Recipe by Pierre Dance
Ramen noodles are great! They taste good, are quick to fix, inexpensive, nutritious, filling, and go well with almost any other food. The only thing wrong with them is the 'flavor pack'. Each package of Ramen is two servings so each of the two servings contains 800 mg of sodium. That's 33% of what even optimists say is allowable. Enter one of my heros, Ron Konzak ('The Book of Ramen', where I shamelessy stole this recipe.) Give this broth mix a try, you'll never use another 'flavor pack'. If you're like Me you will feel a bit guilty about dumping the unused 'flavor packs' in the landfill but it's better than eating the stuff.
Top Review by MechanicalJen
Those flavor packs are hideous. It never occured to me to "not" use it, however. I didn't use/have any miso or black bean paste. But I used this mix, adding some frozen shrimp and peas. Everyone in the office kept asking what I was eating - because it smelled so delish. Thanks for rescuing ramen for me!
- 1 teaspoon bouillon, I use Maggi seasoning
- 1 tablespoon soy sauce
- 1⁄4 teaspoon garlic powder
- 1⁄2 teaspoon onion powder
- fresh ground black pepper, to taste
- miso, type and amount, if any are (optional)
- 1 teaspoon black bean paste, Korean (optional)
Directions See How It's Made
- Mix the first 4 ingredients well.
- Add to the noodles at the time the 'flavor pack' is called for.
- If you're using Miso, DO NOT boil it! add it just before serving. Mix well. Boiling Miso kills it's vital nutrients.
- If you're using Korean Black Bean Paste, add at the same time as the broth mix.Mix well.