Golden Chicken
32g
protein
220
calories
700mg
sodium
5g
fiber
Our nutrition · The noodle, annotated
We’ll show you exactly what’s in it.
Every ingredient, its share of the noodle, and why it’s there. Tap any one for the full story.
Traceable ingredients
All ten, and where they’re made.
Today every ingredient is made into noodles in one partner factory in Asia. We’re confirming where each ingredient itself is sourced, and it goes on its card as it’s confirmed.
Protein 63.3%Grain 22.7%Fiber 6.7%Texture & structure 7.3%
Share of the dry noodle by weight, from our manufacturer’s specification. Seasoning and vegetables are separate and listed on each flavor’s label.
Ingredient 01 of 10 · Protein
Vital wheat gluten
39.7%
of the noodle, by weight
- What it is
- The protein of wheat, with the starch washed away.
- Why it’s here
- It carries most of the protein and builds the stretchy network that gives the noodle its chew. A noodle this high in protein would crumble without it. It is also why NOMI contains wheat.
- Works with
- Protein group, 63.3% of the noodle together with pea protein.
- Where it’s made
- Our partner factory in Asia · ingredient origin being confirmed
Ingredient 02 of 10 · Protein
Pea protein
23.6%
of the noodle, by weight
- What it is
- Protein extracted from peas.
- Why it’s here
- The second protein is there on purpose. Wheat protein runs low in lysine and pea protein runs low in methionine, two amino acids your body can't make. Put together, each one covers the other's gap.
- Works with
- Protein group, 63.3% of the noodle together with vital wheat gluten.
- Where it’s made
- Our partner factory in Asia · ingredient origin being confirmed
Ingredient 03 of 10 · Grain
Wheat flour
12.5%
of the noodle, by weight
- What it is
- Ordinary wheat flour, the base of every ramen.
- Why it’s here
- It keeps the taste and bite of a noodle you already know, so the cup eats like ramen and not like a protein product.
- Works with
- Grain group, 22.7% of the noodle together with buckwheat flour.
- Where it’s made
- Our partner factory in Asia · ingredient origin being confirmed
Ingredient 04 of 10 · Grain
Buckwheat flour
10.2%
of the noodle, by weight
- What it is
- The grain behind Japanese soba.
- Why it’s here
- A gentle, nutty depth, plus a little fiber and protein of its own. Despite the name, buckwheat isn't wheat, but the noodle as a whole still is.
- Works with
- Grain group, 22.7% of the noodle together with wheat flour.
- Where it’s made
- Our partner factory in Asia · ingredient origin being confirmed
Ingredient 05 of 10 · Fiber
Pea fiber
6.7%
of the noodle, by weight
- What it is
- Fiber from peas.
- Why it’s here
- This is where most of the fiber in every cup comes from. It lives in the noodle, not the seasoning packet, so it stays with you whether you drink the broth or not.
- Works with
- The only fiber ingredient: 6.7% of the noodle on its own.
- Where it’s made
- Our partner factory in Asia · ingredient origin being confirmed
Ingredient 06 of 10 · Texture & structure
Tapioca starch
4.5%
of the noodle, by weight
- What it is
- Starch from the cassava root.
- Why it’s here
- Gives the strands their spring and a smooth, slippery surface, and helps the dried noodle come back to life in five minutes.
- Works with
- Texture & structure group, 7.3% of the noodle together with salt, xanthan gum, konjac flour and sodium carbonate.
- Where it’s made
- Our partner factory in Asia · ingredient origin being confirmed
Ingredient 07 of 10 · Texture & structure
Salt
1.5%
of the noodle, by weight
- What it is
- Plain salt.
- Why it’s here
- Tightens the gluten network so the dough holds its shape, and seasons the noodle from the inside.
- Works with
- Texture & structure group, 7.3% of the noodle together with tapioca starch, xanthan gum, konjac flour and sodium carbonate.
- Where it’s made
- Our partner factory in Asia · ingredient origin being confirmed
Ingredient 08 of 10 · Texture & structure
Xanthan gum
0.6%
of the noodle, by weight
- What it is
- A plant-based thickener made by fermenting sugar.
- Why it’s here
- Binds water and keeps the dough together through rolling, steaming and drying, so the strands come out whole instead of in pieces.
- Works with
- Texture & structure group, 7.3% of the noodle together with tapioca starch, salt, konjac flour and sodium carbonate.
- Where it’s made
- Our partner factory in Asia · ingredient origin being confirmed
Ingredient 09 of 10 · Texture & structure
Konjac flour
0.5%
of the noodle, by weight
- What it is
- Flour from the konjac root, rich in a fiber called glucomannan.
- Why it’s here
- Half a percent is here for bounce and water-holding. It is not here for a health claim, and we won't make one for it.
- Works with
- Texture & structure group, 7.3% of the noodle together with tapioca starch, salt, xanthan gum and sodium carbonate.
- Where it’s made
- Our partner factory in Asia · ingredient origin being confirmed
Ingredient 10 of 10 · Texture & structure
Sodium carbonate
0.2%
of the noodle, by weight
- What it is
- An alkaline salt, the modern form of kansui.
- Why it’s here
- The thing that makes ramen ramen instead of pasta: springier and more slippery. We use a light touch, which is part of why the noodle stays pale instead of bright yellow.
- Works with
- Texture & structure group, 7.3% of the noodle together with tapioca starch, salt, xanthan gum and konjac flour.
- Where it’s made
- Our partner factory in Asia · ingredient origin being confirmed
What we left out
The things we could have used. And didn’t.
