For example, there are several Lipton and Knorr-brand dry instant soups, such as onion, vegetable, tomato beef and cream of spinach.

Some dry instant soups are prepared with thickening ingredients, such as pregelatinized starch, that function at a lower temperature[9] compared to others.

[3] Freeze drying is a recent dehydration breakthrough method that is restricted to high-value foods due to the high cost associated with the process.

Removing water from food prevents spoilage as it does not give an environment that favors the growth of spoilage-causing microorganisms such as bacteria, mould, and yeast.

Freeze-drying also reduces the total weight of the food, especially fruit and vegetables that are mostly water, thus making the transportation of these products more efficient.

Vegetables used in instant soup mixes often undergo freeze-drying which helps them retain their nutritional value, texture, and flavor.

[10] Although uncommon compared to most applications, sometimes a seasoning solution is sprayed directly onto ramen noodles to enhance their flavor, prior to being packaged.

[5] Essential oils derived from onion, garlic and clove are sometimes used as flavorings for instant ramen soup, and may be manufactured using expeller pressing or solvent extraction and distillation.

[5] Techniques to create flavor compounds for instant ramen soups include gas chromatography utilized with mass spectrometry and olfactometry.