J-Basket Chuka Soba Ramen Noodles, 720g

J-Basket Chuka Soba are dried Japanese ramen noodles, made in Japan with wheat flour, water, salt and kansui - the alkaline mineral salts that give ramen its distinctive character. “Chuka soba” means “Chinese-style noodles”, the traditional Japanese name for ramen, and despite the name they contain no buckwheat. Kansui is the key difference between ramen and ordinary egg noodles. Egg noodles get their colour and richness from egg. Ramen relies on kansui instead: potassium carbonate for firmness and springiness, and sodium carbonate for a smoother, softer bite. The result is a pale golden noodle with that classic springy chew, egg-free and plant-based.

That springy texture is exactly what you want in a steaming bowl of ramen. Kansui helps the noodles hold their bite in hot broth instead of going soft and limp, so they stay springy right to the bottom of the bowl. Serve them in a rich miso or shoyu broth topped with sliced pork, a jammy soft-boiled egg, spring onions and a sheet of nori. They’re just as good for a quick yakisoba - stir-fried with cabbage, pork and a glossy, tangy sauce - or chilled in summer as hiyashi chuka with a sesame dressing.

Recipes to try using this ingredient:

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Why we love it:

• Proper ramen noodles, made in Japan with kansui for that authentic springy chew
  
• Potassium and sodium carbonate balance firmness with a smooth, silky bite
  
• Holds its texture in hot broth far better than ordinary egg noodles
  
• Dried, so they’re a useful storecupboard staple for quick midweek ramen

How to use:

• For ramen, cook noodles in plenty of boiling water for 4 minutes, stirring to separate, then drain well and add straight into your hot broth. Top with whatever you have - pork, egg, greens, spring onion, chilli oil
  
• For yakisoba, cook and drain, then rinse briefly in cold water. Stir-fry in a hot wok with sliced pork, cabbage and onion, then toss with 2-3 tbsp yakisoba or Worcestershire-style sauce
  
• For hiyashi chuka, cook, rinse under cold water until chilled, and serve topped with cucumber, ham, omelette strips and a sesame or soy-vinegar dressing

More information:

• J-Basket is a range of everyday Japanese ingredients, made in Japan
• 720g pack divided up into 8 handy portion sizes
  
• Suitable for vegetarians; not gluten-free
  
• Store in a cool, dry place away from direct sunlight
  
• Allergens: WHEAT
  May contain traces of egg
• Ingredients: Wheat flour, water, salt, acidity regulator: E501 (potassium carbonate), E500 (sodium carbonate)