Basics To Making Ramen From Scratch (Vegan)

a a vegan ramen pinterest

I remember years ago being curious on how to make homemade ramen seasoning packets from scratch. I’m not 100% sure if I ended up making any or not but ladies and gentleman I have think I’ve cracked the code. I’m being a bit dramatic because it’s actually stupid easy and kinda obvious.

There’s endless amount of flavor choices you can make but here’s some ramen fundamentals to think about when in the kitchen.

  • SALT – Store bought ramen can have 1,600 mg of sodium if not more. You really need to go hard on the salt if you’re trying to create a familiar ramen experience. 1,600 mg is 3/4 teaspoon.
  • MSG – Not only is store bought ramen super salty but once you add a flavor enhancer like MSG it takes everything to the max. You can buy MSG but I assume you want to make your own in order to simplify the ingredients and not enjoy MSG. By leaving out MSG you’ll likely need WAY MORE salt and/or spices. When I say go hard on the spices I’m not kidding. In the video I went light on the spices and my ramen was a bit bland.
  • Sugar – Ramen packets after the first ingredient (salt) then second ingredient is sugar. DO IT. Add a little sugar to your ramen broth.
  • NOODLES – Use any noodles you want. I think noodles from the Asian store that come salted are a good idea but any pasta will get the job done. I had a rare impulse buy about a year ago where I bought a case of Chinese noodles for the sole purpose of making homemade ramen. Yes I over paid for my Chinese noodles. Next time I’ll used Aldi pasta. (Chinese noodles cook in just 3 minutes!)
  • SPICES- Just my personal opinion but I think mountains of dried onion + dried chive are the secret ingredients. I’ll do a sprinkle of garlic, a sprinkle of korean chili flakes (not the spicy flakes you put on pizza) but dried onion is my major spice of choice for ramen.
  • BROTH – If you only take away one thing from this whole post it’s this: TASTE YOUR BROTH! If the broth is bland your ramen will NOT magically get better once it’s done cooking. If your broth is bland go to flavor-town. Double up on the spices, salt, and any pastes you’re using for flavor. (Broth usually contains sugar which goes to show how much it adds to the flavor)
  • LOW SODIUM – If you want to use less salt then go FULL FORCE with the herbs and use low sodium soy sauce or low sodium broths.
  • BOUILLON / KOREAN PASTE – This combo of bouillon and korean paste is what I think tastes insane and is unstoppable. But either option on their own will enhance your ramen a 100X. Often there’s flavor enhancers in bouillon, paste & broths even when it’s not “MSG” per se. So I think at the very least usually use a broth of some sort. My favorite is Better Than Bouillon Vegan Chicken flavor for ramen. I was surprised how much better the vegan chicken flavor was for ramen than the vegetable flavor but any bouillon will do. (These contain sugar which also goes to show how much it adds to the flavor)
  • OIL – I don’t usually add oil to my ramen but if you look at store bought ramen there’s about 14 g of fat in there. So even adding a drop of oil might do volumes for your final product.
  • VEGGIES – always good to add some veggies to noodle for texture, fiber and flavor if you’ve got a little extra time to cook. I use microwave freezer bags which only take 5 minutes and there’s no clean up!

Side note: as the pictures and video shows I don’t eat my ramen with broth. I love using a lot less water then letting the noodles absorb all the broth and flavor. My guess is I’m a freak of nature and you want broth. Just use more water than what I used in the video. More water means you’re diluting your flavors so (again) taste your broth and add more spices and salt to bring it to flavor-town.

3 Vegan Ramen Recipes - Seasoning From Scratch // Homemade // Healthy, Easy, Simple - 5 Minute Meals - Pasta (Korean, Curry, Spices) - Rich Bitch Cooking Blog

Curry Ramen
I really like this! If you have a curry blend in your pantry then you’re good to go. I haven’t made this using broth or bouillon but I’d like to try that at some point.

