’s all about moderation.”