Vite Ramen - Noodtrient Protein Ramen 🍜

New versions, and free shipping for a limited time on the bundles! It’s Vite’s 10th birthday today, and our most delicious ramen ever is now open for preorder! Introducing: Patch v3.2, the Umami Amp Patch, the BIGGEST flavor upgrade in TWO YEARS! Now with both v3.2 Core, and v3.2 Lower Sodium versions! Our new v3.2 Core has a meatier pork stock for the Tonkotsu, a richer chicken broth, and 67%(okay are you done doing the hand motion now), more real miso in Vegan White Miso, and amplified umami oomph on the Woodland Umami Mushroom! Sometimes, the Michelin Star cook skills we have work against us, but we’ve learned. V3.2 has less overly complex seasonings, and is more straightforwardly delicious in rich umami flavor, so there’s no longer too many cooks in the kitchen on your tastebuds! All of this was made possible by our new Umami Amp System, which will also be available for you to use on your OWN dishes as well! We also made: The Lowest Sodium Ramen in the world, gram for gram, with a rich, full-flavor broth, with only ~470mg of sodium for the ENTIRE bowl, no serving size tricks! That’s even lower than our original v1.0 recipe, but we’ve brought EVERYTHING we’ve learned about flavor since then. They’re rich, savory, and STILL have more flavor than most high sodium brands out there! It’s really gotta be tasted to be believed, if you’re concerned about your sodium! And we know everything’s been raising in price lately. But we took that into account too, and we’re proud to announce that v3.2 will be THE SAME PRICE, because we worked HARD at keeping it there! Back to to Umami: Vite Umami Amp is launching on its own, with 21.3 times the umami of MSG, gram for gram. It’s the same system going into v3.2, bottled so you can shake it onto eggs, fries, popcorn, your Naked Noods, or whatever else you want to give some extra savory deliciousness! Preorders are open now, and we ship first come, first served. Come get your place in line today! PREORDER V3.2 NOW viteramen.com/pages/vite-ram…

High quality cheese failed us on stream. Turns out trying to choose the “highest quality” ingredient doesn’t always work out. But then, our supply chain lead, Earl, suggested his dad’s recipe... which uses the divisive American cheese. There’s a lot of people who turn their nose up at American cheese, and yet it has a place in Michelin Star kitchens for that wonderful gooey consistency. The emulsifying salts, often sodium citrate-- Oh no, chemical name! Panic! Let's break it down real quick. Sodium, as in the same sodium in sodium chloride(table salt), is bound to citrate, a form of citric acid, or the acid from citrus fruits like lemons and oranges. That's all it is, but it has special qualities that help keep the fat, water, and proteins together as it melts. So instead of separating into an oily, grainy mess, you get a smooth cheese sauce that coats your noodles. But for this recipe, we added a touch of modernity to it... Hot honey. It’s really good, and really simple. Add a few drops of our caramelized garlic finishing oil if you want to take it a little further, too :^) Take a look at @YongYi_VT's recipe → viteramen.com/blogs/recipes/… And if you’re looking for more things to make, we’ve got a whole collection of recipes, from spicy garlic noodles to pad thai and bibim-guksu. Get some high protein Vite Naked Noods to go with them, so you can make all the flavor without worrying about protein or fiber!

We already made the impossible noodle with 23g of protein. So what happens if you try to cram another 10g into it? Even higher protein means even more stress on the machines, even more fine-tuning, adjustments, failures, and struggles... And yet, we make it happen anyway. Naked Noods Pro+ has 33g of plant-based protein in the noodles themselves. And they still have that springy, chewy bite, so you can toss them in chili crisp, throw them in a pot of budae jjigae, or just make whatever noodle dish you were already craving, without having to add additional protein. Or, y'know, add more protein anyway and get like 67 grams of protein or whatever. Either way, if you're looking to maximize protein and still enjoy noodles, try our Naked Noods Pro+ today! In stock and shipping now! Get your Naked Noods Pro+ → viteramen.com/products/naked…

