Gluten Free Ramen Seasoning Blend (Print)
Aromatic spice blend delivering classic ramen broth taste without gluten. Ideal for homemade noodles and soups.
# Ingredient list:
→ Spices & Seasonings
01 - 2 tablespoons gluten-free soy sauce powder (or coconut aminos powder for soy-free alternative)
02 - 1 tablespoon garlic powder
03 - 2 teaspoons onion powder
04 - 1 tablespoon dried shiitake mushroom powder
05 - 1 tablespoon nutritional yeast
06 - 2 teaspoons ground ginger
07 - 2 teaspoons sea salt, or to taste
08 - 1 teaspoon sugar (optional, for balance)
09 - 1/2 teaspoon ground white pepper
10 - 1/2 teaspoon ground black pepper
11 - 1/4 teaspoon ground turmeric (optional, for color)
12 - 1/2 sheet nori, finely crumbled (optional, for umami depth)
# Directions:
01 - In a small mixing bowl, add the gluten-free soy sauce powder, garlic powder, onion powder, dried shiitake mushroom powder, nutritional yeast, ground ginger, sea salt, sugar (if using), ground white pepper, ground black pepper, turmeric (if using), and crumbled nori (if using).
02 - Stir all the ingredients together thoroughly until the mixture is uniform and no clumps remain. Break apart any lumps in the soy sauce powder or mushroom powder with the back of a spoon.
03 - Transfer the finished seasoning to an airtight jar or container. Seal tightly and store in a cool, dry place away from direct sunlight. The blend will keep for up to 3 months.
04 - To prepare instant ramen broth, stir 1 to 1½ teaspoons of the seasoning into 1 cup (8 fl oz) of hot water and adjust to taste. This blend also works well as a dry rub for stir-fries, a flavor booster for rice bowls, or a seasoning for roasted vegetables.
# Expert Tips:
01 -
- Five minutes of mixing gives you a seasoning blend that rivals any store bought ramen packet without a single trace of gluten.
- You probably already have most of these ingredients sitting in your pantry right now.
02 -
- Cross contamination is the silent enemy here so wash your measuring spoons and mixing bowl thoroughly if they have ever touched regular soy sauce or flour products.
- Check every single label especially on soy sauce powder and nutritional yeast because formulations vary between brands and not all are certified gluten free.
03 -
- Grind your mushroom powder as fine as possible because coarse bits will sink to the bottom of your broth and create an unpleasant texture.
- Making a double batch is always worth the effort since it keeps perfectly and you will find yourself reaching for it more often than you expect.