Pierre Dance's Note:
I'm a great fan of Ramen and not just for a quick lunch either. I make it into soups, stews, casseroles and a dozen other groups of dishes. As a side dish to a stir fry it's hard to beat. The bad part of Ramen is the 'flavor pack'. They're 92% to 96% sodium, depending on the particular 'flavor'. Here is yet another alternative that's a lot lower in sodium and much better tasting. It's from 'The Book of Ramen' by Ron Konzak. (Does giving the author a plug make the recipe any less stolen?)
My Private Note
Units: US | Metric
- 1Powder the Shittake mushroon in a blender.
- 2Mix well the first 6 ingredients.
- 3Put the broth mix and 1 piece of Kombu (dried kelp) into the recipe when the 'flavor pack' is called for.(I couldn't get the automatic computer editor at Recipezaar to accept the word, Kombu, in the ingredients column.).
- 4Vital, remove the Kombu as soon as the broth starts to boil or it will get strong and bitter.
- 5If you're using Miso, add it just before serving. Mix well.
- 6DO NOT boil Miso, that kills it's vital enzymes.
- 7If you're using Korean Black Bean Paste, add it with the broth mix. Mix well.
Browse Our Top Cooking Mixes Recipes
You Might Also Like...View All Cooking Mixes Recipes
Nutritional Facts for Basic Ramen Broth # 2
Serving Size: 1 (21 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 13.3
- Calories from Fat 0
- Total Fat 0.0 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 504.5 mg
- Total Carbohydrate 2.1 g
- Dietary Fiber 0.5 g
- Sugars 0.4 g
- Protein 1.3 g