Healthier Ramen

Submitted by Northwest Lynnie

"My 80 year old mother loved instant ramen for their taste, price, and convenience. But when her health deteriorated, I researched ways to reduce sodium and cholesterol in the foods she enjoyed. I was shocked to find that the first 2 ingredients in the seasoning packet of chicken-flavored instant ramen were salt and MSG, and that sodium listed in nutrition facts was for only half of the package. So instead of 800 mg. of sodium, the package actually contained 1,600 mg.! MSG research on the National Library of Medicine database indicated MSG links to human diabetes, and there were dozens of MSG links to animal obesity and destruction of brain cells as well. The following recipe has no MSG in it and contains about 2/3 LESS sodium than commercial ramen packages. While the flavor enhancer, MSG, and the large amounts of sodium are what make the packages of noodles taste so good, this version is a decent substitute that you won't be afraid to eat or serve people you care about. COOK's NOTE: Because 1 tsp. of instant chicken bouillon granules contains 790 mg. of sodium, the nutrition facts listed on this recipe should read at least 395 mg. per serving."

 

• Ready In: 15mins
• Ingredients: 12
• Serves: 2

ingredients

• SEASONING PACKET

• 1 teaspoon instant chicken bouillon granules
• 1⁄2 teaspoon garlic powder
• 1⁄2 teaspoon onion powder
• 1⁄4 teaspoon Chinese five spice powder
• 1⁄4 teaspoon ground cumin
• 1⁄4 teaspoon ground coriander
• 1⁄4 teaspoon ground cardamom
• 1⁄8 teaspoon ground turmeric
• 1 pinch sugar
• 1 pinch celery seed

• NOODLES

• 2 ounces dried vermicelli (1/8 of a 16 oz. package)
• 2 cups water

directions

1. Cook vermicelli in a pot of boiling, lightly salted water for about 9-10 minutes.
2. While pasta is cooking, mix the seasonings together.
3. Bring 2 cups water to a boil and mix in the seasonings, stirring until seasonings are dissolved.
4. Drain pasta and add to seasoned water.
5. Note: Turmeric gives the broth its yellow color and has powerful anti-inflammatory and antioxidant properties. It is used in curry seasoning mixtures and has little taste unless used in large quantities. It is recommended that we eat turmeric in small quantities.

Reviews

[Goody2shz]

I haven't actually made anything with it yet but the seasoning mix is absolutely delicious as is. I think it would be great on stir-fry veggies too. I have to stick to a low sodium diet so I substituted a few loso ingredients (Herb Ox no added salt bouillon, et al) but otherwise stuck closely to the recipe. I ground my own cardamon and the smell was amazing! I also added a few shakes of dried parsley flakes as I always see little green specks in the ramen I've eaten in the past. Can't wait to try it tonight!

 

[brown678]

I made this recipe today and loved it. My 16 year old loved it more than the original ramen noodles. Thank you!

 

[dogsandwoods]

Eliminating the chicken boullion, I mixed the remaining spices with olive oil. I heated leftover (home made) noodles in boiling water. Strained the noodles and thoroughly mixed them with the spiced olive oil; DH and I loved it! Thank you for a great spice combination!

 

[yogiclarebear]

YES! I did add salt and skipped the cardamom. Loved the 5 spice powder! I used shiritaki tofu noodles as well.

 

[SkinniFries]

I really liked this, I enjoyed the "flavor packet" much more than the one that comes in regular ramen. I used rice noodles instead of vermicelli I might also try it with soba or udon. I also added some veggies and an egg white because that's always what I do with regular ramen. I made a larger amount of the spice mixture to have on hand so I'll be making it often.