Does Maruchan Ramen Actually Have Collagen?

November 14, 2025 •

3 min read

Billions of instant ramen packets are consumed annually worldwide, but when you eat Maruchan ramen, are you actually consuming collagen? While authentic, slow-simmered tonkotsu broth is rich in natural collagen, instant versions like Maruchan use processed ingredients to create a similar, but not identical, effect.

Quick Summary

Instant Maruchan ramen does not contain true collagen, which is found in rich, long-simmered bone broths; instead, its texture is achieved with a combination of emulsified fats and starches.

Key Points

No Real Collagen: Maruchan ramen does not contain natural collagen; the texture comes from fats, starches, and processed emulsifiers.
Source of Creaminess: The creamy, opaque broth in flavors like tonkotsu is created by emulsified animal fats and the breakdown of gelatin from bones, a process not replicated in instant ramen.
Noodles vs. Seasoning: The instant noodles themselves are plant-based, but many flavor packets contain animal-derived ingredients like chicken powder or beef extract.
Collagen Alternatives: The rich mouthfeel in instant ramen is a culinary illusion created by processed ingredients and flavor enhancers like MSG and hydrolyzed proteins.
Authentic vs. Instant: Authentic ramen, particularly tonkotsu, relies on a long simmering process to extract natural collagen, unlike the quick, powdered seasoning of instant varieties.
Read the Label: Those following a vegetarian or vegan diet must check seasoning packets carefully, as many Maruchan flavors use animal products for flavoring.

What is Real Ramen Collagen?

Before examining Maruchan's instant packets, it's crucial to understand the source of collagen in traditional, restaurant-quality ramen. Broths like tonkotsu, a classic pork-based ramen, get their signature cloudy, creamy, and velvety texture from a lengthy simmering process. By boiling pork bones for hours or even days, the collagen and marrow are released and emulsified into the broth, creating a rich, opaque liquid. This natural process turns the collagen into gelatin, which thickens the soup and gives it a luxurious mouthfeel that is impossible to replicate with a simple powder packet.

The Science Behind Bone Broth

When animal bones and connective tissues simmer at high temperatures, the collagen protein is denatured and breaks down into gelatin. This gelatin has a unique ability to trap and suspend tiny particles of fat and marrow, which is why a homemade broth can become milky and opaque, and even form a jelly-like consistency when chilled. This is the true, natural source of collagen that many ramen enthusiasts seek. Instant ramen, conversely, takes a shortcut to achieve a similar visual effect without the nutritional depth.

Deconstructing Maruchan’s Ingredients

Reading the ingredient list on a Maruchan packet reveals a clear picture of what's inside. A typical packet consists of two main components: the pre-cooked, fried noodles and the separate seasoning packet. The noodles themselves are made primarily from enriched wheat flour, water, and vegetable oil and are preserved using TBHQ. They contain no animal products and, therefore, no collagen. The real difference lies in the seasoning packet.

Where the Flavor Comes From

According to ingredient lists, Maruchan's flavor packets use a mix of salt, monosodium glutamate (MSG), maltodextrin, hydrolyzed proteins, and various dehydrated vegetables and spices. In flavors like chicken or beef, you will find ingredients such as "powdered cooked chicken" or "beef extract," respectively. The thickening and creamy effect, which might be mistaken for collagen, actually comes from a combination of these elements, including added fats and modified starches. The mouthfeel is a culinary illusion created by processed ingredients, not by the slow breakdown of natural proteins.

Vegan and Vegetarian Options

For those following a plant-based diet, Maruchan's flavor packets must be carefully examined. While the noodles are typically free of animal products, many flavors contain animal-derived ingredients. Fortunately, some brands offer vegan-friendly alternatives. As confirmed by a Reddit discussion on vegan ramen, broths without animal bones lack natural collagen, and any attempt to replicate the gelatinous texture is often flawed. For a true vegan ramen, you must use a vegetable-based broth and add your own ingredients.

Maruchan vs. Authentic Ramen: A Comparison Table


Feature	Instant Maruchan Ramen	Authentic Tonkotsu Ramen
Source of Creaminess	Emulsified fats, starches, and additives	Natural gelatin from slow-simmered animal bones
Collagen Content	No true collagen	High concentration of natural collagen
Broth Preparation	Powdered seasoning mixed with hot water	Bones simmered for 12+ hours to extract collagen
Noodle Composition	Pre-fried, mass-produced wheat flour noodles	Fresh, high-quality wheat noodles made with kansui
Overall Flavor Depth	Artificially enhanced, uniform flavor	Rich, multi-layered flavor from natural ingredients
Nutritional Value	High sodium, processed ingredients	Rich in minerals and amino acids from bone broth

What Really Gives Maruchan its Texture?

Instead of collagen, several ingredients work together to give instant ramen its characteristic savory taste and mouthfeel. These ingredients are designed for speed and shelf stability, not for nutritional benefit or authentic flavor depth. The combination of hydrolyzed proteins, fats, and emulsifiers mimics the richness of a true bone broth, but the result is a culinary trick, not a nutritional powerhouse. For a healthier alternative, try adding your own fresh vegetables, lean protein, and a rich vegetable or homemade bone broth to a basic packet of instant noodles.

For more information on the ingredients in Maruchan products, you can visit their official product pages directly.

Conclusion: No Natural Collagen in Your Packet

Ultimately, the question of whether Maruchan ramen has collagen can be answered with a firm "no." While some flavor packets contain small amounts of animal-derived products, the gelatinous, collagen-rich consistency of a traditional bone broth is completely absent. Instant ramen is a processed, convenient, and flavorful meal, but it is not a source of the beneficial protein found in authentic, slow-simmered ramen. If you're seeking the skin, joint, and gut benefits of collagen, you'll need to look for a real bone broth or a dedicated collagen supplement, not your favorite instant noodle snack.

Frequently Asked Questions

No, Maruchan's chicken flavor ramen does not contain natural collagen. The seasoning packet contains powdered cooked chicken and fats, but the creamy texture is an artificial effect created by other additives, not slow-simmered bone broth.

Traditional bone broth, like tonkotsu, gets its richness and velvety texture from naturally extracted collagen and marrow from bones that have been simmered for many hours. Instant ramen broth is made from a powder packet using flavor enhancers, starches, and emulsified fats to mimic a rich flavor and consistency.

No, the instant noodles themselves are typically not made with collagen. They are composed primarily of enriched wheat flour, water, and vegetable oil.

The gelatinous texture is the result of natural collagen being extracted from the chicken bones during the simmering process. When the soup cools, this collagen-turned-gelatin solidifies, which is the same natural process used to make authentic ramen broths.

No, while vegan ramen broth alternatives exist, they do not contain real collagen, as it is an animal-based product. Plant-based versions often use other ingredients like miso or tahini for a creamy texture, but will not provide collagen.

To add real collagen to a ramen dish, you would need to use an authentic bone broth as your base. Alternatively, you can mix a flavorless collagen powder or supplement into your meal, but this won't replicate the texture of a traditional bone broth.

Adding fresh ingredients like vegetables, eggs, or meat can boost the nutrition and flavor of instant ramen, but it will not create a collagen-rich broth. The broth from the packet remains an artificial approximation of real bone broth.