Protein nearly blew up our noodle rollers. But we were committed to making high protein noodles with the right chew and bounce, and we weren’t going to settle for gummy and mushy, pushed out of an extruder, just for the sake of easier production. So despite everyone claiming rolling high protein noodles were impossible... We committed to doing it anyway. But… why were we so committed to rolling them? And why SEVEN sets of rollers? See, generally speaking, there's two popular ways of making long noodles like ours. The first, extrusion, makes noodles by forcing dough through holes in a metal plate. This works alright for regular noodles, but it doesn't create the protein alignment that gives us the texture we're looking for, and can end up with something that's somehow both soft AND gummy at the same time. But what if you press the dough together, and roll it thinner and thinner gradually, kinda like how you'd do with a rolling pin? The first two sets of rollers take the crumb-like, dry dough and compresses it into two separate dough sheets. They've got special grooves cut into them to help catch that dry mixture, which also helps align the protein structures. Then, those two sheets get guided into a third set of rollers, which presses them together into one thick sheet. Why not just do one sheet to begin with, though? Consistency! If just one sheet were made from the start, then the protein structures may not interlace quite in the way we want it to. By having both the grooves to guide the protein structures, and pressing two different sheets into one, we make sure that the noodles will have that chew and bounce that we're looking for. Trouble is, at this point, it’s still about an INCH thick, and we need to get that down to 1.5 millimeters, or thinning it down by 94%! If we tried to to squish it down all at once, it'd end up forcing the protein structures in all kinds of weird places, undoing the careful guidance we started with. If you've ever tried rolling out dough, and it just shrunk back together on you-- well, that's actually one of the big problems we were dealing with. Do it too fast, and it'll shrink back on you. Too slow, and it'll also bunch up. Making it go through the rollers at just the right speed, rolling it out through four more sets of rollers to thin it down little by little, while not letting it shrink back, snap, or do anything weird is a much, much harder task than it seems. But, that same stubbornness of the protein does help us out once we reach that final 1.5mm roller. See, we want wavy noodles, because wavy noodles capture sauce and soup better when you lift them. We make them wavy by pushing flaps with weights on them, after the noodles are cut. That same stubborn protein from before now helps create the waves, sort of like how crinkling a piece of paper and then trying to flatten it out again won't make it perfectly flat anymore. The same structure we’ve been working to develop now helps give the noodles their curls, too! It's a ton of work, calibrations, and skill to be able to make high protein ramen through these rollers, so much so that it was considered impossible before we made it happen ten years ago. But you get all of that work, protein, and texture with just a five minute boil, with: 23g protein 6g fiber and the freedom to put whatever sauce, broth, and toppings you want on the noodle with the chew and bounce we refused to compromise on! We're in the middle of cranking out some big batches of noodles, so Vite Naked Noods ARE considered in stock, and shipping in the next week or two. Get your place in line today! viteramen.com/products/vite-…

Only ONE slurp per trick or treater OR 1 baggie, not both!!! Happy Halloween from the Vite Ramen Team!

The hole in Melody’s knife handle was almost non-negotiable for us... almost. Because it’s just a hole, right? Drill through it and you’re done? Turns out putting a hole through was so hard(and surprisingly dangerous) that we nearly gave up on it. See, it's not as simple as just drilling the hole. Once you make the hole, there's still sharp bits around, and other material that needs to be removed, in a process called deburring. Then, in order to get the translucent effect we wanted where you can see beneath the surface, the handle material itself would need to be polished and buffed. ...But, here's the thing. The buffing wheel is the most dangerous tool in knifemaking. Even without a hole, it can potentially catch on the knife, and fling the knife back at you, which is... not ideal. Add the hole in the handle, and it gives it a much easier place to catch on to. Just clamp the knife down with a vice, right? Simple. True... but some handheld buffing wheels and such have the same kind of issue, and catching while it's going can mean breaking the handle. We've since figured out a way to get it done, but the hole nearly didn't make it to the final design because of these issues. Also, another fun thing-- In the workshop photo, Melody’s name has already been etched in, but the Damascus hasn’t gone through its blackening process yet. The final knife will be a blackened damascus, and the order of operations of etching the name in BEFORE the blackening means that it'll stand out from the rest of the blackened damascus. We also worked it out with Projekt Melody to keep preorders open! So if you thought you’d missed your chance to get a Waifu Knifu or an “I’m Not Flat” cutting board, you can still get your order in still! SHOP THE PROJEKT MELODY COLLECTION viteramen.com/collections/pr…

LAST CHANCE! Our 10th birthday free shipping offer ends tomorrow, October 27! Choose your bundle: • v3.2 Launch Bundle: 16 bowls of ramen, with all four flavors in both Core and Lower Sodium, plus 2 jars of Umami Amp. • Vite Noodles + Umami Amp + Titanium Chopsticks: 12 packs of noodles, 1 jar of Umami Amp, and a pair of our 55V Jade titanium chopsticks. Get free shipping before it ends! viteramen.com/pages/vite-ram…

