Ramen is a Japanese noodle soup dish originating from China. It is believed that ramen was introduced to Japan in the late 19th century by Chinese immigrants.

The production of ramen noodles involves several key steps. The first step is to prepare the noodle dough, which usually consists of wheat flour, water, salt and an alkaline mineral water called kansui. Kansui gives the noodles their characteristic chewy texture and yellow color. The dough is kneaded and then passed through several rollers to roll it into thin sheets.

After the dough is rolled out, it is cut into thin strips to make noodles. The noodles are then cooked in boiling water for a few minutes until they are soft but still slightly firm. Once cooked, the noodles are drained and rinsed with cold water to stop the cooking process and remove excess starch.

The noodles are then added to a flavorful broth that can be made with a variety of ingredients such as pork, chicken, seafood or vegetables. Toppings such as chopped pork, scallions, bamboo shoots, seaweed and eggs are added to the soup to enhance the taste and texture of the dish.

Ramen has become a popular and beloved dish around the world, with many different regional variations and styles. It is commonly served in restaurants, ramen shops, and even street vendors.