Basic Ramen Broth 1 Recipes

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

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

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

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

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

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

Make some instant ramen. Slide an egg into the hot broth, then some butter. Crown the steaming noodles with slices of American cheese. Scatter a bunch of toasted sesame seeds and chopped scallions across the top, if you want to. Hardly a recipe! But for the chef Roy Choi, who gave it to The Times in 2014, doctored instant ramen is a taste of Korean-American straight-from-the-bag soul food. The butter, egg and cheese help coat the ramen noodles and deepen their flavor. "It's our snack, it's our peanut butter and jelly sandwich, it's our bowl of cereal," Mr. Choi said. "It's something that has been a part of my life forever."

Provided by Jeff Gordinier

Categories     dinner, for one, lunch, soups and stews

Time 10m

Yield 1 serving

Number Of Ingredients 6

• Ingredients

Nutrition Facts : @context http, Calories 605, UnsaturatedFat 14 grams, Carbohydrate 55 grams, Fat 32 grams, Fiber 3 grams, Protein 23 grams, SaturatedFat 16 grams, Sodium 2054 milligrams, Sugar 2 grams, TransFat 0 grams