A wild Vee appears! She's holding a warm cup of Moonlit Jade, with rich, creamy oolong, notes of orchid and vanilla, and a sweet, almost buttery finish. Will you accept? Get yours: viteramen.com/collections/au…

A mouthwatering burst of caramelized garlic aroma drizzled over hot rice, while skipping the hassle of peeling and roasting garlic yourself. An invigorating splash of green onion settling on a delicious bowl of noodles. A mysterious savory shoyu depth, a zesty, bright lemongrass. The secret of chefs everywhere goes beyond just flavor, emphasizing the scents and aromas swirling within their carefully crafted dishes... We've taken the experience cultivated within Michelin Star kitchens, and are bringing it to you. Drizzle a little over your eggs, give your vegetables a fragrant finish, or make yesterday’s leftovers something you’re excited to eat again. Just add a little at the end and let those aromas rise from the food you’re already making, with no prep and extra energy needed! The bottles are shelf stable, so you can keep them ready for whenever you want that extra flavor. And when executive dysfunction makes cooking feel like a whole project, having something delicious you can simply drizzle on helps. All four are in stock! We just need to get the labels on before they’re ready to ship, so get yours before they run out! GET YOUR FINISHING OILS → viteramen.com/products/vite-…

Free shipping on our v3.2 launch bundles ends Tuesday, October 27! Our biggest flavor upgrade in two years, our new Umami Amp, and a limited time 10th anniversary gift from us: Free shipping on marked bundles! If you’ve been eyeing the new stuff, get your preorder in while shipping’s still on us! viteramen.com/pages/vite-ram…

What are other ramen doing? Their "less sodium" versions somehow have MORE sodium than our CORE, full sodium versions, gram for gram. Meanwhile, our lower sodium ramen is the lowest sodium ramen in the world, gram for gram: Only ~470mg for the whole packet. Meanwhile, they split their serving size into 2 for some reason(?), while ours is a single serving, a big, delicious bowl piled with noodles, and a rich, savory broth that you can drink every drop of. And of course, with all the protein, vitamins, & fiber that we're known for. Here’s how we compare with two different competitors: Vite v3.2 Lower Sodium: Food in the packet: 129–135g Sodium in the whole packet: 470mg Competitor comparison: Food in the packet: 60g — Competitor A Sodium in the whole packet: 1,120mg — Competitor B That’s MORE THAN TWICE the food compared with Competitor A's less sodium version. And 58% LESS sodium per whole packet compared with Competitor B's Less sodium version. And gram for gram? Our Lower Sodium ramen has over 72% less sodium than Competitor B’s “less sodium” ramen. And that extra food means more noodles to slurp, more comfort to enjoy, more of that warm, happy feeling of a meal that you can look forward to without thinking you're gonna upset the doctor again. We’ve brought everything we’ve learned about flavor into these bowls, with our new Umami Amp system giving the broth even more savory deliciousness. You can get all four core flavors in Lower Sodium: Garlic Pork Tonkotsu Roasted Soy Sauce Chicken Vegan White Miso Woodland Umami Mushroom. These are being ordered FAST, so if you want to get your place in line for Batch 7, then pre-order today! PREORDER V3.2 LOWER SODIUM → viteramen.com/collections/vi…

hey so instead of this what about as delicious ramen instead

Summer campfire in a cup I was first introduced to lapsang during family dim sum and it became on of my favorite teas! This tea is bold and smokey. Not for everyone, but a gem for those who can appreciate it for its qualities! -YongYi viteramen.com/collections/au…

Going to be cancelling the 10th anniversary stream that was schedule for the 16th just way too exhausted, pushed a little too hard

