instant ramen

Health-conscious instant noodles for vegetarians

Basically, Ramen noodles use a chemical seasoning called “kansui”, carbonate water to make the noodles chewy and to enhance its flavor.

But SOKENSHA noodles do not contain such them.

In addition, this company don’t use any meat broth.

hatsuga genmai ramen

Today, I introduce the ramen that’s perfect for the health-conscious!

Onomichi Ramen


“Onomichi” is in Hiroshima Prefecture. It is about 50 miles from the atomic bomb point. (50 miles from Beverly Hills to Laguna Beach or London to Cambridge are the almost same distance) 

The best Hiroshima ramen is this “Onomichi” ramen.


It’s made from 100% Japanese wheat flour only. This noodle is  completely white, because they make without Kansui. 

It’s soy sauce based and light.
The noodles are so chunky😊

onomichi ramen noodle

Sauce Yakisoba

vegetables sauce Yakisoba

“Yakisoba” means fried-noodle. This sauce means special soy sauce.

But, I don’t like instant Yakisoba because it’s difficult to adjust the water level in the fried noodles…I often make them too soft😥

vegetables sauce Yakisoba

Typically, Japanese yakisoba is flavored with Worcestershire sauce mixed soy sauce.

This one is with furikake (dried condiments for topping) also .

I used veggies and chicken breasts to cook it healthy, but It’s too much water to light taste…horrible

vegetables sauce Yakisoba

Hatsuga Genmai Ramen

hatsuga genmai ramen

“Hatsuga Genmai” means sprouted brown rice. This rise is more nutritious than white rice.

hatsuga genmai ramen

It is soy sauce flavored with black sesame seeds.

I topped it with Yakibuta,grilled pork, but it is correct to eat it with just vegetables.

hatsuga genmai ramen
hatsuga genmai ramen

The noodles are moderately firm. In addition, the sesame and soy sauce flavors are savory…this taste reminds me when my child times😌

About Kansui

ramen noodle

Kansui is used to create the distinctive flavor and unique texture of ramen noodles. These turn yellow in color. 

It contains a lot of phosphates. If you took in large quantities over a long time, you must cause serious calcium deficiency.

Originally mixed with lake water containing sodium carbonate in China, it has long been used in the production of noodles, wontons, and manju skins.


As long as you don’t consume it in large quantities every day, it’s fine. If you mind your health, I recommend you these ramen without chemical seasonings.

We have many more Healthy Conscious Noodles to choose.
I’ll share them with you soon again😉

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