Enjoy our flavorful Reduced Sodium Ramen without the extra sodium! Filled with zest, our Garlic Pepper broth will provide just the right amount of kick to your ramen bowl. Our organic ramen noodles are baked, not fried, are low fat and our broth contains no added MSG or preservatives. Rule #1: there are no rules when it comes to flavor. Go ahead and conquer your quest for adventurous taste and clean ingredients, and find your inner Zen through our authentic Asian fusion creations. Let’s choose the road less traveled and see where it takes us.KOYO an UMAMI Adventure. ASIAN VEGETABLE RAMEN, REDUCED SODIUM Enjoy our flavorful Reduced Sodium Ramen without the extra sodium! Vegetarians rejoice, our savory vegetable ramen is the classic flavor you’ve been searching for. Our organic ramen noodles are baked, not fried, are low fat and our broth contains no added MSG or preservatives. INGREDIENTS: Organic noodles: Organic heirloom wheat flour, sea salt.Soup packet: Natural sea salt, Chinese mushroom powder, vegetable powders (onions, garlic), natural cane sugar, garlic, chili pepper, ginger, snow peas, sweet red bell pepper, green onion, black pepper, kombu powder. TOFU MISO RAMEN Aromatic miso and nutty tofu flavors elevate your senses with our savory robust broth, sure to send you on a culinary adventure! Our organic ramen noodles are baked, not fried, are low fat and our broth contains no added MSG or preservatives. INGREDIENTS: Organic noodles: Organic heirloom wheat flour, sea salt. Soup packet: Shoyu powder (soybeans, wheat, sea salt), miso powder (soybeans, rice, sea salt), kombu powder, shiitake mushroom powder, tofu (soybeans, nigari), onion powder, sea salt, green onion, garlic powder, ginger powder, black pepper. KNOW YOUR NOODLES! UDON SHAPE: Usually round, though sometimes oblong or square. Most varieties are about 12 inches long. TEXTURE: Dense and chewy. HOW THEY’RE USED: Often the centerpiece for hot soups, brothy Asian "casseroles," or the base of a large bowl with toppings of meat and vegetable toppings with a light soy sauce. SOBA SHAPE: Long, thin and round, with a beige or light brown color. The noodles come in serving-sized bunches, often with a ribbon around them. They are straight sticks like short spaghetti, about 8 to 10 inches long. TEXTURE: Firm with an almost meaty texture that retains some bite even after cooking. Taste: Nutty flavor. HOW THEY’RE USED: Often the centerpiece for hot soups, brothy Asian "casseroles," or the base of a large bowl with toppings of meat and vegetable toppings with a light soy sauce. RAMEN SHAPE: When sold dried, the noodles are compressed into a brick. As they cook they unfurl to about 12 inches long, with wavy kinks and curls. TEXTURE: Springy to the teeth, but that texture will soften after prolonged exposure to water. Ramen fans slurp their noodles as fast as possible to taste them at their textural best. HOW THEY’RE USED: Slurped in soup or broken up and eaten "raw" in salads or as a quick snack. Cuisine types: Japan (though Chinese-inspired), where there are over 20 regional and textural styles of ramen noodles.