Vite Ramen v3.2 Full Patch Notes V3.2 is the Umami Amp Patch, focused on flavor, as well as untangling the whole... sodium thing. This also makes it so that Vite Ramen now has the lowest sodium, full broth ramen out there with our new Lower Sodium line! It goes live on October 16 as Batch 7, and ships December to January. It's the biggest flavor update we've done in two years, and I’d say it’s 40% better(?)(its pure vibe number i’m ngl) than the current v3.1 Let’s also talk about prices, because as you might know, prices have been ROCKETING UP these past few years... BUT. When doing R&D for Vite Ramen v3.2, we also took into account all of that. I’m proud to announce that v3.2 is: - Tastier - Simpler in supply chain(fewer delays!) - The same price as before It also comes in two editions for the first time. v3.2 Core is flavormaxing without worrying about sodium. v3.2 Lower Sodium is locked at ~470mg, or 20% DV sodium, while still absolutely delicious and chock full of umami. This was made possible via our new Vite Umami Amp system, and both are available on October 16th for preorders! What's Changed? NEW: Two editions, Core and Lower Sodium - Garlic Pork Tonkotsu, Roasted Soy Sauce Chicken, Vegan White Miso and Woodland Umami Mushroom each come in both - Core is as salty as it needs to be, much like your teammates - Lower Sodium is ~470mg per bowl(ish, give or take 10mg), ~20% DV - Even LOWER than the original v1.0 Vite Ramen - Even before you count the 100mg reduction in total DV the FDA did - Which seriously what was the point in reducing DV by only 100mg - So instead of one recipe stuck in the middle, each side gets its own REMOVED: Potassium chloride - Originally added to increase perception of saltiness - Normal version is more bitter than redditors and more metallic than Worlds chat - We had a fancy version that was less salty and less bitter - Fancy version graduated - By graduated we mean-- - Instead of imitating salt we now add more umami depth instead - (you can get the same umami system with Vite Umami Amp btw) UPDATE: New Vite Umami Amp system - Like if Lucio, Miks, Sona, all worked together on umami - Cleaner, louder savory - I wrote more about this in another blog entry. UPDATE: Simpler recipes, simpler supply chain - Michelin Star cooking overcomplicated things sometimes - Too many cooks in the kitchen - Comfort food needs directness & simplicity - Actually MORE flavorful by simplifying - Less for your brain to think about - Core recipes went from 92 total seasonings & spices to 70 across all flavors - Fewer ingredients that can hold up the supply chain - Means PRICE IS THE SAME - Costs HAVE RISEN a ton - Trying to keep price the same for you through skill UPDATE: Garlic Pork Tonkotsu v3.2 - New tastier, meatier pork stock - Removed some yeast extracts in favor of Umami Amp system - Just good ‘ol straightforward even tastier tonkotsu ramen UPDATE: Roasted Soy Sauce Chicken v3.2 - Rebuilt the base to focus on chicken - Removed some soy sauce for chicken to lead the dance in your mouth - Removed some yeast extracts in favor of Umami Amp system - Richer, chicken-y-er broth - Reduced excess herb & spices down by 40% for flavor focus - 25 seasoning ingredients down to 15 UPDATE: Vegan White Miso v3.2 - 67% more real miso - Removed some yeast extracts in favor of Umami Amp system - Reduced excess seasonings - Not too much else changed because if it did the vegan white miso lovers would riot UPDATE: Woodland Umami Mushroom v3.2 - Significantly reduced excess complexity on seasoning and species - Probably the largest reduction of all flavors - Seriously had to squint with your tongue(?) to taste most of it anyway - Removed some yeast extracts in favor of Umami Amp system UPDATE: Packaging - New v3.2 packs - Core is black - Lower Sodium is white - Hard to mix them up that way - I got a whole thing about design on these somewhere later In Conclusion V3.2 is REALLY REALLY TASTY. Now that our Core flavors aren’t held back by a sodium restriction, AND we have a dedicated lower sodium line, AND we’re putting Vite Umami Amp in your hands too... Man, the future’s gonna be real exciting. Come join us to celebrate our 10th anniversary, and the launch of v3.2 on October 16th, 4PM PT, where I'll be streaming and talking about all of it and the stories behind Vite! Meanwhile, there are only TWO DAYS before Batch 6 closes, so if you wanted in this earlier batch, make your preorder now! -Tim, Founder Vite viteramen.com/collections/th…

We're a small business with 0.000001% the sales of Razer and we STILL hire artists and have a full time 3D animator on staff to do this kind of creative work there's absolutely no excuse here we got 5 other characters and more being worked on too like come on

