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Old 11-23-2008, 10:08 AM   #1
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ramen noodle seasoning

if i use those yam noodle things... is there anyway to mock the ramen noodle flavor packet?? does anyone know what i would use?
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Old 11-23-2008, 10:13 AM   #2
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Why don't you just wait for a good sale on ramen noodles ....buy a bunch of them, toss the noodles and use the seasoning packages. Sometimes you can find these noodles on sale for as little as 10 for $1.
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Old 11-23-2008, 10:16 AM   #3
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yea but isnt it full of potato starch and sugar and a bunch of "crap"???
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Old 11-23-2008, 10:21 AM   #4
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I have no idea - do you?
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Old 11-23-2008, 10:26 AM   #5
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I found this on the web--

I just looooove the flavor of the Oriental flavor ramen, but don't want the MSG or high salt. Here is a copycat that tastes just like it, without the sodium. I use it in everything now, and add salt to taste.


2 tablespoons onion powder
2 tablespoons ground ginger
2 tablespoons garlic powder
2 tablespoons ground black pepper
salt, to taste

Mix all together, and store in an airtight container.
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Old 11-23-2008, 10:28 AM   #6
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thanks! would it be the same for the chicken flavor one?
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Old 11-23-2008, 11:43 AM   #7
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I have actually used the Ramen flavor packets with shirataki noodles to great effect. It's one of my favorite ways to eat them, but I hate the waste involved in throwing away the noodles, so if this copycat is any good, I can't wait to try it.
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Old 11-23-2008, 12:26 PM   #8
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Quote:
Originally Posted by malibu2008 View Post
thanks! would it be the same for the chicken flavor one?
You could probably add some chicken flavor instant bouillon granules to the mix. I'm not sure I'd add a whole 2 T of it, though. You'd probably have to experiment, so your mix doesn't turn out too salty.
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Old 11-23-2008, 12:56 PM   #9
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The problem with using bouillon granules is that they are not much better than the ramen seasoning. They're both full of sugar and starch.
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Old 11-23-2008, 01:07 PM   #10
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The problem with using bouillon granules is that they are not much better than the ramen seasoning. They're both full of sugar and starch.
I checked the label on mine, and you're certainly correct! (As if I had any doubt about that! )

Perhaps cooking the noodles in chicken broth might work?

Last edited by Kisal; 11-23-2008 at 01:10 PM..
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Old 11-23-2008, 01:34 PM   #11
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..or adding a touch of poultry seasoning to the mix. Or even perhaps adding some poultry seasoning to the water you cook the noodles in.
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Old 11-23-2008, 03:54 PM   #12
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Maruchan Chicken Ramen Seasoning:

Soup Base Ingredients: Salt, Monosodium Glutamate, Hydrolyzed Corn and Soy Protein, Lactose, Sugar, Dehydrated Vegetables (Onion, Garlic), Spices, Powdered Cooked Chicken, Cabbage Extract, Turmeric, Disodium Inosinate, Disodium Guanylate.

Hydrolyzed Corn and Soy Protein is just another name for MSG, so ramen seasoning is:

predominantly salt and MSG
tiny bit of sugar (probably around 1 gram per packet)
microscopic amount of everything else.

Basically, it's an MSG delivery system. Without it, it's not really ramen seasoning.

If you want something that tastes as close as possible to the original (without the sugar), I'd start off with something like this:

1 t. salt
1/2 t. msg
1/4 t. granular splenda
1/8 t. onion powder
1/16 t. garlic powder
1/16 t. ground freeze dried chives
1/16 t. white pepper
scant 1/32 t. turmeric
Chicken broth (opt.)
Chicken fat (opt.)
Shredded cabbage (opt.)

and tweak it from there. That's probably pretty close to a packet's worth (it might be a good idea to compared the volume of the two visually just to make sure). The dried chicken component could probably be forgone, but if you have some chicken broth, that would be good and/or a little bit of chicken fat (no more than about 1/2 t.). If the chicken broth has salt, you might want to omit some of the salt. Remember that chicken has naturally occurring msg (even if it isn't in the ingredients), so you might want to scale back on the msg, depending on how much broth you use. A large amount of broth and/or homemade stock gets into a 'better-than-ramen-seasoning' scenario. If you want what you're used to, I'd keep the broth to a minimum.

That's the first batch I would mix up. From there, I would probably tweak the overall amount of salt first (you may need more), then probably the splenda (it may be too much). For the 'cabbage extract' ingredient, you could also try boiling a little shredded cabbage (maybe a T.) in the liquid for a bit and straining it out- it's probably more trouble than it's worth, though.

The chives and white pepper are best guesses. I'm pretty certain about the chives, the white pepper slightly less. Neither can hurt. Chinese food uses a lot of white pepper, but ramen is Japanese so I'm a little uncertain. I do know that ramen doesn't have black specs, so there is no black pepper.
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Old 11-23-2008, 11:07 PM   #13
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Scott, I'm sure by now people have told you that you're a genius, but I suppose you can't really hear it too often!
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Old 11-23-2008, 11:18 PM   #14
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Quote:
Originally Posted by malibu2008 View Post
if i use those yam noodle things... is there anyway to mock the ramen noodle flavor packet?? does anyone know what i would use?
Hi malibu...
Sure, lots of salt, sugar, paprika, onion and garlic powder, chicken or beef stock and a pinch of about any 'exotic' spice from your cupboard.

I'm not that fond of the spice packets, or ramen noodles. Just read the ingredient list and duplicate it.
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Old 11-23-2008, 11:38 PM   #15
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Minor's bases avg 1g carb per teaspoon which makes 8oz of broth, I use Minor's for everything from shirataki noodles to gravy. Note that I'm talking about the stuff in the plastic tubs not the jars of dried meat flavor salt
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