Japanese [Traditional Food]
Noodle soup, or ramen, originated in 1910 in Japan when Chinese chefs mixed noodles with a saline liquid. The dough for these curly noodles was kneaded using kansui, a mineral water enriched with sodium carbonate. The noodles had a bright yellow hue and were more elastic than the Japanese noodles made at the time.
The Chinese word lamian, which means "pulled noodles," is where the name came from. In 1958, Nissin Foods created Chickin Ramen, the first instant ramen product ever made with chicken broth.
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