About the noodle only. Each flavor’s seasoning has its own ingredient statement on the cup.
- No frying oil
The noodle is dried with hot air. Most instant noodles are flash-fried in oil at 140 to 160°C.
- No palm oil
No frying means no frying fat. There is no oil anywhere in the noodle's ingredient list.
- No egg
Wheat gluten holds the dough together, so no egg is needed to bind it.
- No preservatives
Drying is what keeps it. There is nothing in the list whose job is to extend shelf life.
- No added color
The pale cream color is the flour. Nothing is added to make it look more golden.
- No added sugar
There is no sugar in the noodle. What's on the label comes from the seasoning.
How it’s made
Six steps. No fryer.
Most instant noodles are dried by frying them in oil at 140–160°C. Ours are dried with hot air, typically around 80°C for more than half an hour. Slower, and the reason the noodle is never greasy.
- Step 1Mix
The ten ingredients and water become one dough.
- Step 2Roll
The dough is pressed thin between rollers, where the gluten network forms.
- Step 3Cut and wave
Cut into thin strands and set in the open wave you see in the cup.
- Step 4Steam
Steamed until cooked through.
- Step 5Air-dry
Dried with hot air instead of oil. Slower, and the reason the noodle is never greasy.
- Step 6Disc
Pressed into one round crimped disc sized for the cup.
Typical frying and air-drying temperatures: World Instant Noodles Association.
Compare the whole cup
Protein per
100 calories.
Calories are only half the label. Divide protein by calories and the difference between a NOMI cup and a typical cup ramen is not close.
Per package, before added toppings. Typical cup ramen figure from a leading US chicken-flavor cup, 64 g serving. How to read a label ↗
Read it before you eat it.
Nutrition by flavor · per cup
Four flavors.
Their own numbers.
Every cup has 32g of plant protein. Calories, fiber and sodium vary by flavor. Figures are per cup, before any toppings you add. Contains wheat and soy. Check the label on your cup for the full allergen statement.
Umami Beef
32g
protein
230
calories
630mg
sodium
5g
fiber
Tokyo Curry
32g
protein
220
calories
660mg
sodium
4g
fiber
Black Garlic
32g
protein
260
calories
1,183mg
sodium
5g
fiber
The other number
Four to five grams
of fiber. Most people
miss this one.
Protein is the number everyone reads. Fiber is the one almost nobody hits. Most adults in the US fall short of the daily target, and instant ramen has historically been part of that problem, not the fix. A standard supermarket cup carries about 2 grams.
A NOMI cup carries 4 to 5 grams depending on the flavor, which is 14 to 18% of the Daily Value and enough to be a good source of fiber. It is not a topping and it is not dusted into the seasoning. It comes from pea fiber worked into the same dough that carries the protein.
Because it is in the noodle rather than the packet, the fiber is unaffected by what you do with the broth. Sodium and calories are a different question, and we do not have a tested drained-serving panel for those.
What we are not going to tell you
Four to five grams is a good source of fiber, not a high-fiber food. The line for that claim is 5.6 grams and we are not over it. We are working on the formula, and when we clear it you will read it on this page before you read it anywhere else.
| Flavor | Fiber | % Daily Value | Net carbs |
|---|---|---|---|
| Umami Beef | 5g | 18% | 16g |
| Golden Chicken | 5g | 18% | 16g |
| Tokyo Curry | 4g | 14% | 14g |
| Black Garlic | 5g | 18% | 20.5g |
| A typical supermarket cup | about 2g | 7% | — |
Daily Value for dietary fiber is 28g. Net carbs are total carbohydrate minus dietary fiber, taken from the same panel. Typical supermarket figure is from a leading US chicken-flavor cup, 64g serving. Check the label on your own cup.
Make sense of the label
Questions people
actually ask.
How much fiber is in NOMI?
Five grams per cup in Umami Beef and Golden Chicken, 5 grams in Black Garlic and 4 grams in Tokyo Curry. Against a 28g Daily Value that is 14 to 18%, which makes every flavor a good source of fiber. A typical supermarket instant cup carries about 2 grams. The fiber comes from pea fiber worked into the noodle dough, so it stays in the noodle whether you drink the broth or drain it.
See the fiber table ↓How much fiber should I be eating a day?
General guidance is about 14 grams for every 1,000 calories, which works out to roughly 25 grams a day for women and 38 for men. Most people get nowhere near it. There is no official upper limit, but increasing too fast is what causes discomfort, so the usual advice is to add about five grams a day, hold for several days, then step up again, and drink more water while you do. A NOMI cup is one of those steps. Daily Values on a label are general reference amounts, not a personal prescription, and your needs depend on your circumstances.
Is a Daily Value my personal target?
No. Daily Values are general label reference amounts. Your needs depend on your circumstances. A protein percentage should not be treated as a personalized prescription.
FDA guide to Daily Values ↗What changes when I add toppings?
Everything you add contributes to the meal: sauces and seasonings can add sodium; eggs, tofu or meat add protein and other nutrients; vegetables can add fiber. The printed panel covers the cup as labeled.
Does draining the broth change the numbers?
It can, but we don’t have a tested drained-serving panel to quantify that change. Don’t subtract a guessed amount of sodium or calories from the label.
Where are the full ingredients?
The noodle is the same ten ingredients in every flavor, listed at the top of this page. Each flavor’s seasoning and vegetables are printed on the side of its cup. Use the label on your actual cup when checking allergens.
Your next good meal
Don’t just crave it.
Make it a ritual.
Three cups of Savory Umami Beef, on us. You cover shipping. One sample per person.
Try your first three. On us.
