Description: Sapporo Ichiban ramen noodles with Fried Bean Curd NET WT.: 3.78 oz / SERVINGS ABOUT 3 AMOUNT PER SERVING Calories 163 / Calories from Fat 60 INGREDIETNS: * Noodle - Enriched wheat flour(wheat flour, niacin, iron, thiamine mononitrate, riboflavin), partially hydrogenated palm oil, potato starch, salt, salt * Soup Base - salt, soy sauce powder with dextrin, sugar, monosodium glutamate, dried bonito powder, caramel color, chinpi powder, red pepper, leek chips, disodium inosinate, disodium guanylate, citric acid, corn oil COOKING DIRECTION: 1) Boil 2 1/2 cups(about 600ml) of water. Add noodles. Cook 5 minutes, stir occasionally. 2) Add contents of seasoning packages and fried bean curd, stir and cook 30 seconds. Remove from heat. 3) Serve as is, or garnish with egg and vegetables. Tips: This Japanese ramen noodles absorb water fast, thus, you should not boil the ramen soup with noodles in it for more than a few minutes to maintain the optimum texture of ramen noodles and eliminate soggy ramen noodles that no one wants to eat. MANUFACTURE: Sanyo Foods Corp. of Americe MADE IN U.S.A. Fun fact: Of all the different types of Sapporo ramen, miso-based ramen (miso is a unique Japanese seasoning made from fermented soybeans) is probably the most famous. You will find many ramen shops throughout Hokkaido. Eating Sapporo ramen has also become an important aim for many Hokkaido tourists. Sapporo's Ramen Yokocho (ramen alley), a street lined with many ramen shops, is always crowded with customers. Some ramen shops here are so popular that it is sometimes necessary to wait in line outside the shop.