We stole the secrets of umami from the food industry, and we’re giving them to you. Because if MSG was so good, why is there no MSG 2? Tim, founder of Vite here, and we’re giving you the same umami tech that’s going in our v3.2 Vite Ramen to amp up anything you want... And it’s a seasoning with 21.3x the umami of MSG*. How the hell did we manage that? Alright, I’m going to come clean here. The thing is, this science is already very well established, and it’s been a technique we’ve been using for years. It’s all over the food industry, but while making v3.2, I noticed something really weird. For some reason, this couldn’t be bought anywhere. The everyday person couldn’t use it. ...Why was that? First, though, we need to talk about MSG. ...I’ll try to keep it short. Try, being the operative word. MSG stands for monosodium glutamate, and it’s possibly the most misunderstood and contentious ingredient ever made. MSG is, simply, the pure, concentrated flavor of “savoriness,” also known as “umami,” the fifth taste after salty, sweet, bitter, and sour. See, there’s this prevalent, and honestly infuriating belief that goes around that “if you can’t pronounce it, you shouldn’t eat it,” and that’s even BEFORE the huge misinformation campaign around it. But first of all, it’s not that hard to pronounce, and second, we’re demonizing the more honest, straightforward version of things. MSG is the scientific name of this ingredient, and a lot of names get “scary” when you say the precise scientific name. Take something like omega 3, for instance, something most people know as “healthy” and “good for you.” What if, instead, I said, docosahexaenoic acid, or eicosapentaenoic acid? Oooo, scary. But would a rose by any other name smell as sweet? The point of this is that MSG is the exact same glutamate that gives food the rich, savory flavor that we love across food, from parmesan cheese to meat to mushrooms to tomatoes and more. It doesn’t cross the blood-brain barrier, unless you inject it directly in yourself, which, y’know, is generally something you shouldn’t be doing with ANYTHING. Oh yeah, did you know that’s actually how those “studies about MSG” came about? If you’re interested, we’ve made videos and written other blog entries about MSG before. Oh, right. I was supposed to keep this shorter... Okay, moving on, MSG is the most concentrated form of direct umami that exists... so, how did we make it 21.3x stronger? Simple. The whole is greater than the sum of the parts, as the saying goes, and in our case with umami... We can stack other ingredients on top of MSG to make it even more powerful. Exponentially so. Meet our good friends inosinate and guanylate. These are two other powerful compounds involved in savory taste, with inosinate being common in things like fish, and guanylate being common in things like mushrooms, and why combining things like fish, mushrooms, plus other umami heavy compounds make a much more delicious dish than if you just ate them separately. It’s also the basis behind dashi, a core component of Japanese cooking, which often combines: Kombu, a seaweed rich in sodium and glutamate Fish, chock full of inosinate Mushrooms, ripe with guanylate Put these together, and they amp up umami to levels far beyond what they can each do alone. In fact, science has even come up with a way to measure this, using something called the Equivalent Umami Concentration(Yamaguchi et al., 1971), which estimates how much plain MSG would be needed to produce the equivalent delicious umami on your tastebuds. And using that calculation, our blend comes out at 21.3x the umami of regular MSG. Yeah. It’s that much better. We’re dethroning the king of flavor. At these levels of concentrated, amplified flavor, there’s another effect that happens. For those who need lower sodium in their lives, this can help you reduce sodium in your diet, while keeping things delicious. While saltiness and umami are different tastes and synergistic in their own right, both help make savory foods satisfying. But umami carries a distinction in being able to replace the salty taste better than any of the other basic tastes on our tastebuds. In a study done by UC Davis in 2020, MSG alone was able to replace 31.3% to 60.9%(depending on food) of sodium from salt while still being enjoyed the same amount. Now imagine what can happen with something that’s 21.3x more potent, gram for gram. Of course, for those who don’t need to watch sodium, you can just use it to amp up your food even more, since it synergizes with salt, too. But even beyond that, we also took a look at other enjoyment enhancing spices, and blended some of those in as well, to create an even more powerful effect. We kept these spices as neutral as possible in the blend, while keeping their effects prominent. That part, though, we can’t tell you about :^) Gotta keep some things secret, ‘cuz I’m pretty sure we’ll find copycats soon, just like always. On our 10th anniversary, October 16th, we’ll be releasing this seasoning to you. We call it: Vite Umami Amp. A little shake, a lot more flavor. An all purpose seasoning built around MSG, inosinate, and guanylate, bringing that amplified umami into your own kitchen. Vegan, and doesn’t contain any of the big 9 allergens! Want to know more about how MSG, inosinate, and guanylate is made? We’ll have more of a deep dive in the page on release! Meanwhile, I’ll also be streaming on twitch.tv/timjzheng on October 16th, 4PM PT, and talking about this, v3.2, and other stories across our 10 years. Come join and say hi! P.S. Batch 6 is still open for a few more days, so if you want in Batch 6 delivery, get your preorders in now before it closes! viteramen.com/collections/th…