Basicramenbroth1 Recipes

BASIC RAMEN BROTH # 1

Basic Ramen Broth # 1 image

Ramen noodles are great! They taste good, are quick to fix, inexpensive, nutritious, filling, and go well with almost any other food. The only thing wrong with them is the 'flavor pack'. Each package of Ramen is two servings so each of the two servings contains 800 mg of sodium. That's 33% of what even optimists say is allowable. Enter one of my heros, Ron Konzak ('The Book of Ramen', where I shamelessy stole this recipe.) Give this broth mix a try, you'll never use another 'flavor pack'. If you're like Me you will feel a bit guilty about dumping the unused 'flavor packs' in the landfill but it's better than eating the stuff.

Provided by Pierre Dance

Categories Low Cholesterol

Time 8m

Yield 2 serving(s)

Number Of Ingredients 7

Ingredients

1 teaspoon bouillon, I use Maggi seasoning
1 tablespoon soy sauce
1/4 teaspoon garlic powder
1/2 teaspoon onion powder
fresh ground black pepper, to taste
miso, type and amount, if any are (optional)
1 teaspoon black bean paste, Korean (optional)

Steps:

Mix the first 4 ingredients well.
Add to the noodles at the time the 'flavor pack' is called for.
If you're using Miso, DO NOT boil it! add it just before serving. Mix well. Boiling Miso kills it's vital nutrients.
If you're using Korean Black Bean Paste, add at the same time as the broth mix.Mix well.

Nutrition Facts : Calories 8.8, Sodium 516.8, Carbohydrate 1.3, Fiber 0.1, Sugar 0.5, Protein 1.1

HOW TO MAKE RAMEN BROTH

How to Make Ramen Broth image

Easy to make ramen broth from canned ingredients. Change this recipe up as you want to, add, subtract, multiply. Use fresh ingredients and homemade veggie broth for a higher quality broth.

Provided by cmscherer

Time 1h15m

Yield 4

Number Of Ingredients 6

Ingredients

1 tablespoon olive oil
1 (8 ounce) jar mushroom stems and pieces, drained
1 medium onion, coarsely chopped
6 cups vegetable broth
1 tablespoon soy sauce
1 tablespoon oyster sauce

Steps:

Heat olive oil in a large pot over medium-high heat. Add mushrooms and onion. Cook until onions are transparent, about 5 minutes. Add vegetable broth, soy sauce, and oyster sauce and bring to a simmer.
Reduce heat to low and cover. Let cook for 1 to 3 hours. The longer it cooks, the more flavorful it becomes.

Nutrition Facts : Calories 102.6 calories, Carbohydrate 13.4 g, Fat 4.3 g, Fiber 3.4 g, Protein 3.1 g, SaturatedFat 0.5 g, Sodium 1185 mg, Sugar 6.8 g

BASIC RAMEN BROTH # 2

Basic Ramen Broth # 2 image

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?)

Provided by Pierre Dance

Categories Low Cholesterol

Time 8m

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

1 large shiitake mushroom, dried
1 tablespoon soy sauce
1/4 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon ground ginger
fresh ground black pepper, to taste
miso, type and amount, if any are (optional)
1 teaspoon black bean paste, Korean (optional)

Steps:

Powder the Shittake mushroon in a blender.
Mix well the first 6 ingredients.
Put 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.).
Vital, remove the Kombu as soon as the broth starts to boil or it will get strong and bitter.
If you're using Miso, add it just before serving. Mix well.
DO NOT boil Miso, that kills it's vital enzymes.
If you're using Korean Black Bean Paste, add it with the broth mix. Mix well.

Nutrition Facts : Calories 13.4, Fat 0.1, Sodium 504.5, Carbohydrate 2.2, Fiber 0.5, Sugar 0.5, Protein 1.4

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