Hakubaku Organic Ramen Noodles, 9.5 oz

I bought these on a whim, and I absolutely love them! Both the ramen and the udon are fantastic. They cook quickly--I've tried both straight water, as well as salted and oiled water, and both produce terrific results. The ease of cooking without oil and salt has been my go-to as of late. I get plenty of salt from the broth and add-ons that I don't miss in the noodles.

I was looking for a ramen noodle to make my own ramen creations as I've recently become absolutely hooked on eating this dish. I add all kinds of fresh veggies, make my own broth, it is simple and healthy. I was looking for a good quality noodle to use and took a chance on Hakubaku because it looked pretty authentic. It is amazing and I love it in every dish I've made. Absolutely blew me away, this is everything you are looking for in a ramen noodle, hearty, tasty and filling, and it sits perfectly in your belly when you're done! 5*

I was introduced to ramen 🍜 through my significant other who took me to an amazing ramen restaurant in NYC. Since then, I’ve been determined to make authentic ramen at home.I love that these noodles are organic and thicker than the Top Ramen/Maruchan ramen noodles, however when I made it the first time (according to the package directions), I did not have a very pleasant experience. I enjoy a flavorful noodle and it was just too bland and TOO TOUGH.The second time around I decided to boil the noodles in salted water with a little bit of sesame oil. This time, for two extra minutes. That’s all it took! Amazing texture and taste 🥰So, 4-stars because the directions on the package don’t make for a tasty noodle.

Love the noodles this company makes. Perfect for any ramen or other soup.

They are great. An excellent product.

Love the Ramen noodles!

I bought these and some of the ramen noodles by this same company. When they arrived I was also surprised by the intelligent and serenely beautiful packaging, including the paper rings used to keep the noodles safe and separate within each larger package.I first made them in a traditional Japanese soup/bowl dish. I was amazed not only by their springy texture but also that they didn’t become a pile of mush in the soup when stored in the refrigerator.I was a little nervous at first to serve them to my husband because he doesn’t like eating refined starchy foods. As soon as he ate them he was hooked.We love the quick cooking time. Four minutes cooks angel hair pasta too, but this ramen is far better. I like them in traditional miso-based soups, but he prepares them for a wide variety of dishes, including with pasta sauce.We are now empty nesters after over 30 years of raising children, so I was worried that it would take a long time to eat them all.I was wrong. I’m re-ordering them after about 3 months!

I am a pretty good taster, having served on a cheese tasting panel at a university before, and I'm a cook, so tonight when I made a package of these that I bought initially to send to my son in a care package, the first thing that hit me about the flavor of them was "baking soda". Where is the baking soda flavor coming from? It is like a biscuit, a pretzel, or hominy, it has a really strong alkaline flavor. I looked it up, and found that the defining ingredient in Japanese Ramen soup noodles is Sodium Carbonate and Potassium Carbonate. It makes them slippery, and eggy! They have a meaty flavor, and slightly flowery. I can't send these to my son, they are just too weird, but I will eventually get through the case I bought to share with him! I put some low-sodium chicken flavoring on them, "Vogue"...no, just get regular ramen noodles.