Annie Chun's Spicy Ramen

Miso is a fermented soybean paste rich in probiotics and nutrients. It enhances flavor and provides beneficial bacteria for gut health. Fermentation increases its nutritional profile.

Soybeans are a rich source of plant-based protein and essential nutrients. They contain isoflavones, which may have health benefits. Whole soybeans are minimally processed and nutritious.

Sea salt is a minimally processed salt containing trace minerals. It is used to enhance flavor and provide essential sodium. Unlike refined salt, it retains some beneficial minerals.

Dehydrated green onion adds flavor and some nutrients to dishes. It is a minimally processed ingredient that retains some vitamins and minerals. Dehydration preserves its shelf life while maintaining flavor.

Dehydrated bok choy is a nutrient-rich vegetable that adds flavor and vitamins to dishes. It is minimally processed and retains many of its original nutrients. Dehydration helps preserve its nutritional content.

Dehydrated shiitake mushrooms are rich in umami flavor and nutrients. They are minimally processed and retain many beneficial compounds. Dehydration preserves their nutritional content and extends shelf life.

Dehydrated chili pepper adds spice and flavor to dishes while providing capsaicin. It is minimally processed and retains its heat and nutritional properties. Capsaicin may have metabolism-boosting effects.

Water is a neutral ingredient used as a solvent and base in many food products. It does not contribute calories or nutrients. It is essential for hydration but does not provide additional health benefits in this context.

Salt is used to enhance flavor and preserve food. It is a common culinary ingredient but can contribute to high sodium intake. Excessive consumption may lead to health issues like hypertension.

Lactic acid is a naturally occurring acid used as a preservative and flavoring agent. It is generally recognized as safe and contributes to the tangy flavor in foods. It is produced through fermentation processes.

Rice is a staple carbohydrate source providing energy. It is often refined, lacking fiber and nutrients found in whole grain varieties. Brown rice offers more nutritional benefits.

Vegetable soup base is used to enhance flavor and provide a savory profile. It typically contains dehydrated vegetables and seasonings. The nutritional value depends on the specific ingredients used.

Potassium carbonate is used as a pH regulator and stabilizer in food products. It is generally recognized as safe and used in small quantities. It helps maintain the texture and quality of processed foods.

Refined grain flour stripped of bran and germ.

Maltodextrin is a highly processed carbohydrate used as a thickener and preservative. It has a high glycemic index and can spike blood sugar levels. It is often used in processed foods for texture and stability.

Processed additive flagged under Scout's ingredient doctrine.