Oriental Ramen Seasoning Copycat
- Ready In:
- 1min
- Ingredients:
- 5
- Serves:
-
1
ingredients
- 2 tablespoons onion powder
- 2 tablespoons ground ginger
- 2 tablespoons garlic powder
- 2 tablespoons ground black pepper
- salt, to taste
directions
- Mix all together, and store in an airtight container.
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Reviews
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The seasoning was good, but I added 1/2 t of Chinese Five Spice Powder and 1/2 t of salt. It seemed more like the Ramen seasoning that way. Like another reviewer said, I used 1 t of the blend to a packet of Ramen and it was great. I did use the basic seasoning blend and made fried rice using cold steamed white rice, soy sauce. a scrambled egg and mixed frozen veggies and it ROCKED!
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Love the idea of using no MSG. But... to get the taste I was looking for, I had to add MSG. So, the first time I tried this, I crushed a chicken bouillon cube and sprinkled it in. With that added, it was a spot-on copycat. Which kind of defeats the point, I know. :) But at least I have the option of using as little as I want. Now I usually make my soup by boiling 2 1/4 cups water with 1 bouillon cube (or 1 tsp concentrated chicken stock) and one teaspoon of the seasoning. Then I add a 2 oz block of rice vermicelli noodles. When I eat it, I add extra seasoning to taste, and a few squirts of sriracha sauce.
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This was really good but beware the amount of pepper! I used only 1 Tbsp and even that was too much. By the way, did I miss something or does the recipe state anywhere how much to seasoning to use per serving? I ended up using 1 teaspoon for a standard package of ramen noodles and it came out perfect. I like shrimp ramen so I used a little clam base in the water and I added a few shakes of soy sauce. It was yummy!
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Made ramen for the kids, and tried this recipe in lieu of the seasoning packet. The recipe as stated was severely bland, so I took another reviewers advice and added in Chinese Five Spice powder and salt, and still thought it was way too bland. It's definitely lacking the same intensity of flavor that the seasoning packets have, and while this recipe may be healthier (much, much healthier), it needs to at least taste like something.
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RECIPE SUBMITTED BY
BigFatMomma
Manassas, 86
<p>I am a wife, mother and student (all at the same time, of course), and trying to get back to cooking healthy, tasty meals that are quick and affordable.</p>