"It's All Done with Ramen Soup Powder"...The Secret Behind the Flavor Compression of the 'Magic Powder' [Delicious Stories]

When moisture is removed in a vacuum...
Even broth becomes granules
From serum to semiconductors...
Vacuum drying at the core of modern civilization

Editor's NoteThe first snacks are believed to have been discovered in the ancient Mesopotamian civilization. In other words, snacks have been present at every moment in human history. From biscuits and chocolate to ice cream, we bring you delicious stories behind the snacks we have loved.

Entertainer Jaesuk Yoo mentioned 'ramyeon soup base' on the broadcast. Screenshot from SBS Running Man.

Ramen soup powder is a seasoning that can create a rich broth flavor with just a single handful. It is sold not only for regular ramen but also in large-scale packages for restaurants. Even beginners can easily use it to enhance the taste of dishes, which is why it is often called "magic powder." Although it is a common ingredient that can be found anywhere, in fact, the technology behind making this soup base is at the core of modern civilization.

Entertainer Jaeseok Yoo, who referred to 'ramyeon soup base' as magic powder. Screenshot from the SBS show Family Outing.

When moisture is removed in a vacuum...even broth becomes granules

Powdered ramen soup base. Screenshot from the official website

Ramen soup base is completed through a process called "vacuum drying." Vacuum drying is a process in which food ingredients are sealed inside a vacuum chamber, and moisture is rapidly removed at either high or low temperatures to dry them.

The broth concentrate, which serves as the base for ramen powder, is not much different from what is made in a typical home kitchen. The base flavor is determined by first choosing a meat such as beef or chicken, making a rich broth, and then adding various vegetables and seasonings to complete it. Afterward, the broth is placed in a vacuum chamber and dried, resulting in a solid form with all the water completely removed.

Nongshim makes the powder by boiling broth in a cauldron and then subjecting it to high-temperature vacuum drying. Screenshot from Nongshim website

When food is dried using ordinary methods, its original form can be slightly altered. This is because the molecular structure of the moisture inside the food changes, which also affects the properties of the food itself. However, when food is rapidly dried in a vacuum, the moisture evaporates quickly. As a result, the molecular structure of the food is preserved, and there is almost no change in taste or texture.

Therefore, ramen soup base solidified by vacuum drying is essentially "broth with only the moisture removed." When this type of soup base meets hot water, the lost moisture is restored, and it returns to its original broth form. Today, vacuum drying is used not only for ramen but also for a wide range of processed foods such as ready-to-eat meals and fruit and vegetable chips.

From serum to semiconductors...Vacuum drying at the core of modern civilization

Blood stored at the Seoul Eastern Blood Center. Vacuum drying technology has extended the blood preservation period. Photo by Mun Honam munonam@

Vacuum drying is not a technology useful only in the food industry. The first field where vacuum drying was applied on a large scale was the medical industry. In December 1933, the University of Pennsylvania School of Medicine in the United States created the world's first "dried serum" by vacuum drying human blood. Because blood spoils easily and cannot be preserved for long, many more patients have been able to receive safe transfusions since the development of serum preservation technology. When World War II broke out in 1939, dried serum was loaded onto Allied transport ships and played a crucial role in saving soldiers in Europe and the Pacific.

Vacuum drying is also a core technology in semiconductor manufacturing. In 1919, when the ready-to-eat and frozen food industries were beginning to emerge, a British company called Edward developed the "vacuum pump," a key component of vacuum drying equipment. A vacuum pump is a mechanical device that removes substances from a sealed space to create a vacuum.

Semiconductor process pump from Edward, a vacuum pump manufacturer. Screenshot from Edward's website

After World War II, Edward grew by supplying vacuum pumps to frozen food and ready-to-eat meal production lines. Now, the company specializes in vacuum pumps for semiconductor manufacturing. These vacuum pumps are essential equipment for the "deposition" process in semiconductor production, where a thin film is formed on a semiconductor wafer. Because deposition is an ultra-fine process that requires the formation of thin films at the molecular level, it can only be performed in a vacuum. Edward has production facilities in several countries, including its headquarters in the United Kingdom, as well as China, Taiwan, and the United States. In Korea, the Edward Korea factory is located in Cheonan, South Chungcheong Province.