3 Vegan Ramen Recipes - Seasoning From Scratch // Homemade // Healthy, Easy, Simple - 5 Minute Meals - Pasta (Korean, Curry, Spices) - Rich Bitch Cooking Blog

4 oz pasta, 1 TB curry (more or less to taste!), salt, water
– Cook everything together. Taste broth and add more salt or spices as needed. ENJOY

3 Vegan Ramen Recipes - Seasoning From Scratch // Homemade // Healthy, Easy, Simple - 5 Minute Meals - Pasta (Korean, Curry, Spices) Low Sodium - Rich Bitch Cooking Blog

Simple Vegan Ramen – Low Sodium Option
Let’s say you have nothing fancy. No bouillon, no pastes, no broths. You have pasta & spices and a little salt & sugar. This can be really good. I used Korean pepper flakes (not spicy chili flakes) when making simple ramen but I don’t expect most people to have that. You can totally skip the pepper flakes. I ran out of onion powder in the video but I think a mountain of onion powder and chives is the key here.

3 Vegan Ramen Recipes - Seasoning From Scratch // Homemade // Healthy, Easy, Simple - 5 Minute Meals - Pasta (Korean, Curry, Spices) - Rich Bitch Cooking Blog

4 oz pasta, sprinkle salt & sugar to taste +  tons spices (I used korean pepper flakes, onion + garlic powder, chives) + dash of soy sauce (bouillon would be really good!)

– Cook everything together. Taste broth and add more salt or spices as needed. ENJOY

3 Vegan Ramen Recipes - Seasoning From Scratch // Homemade // Healthy, Easy, Simple - 5 Minute Meals - Pasta (Korean, Curry, Spices) - Rich Bitch Cooking Blog

Korean Paste Ramen
One day I randomly made myself a cup of broth just to sip on. I never do that but we had just discovered the magic of Korean pepper paste and I just wanted to drink the stuff. I heated up some water and mixed paste & better than bouillon (vegan chicken flavor) into the water. I was like “DUDE THIS IS RAMEN BROTH OF MY DREAMS!” and impulsively went to amazon and overpaid for a bunch of chinese noodles to fulfill this dream. I think dried chives takes it up a notch 🙂

3 Vegan Ramen Recipes - Seasoning From Scratch // Homemade // Healthy, Easy, Simple - 5 Minute Meals - Pasta (Korean, Curry, Spices) - Rich Bitch Cooking Blog

4 oz pasta, 1 TB paste + 2 ts better than bouillon, water, dried chives
(might more paste + bouillon!)

– Cook everything together. If broth is bland double up on the paste & broth! ENJOY

 

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12 comments

  1. You’re the ramen noodle boss 😎 You ever tried noodles with Valentina hot sauce, lime/lemon juice and the broth powder? That’s how Mexicans love to eat cup o noodles or Marucha as we call them. I have no idea why the n gets dropped from Maruchan 😂

    • here’s what i do. I use a pot that is just a little wider than the brick of noodles. I’ll put enough water to cover 1/4 to 1/3 of the brick. But I don’t add the noodles in til the water is boiling. I just eye ball it.

      Since I like my ramen NOT brothy I try to start with less water then just add more if all the water is absorbed & evaporated before I think the noodles look plump enough.

      The amount of times I’ve poured too much water in the pot and had to make my noodles soggy while letting all the extra water evaporate is a lot. So i’m trying to just start with less water.

      Since most people want broth just add as much water as you want to enjoy. My guess is at enough water to cover either 3/4th of a brick of noodles or fully cover the brick of noodles.

      The noodles I used in the video cook in 3 minutes. I often keep mine cooking until they look super absorbed with flavor & there’s very little excess broth left in the pot. That could be 3-5 minutes. Maybe more if I add too much water. but I try not to over cook them to the point of being soggy.

      You’ll want to cook your noodles at least to the recommended time on the side of your pasta box.

  2. One thing that I find super useful in amping up the flavour is sesame oil. a few drops of it and the flavour of the broth transforms itself.

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