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Most noodles are made from four basic ingredients: wheat flour, salt, water, and kansui (かん水) (from kansui (鹹水, salt water)) a type of alkaline mineral water, containing sodium carbonate and usually potassium carbonate, as well as sometimes a small amount of phosphoric acid.
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The kansui is the distinguishing ingredient in ramen noodles, and originated in Inner Mongolia, where some lakes contained large amounts of these minerals and whose water is said to be perfect for making these noodles. Making noodles with kansui lends them a yellowish hue as well as a firm texture.
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Eggs may also be substituted for kansui. Some noodles are made with neither eggs nor kansui and should only be used for yakisoba as they have a weaker structure and are more prone to soaking up moisture and becoming extremely soft when served in soup.
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Ramen comes in various shapes and lengths. It may be thick, thin, or even ribbon-like, as well as straight or wrinkled.