- 1 tablespoon garlic powder.
- 1 tablespoon onion powder.
- 1 1/2 tablespoons onion flakes.
- 1 tablespoon dried parsley.
- 1 tablespoon dried green onions.
- 1 tablespoon coconut sugar (use regular if you don’t have this)
- 1 teaspoon ground ginger (use 1 1/2 teaspoons if you want it spicier)
I might sound strange saying this, but I adore the flavor of instant ramen. The excessively salty seasoning packets are my favorite kind. I adore the thick, slightly undercooked wheat noodles because they have the perfect amount of bite. Everything about instant ramen is great, but I don’t like how unhealthy it is.
I experimented with several recipes and was pleasantly surprised by how few ingredients it took to make a broth that tastes like ramen and is bursting with flavor. With just garlic and onion powder, you’re nearly halfway there. Instead of using MSG, I substituted wakame seaweed and shiitake mushrooms for the umami flavor. I chose powdered miso as my base because it provided a nice, savory, and meaty backdrop without the need to add a lot of salt or meat. However, if you don’t have powdered miso, you could easily choose other seasoning blends. I also tested with bases like bouillon cubes and artificial “meat flavorings,” and all of them were delicious. I chose miso powder because it provided amazing flavor with plenty of health benefits. The only thing you might need to change with the miso is how salty you like your ramen to be, which I do. Instead of using bouillon cubes, which already have plenty of salt, you might want to add a little bit more salt.
I wasn’t one of those college students who subsisted on ramen during that time. I was a bit more gourmet back then because I still loved to cook. After graduation, I didn’t experience what incredible packaged ramen could taste like until I moved to Asia. I had no idea that all ramen broths didn’t have to taste like bouillon cubes. It wasn’t necessary for ramen noodles to be so thin that they would already taste overcooked when boiling water was added to them.
Ramen has undoubtedly improved, but even when it’s at its best, it still contains artificial ingredients and MSG. I pondered whether there was a way for me to make my own ramen packets so that I could customize the ingredients and at least know what went into the broths.
How to make Easy Vegan Ramen:
Frequently Asked Questions:
FAQ
How do vegetarians spice up ramen noodles?
- fresh cilantro.
- sliced green onion (scallions)
- toasted sesame seeds.
- chili garlic sauce.
- thinly sliced carrots.
- edamame (cooked + shelled)
- baby bok choy.
- pan-fried or oven-fried tofu.
What to replace ramen seasoning with?
Stock up on no-sodium seasonings: To add a kick of sodium-free flavor to your ramen, rely on fresh or dried herbs and seasonings like coriander, ginger, garlic powder, onion powder, and black pepper. Spice it up: Don’t forget the spices in addition to the seasonings and herbs.
Is ramen vegetarian without the packet?
The only ingredients in ramen noodles are wheat flour and oil, with the occasional addition of flavorings like salt or extra fillers like potato starch. All of these ingredients are vegetarian or even vegan.
What can I add to ramen noodles for flavor?
- Miso paste.
- Chili bean sauce.
- Thai curry paste.
- Japanese curry powder.
- Fish sauce.
- Harissa.
- Vinegar.
- Ponzu.
