Ramen seasoning packets are loaded with overwhelming unhealthy amounts of MSG and sodium as well as artificial ingredients! Plus, they contain wheat and other glutens, and animal based products are used even in the vegetable flavoring packets — which can be concerning for those who have gluten intolerances or who are vegan.
Most bullion cubes and powders are just as unhealthy as the seasoning packets. Use actual real broth instead!
Tam’s Homemade Ramen Noodle Seasoning Blend
2 Tbsp ginger
1 Tbsp thyme
3 Tbsp onion powder
2 Tbsp garlic powder
1 Tbsp dried onion flakes
1/2 tsp black pepper
1/4 tsp crushed red pepper flakes
1 Tbsp curry powder
1/2 tsp chili powder
Pulse in food processor or coffee grinder to fine powdered consistency. Store in airtight container at room temperature.
For four servings, add the quantity desired into:
4 to 6 cups of actual broth (flavor of choice) with 1/4 cup low sodium soy sauce. Low sodium or no sodium broth recommended then you can add salt controlling the quantity being mindful of the sodium already in the soy or other sauces added.
If desired, add Sriracha or Tiger sauce to taste.
If desired, add 1 teaspoon sugar, brown sugar, or sucralose.
If desired, add 1 to 2 Tablespoons sesame, coconut, or olive oil.
Add prepared tofu, meat, or poultry if desired. (See how to prepare below)
Bring to a boil, reduce heat and simmer choice of veggies until tender (but not soggy). Be sure to add veggies that take longer first and allow to simmer until begin to soften before adding those that need less time.
Add 3 to 4 packages/servings of Ramen noodles (NO flavor packets!) and cook until tender.
To prepare tofu, meat, or poultry for use in Ramen Noodles (or Stir Fry dishes):
Heat 3 Tbsp choice of olive, sesame, or coconut oil.
Stir in the following seasonings and heat a few seconds first to release flavors:
1 Tbsp onion powder,
2 tsp garlic powder,
¼ tsp ground black pepper,
2 tsp curry,
4 Tbsp ginger,
then once a sort of paste is formed with oil and seasonings, pour in 1/4 cup low sodium soy sauce.
Heat it through and stir in 2 to 3 Tbsp brown sugar.
Stir in chopped green onions (3 Tbsp up to 1/4 cup) to taste.
Sauté diced or sliced tofu, beef, pork, or chicken until coated or glazed, seared, and done.
(In the case of stir fry, just until outside is seared then proceed with stir fry recipe).
Add along with any remaining sauce to noodles as indicated above.
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