Oct 192006

Most of the time, ramen is about simplicity and cheapness. But sometimes you want to get a sense of accomplishment by doing something yourself, such as making ramen noodle seasoning.

Melissa writes in and asks:

“I’m looking for recipes on how to make the actual instant ramen seasoning
packets. (Kind of like boullion, but with the distinct ramen flavors.)”

I know it sounds silly, but I’ve been looking online for this for years, and no
one seems to have any recipes online. All I’ve run across is other people asking for the same (so at least I’m not the only nut out there! ;)).”

Be Sociable, Share!

  44 Responses to “DIY Ramen Seasoning?”

  1. I just use boullion cubes as a substitute, if I’m feeling saucy.

    Just find out what’s in those maybe?

  2. hi Melissa
    here is one 😀

    Ingredients: (for 4 servings)

    1.5 liters tonkotsu soup (1 kg pork bone, 2 liters water, 5-6 cloves of garlic, 1 onion), 4 packs chinese noodles, yakibuta (600 g pork rib, 1 cup soy sauce, 1/3 cup mirin, worstershire sauce, ginger), 200 g bean sprouts, 1 green onion.


    Cut tonkotsu into large pieces.
    In a deep large pot, bring water to a boil. Add tonkotsu. To prevent meat from overpowering the flavor, make sure water is boiling before putting in meat.
    Add whole: peeled onion and garlic cloves.
    Remove Aku (foam) regularly, boil for 3 hours.
    Filter through kitchen croth (or paper towel) placed on strainer.
    Yakibuta (Nibuta)

    Cut pork rib or any meat with fat into 4-5 cm pieces.
    Put tonkotsu soup back into the pot and bring to a boil. Add meat and boil for 1 hour. Remove foam on top often.
    When meat is tender, turn off heat and remove meat.
    In a different pot, add together soy sauce, mirin, ginger slices and a few drops of worstershire sauce.
    Add meat to this.
    Turn meat over. Boil for 20 minutes. Allow flavor to seep in.
    Cut meat into 7-8 mm thickness. Save remainer liquid for soup stock.

    Wash bean sprouts and boil for1 minute. Do not over-cook. Drain.
    Slice green onions thinly.
    How to make:

    Loosen Ramen noodles before adding to a large pot of boiling water. Cook 1-2 minutes to desired firmness.
    In Chinese noodle bowls, put in 1-2 Tablespoons of soup stock.
    Drain noodles. Place in bowls immediately.
    Fill bowls 70-80% full with tonkotsu soup.
    Garnish bean sprouts in the shape of a hill. Add green onions, then pieces of yakibuta
    Add pepper to taste.

    i hope you will like it:D
    Martin Denmark

  3. wow, complicated. Personally i just like regular ramen packet with additions of chili powder, cayenne, some type of hot sauce, red pepper flakes, and garlic. MMM spicy ramen.

  4. well, how about this– I have an ever-growing bag of unused flavor packs in my kitchen cabinet (i just don’t like them very much but can’t bear to throw them out). I’m not sure what’s in them, but I’d gladly mail them to you! And you can feel as though you’ve accomplished something, and will still have all the MSG added goodness of the real ramen packet 🙂

  5. well i heart the spicey ramen so i use like all spice like chillie powder and crushed peppers and stuff

  6. Here is how I do it.

    3 cup water.
    Chicken soup base or boullion. 1/2 to 2/3 of what is instructed on jar.
    Soy Sause, just enough to color and then to taste.
    Fresh Ginger
    Fish Sause
    Chili powder
    Green Onion(do not boil)
    Minced Fresh Garlic (for more flavor brown it if a fry pan)

  7. I think that the real challenge would be de hydrating the broth once you’ve got it made.
    Does anyone actually know how to do that without comercial equiment in a way that leaves you with a useable product?

  8. There’s a seasoning (that I assume) that can be purchased across the USA called “Old Bay”. It’s extremely versatile and is dead on for fish, still good on meats like pork, beef and chicken. It reminds me of seafood. It’s very reasonable and much nicer than the combat packets you get within the ramen packages. Use it instead. This way you don’t have to feel guilty about throwing away a half packet of un-used seasoning.

    I agree with the others here… I like spice and will throw in dry cayenne, red pepper or even a squirt of Sriracha hot chili sauce (chinese food section of the market). Jalapeno’s are easy to grow… plan ahead next spring. If you want to get wild, Tai chili peppers are also easy to grow but be careful! THEY are HOT! You can let them dry out in a box, crunch them up and use the seeds/rind to spice it up. Good luck!

  9. The “distinct ramen flavors” are 95% MSG. Most people use the letters “MSG” all the time as “something bad added to food that makes people sick”, but actually it’s just a white powder you can find in the spice rack of any grocery store. (By the way, the FDA claims there is no evidence that MSG makes anyone sick. I get pretty sick of the overused flavor, though.) The majority of any ramen flavoring packet is just MSG. Add to that a bit of powered chicken or beef bouillon and some dried onions, salt, some preservatives and anti-caking agents, and you are 99.9% of the way to the chicken or beef flavors. The “oriental” flavor has ginger. The “creamy” varities probably have arrowroot or similar to thicken the sauce. Actual cream is unlikely, so better use a vegtable oil based substitute for maximum authenticity.

  10. powdered ramen seasoning would be hard on anything but an industrial scale.
    i tried a little experiment. i took a regular flavor packet, used about a cup of water, and boiled it. i poured a little onto a plate and let it sit there for about 8 hours…. no power, but this slime that kinda crumbled. yuck.

  11. How I make my ramen:

    I normally use one of the packets.
    I add in some basil, curry, and hungarian paprika.
    Then sometimes I might throw in some garlic and some onion minced.
    Sometimes I’ll grade cheese on top of it whcih eventually melts but tastes very good, althought it really depends on the cheese. Watch out it’s kind of a funky taste with some. Haha.

    After reading this page I wanna try some soy sauce in my ramen.

  12. Thank you all so much for your tips! Because of a medical diet, I can’t have the pre-packaged Ramen. I really miss it from my childhood. I’m hoping I can leave out the ingredients that I can’t have and still get a similar flavor. Believe it or not, MSG is one of the things I *can* have! 🙂 I appreciate all the tips, and will be sure to use the ones I can! 🙂

  13. Oh, forgot to add, in response to Syrrys’ comment . . .

    Yes, I agree! I think the only way to make an instant ramen flavoring packet would be to begin with all powdered/dry ingredients (such as dried carrots, onion flakes, boullion, etc.). It would only take a few moments to make. I guess it’s finding a yummy, authentic combination that’s the real challenge! 🙂

  14. add some Fire sauce from taco bell, one pack per cup noodle. Unless you like flame, if so 2 packs of fire sauce.

  15. I usually add the seasoning and some chilli powder and even sometimes soy sauce.

  16. I use Lemon Pepper

  17. Ramen seasoning is chicken broth, made chinese-style (at least for chicken.) You can basically just make a regular chicken broth, with some minor differences:

    1) Don’t let it boil, and skim frequently.
    2) Use leeks, garlic, a knob of ginger as vegetables.
    3) Add a significant level of pepper. (Sansho instead, if you can)
    4) Add MSG along with salt. Alternatively use some kombu (kelp) instead of MSG, though this will alter the flavor significantly.

    This won’t be exactly like instant ramen, mind you, it should actually be better.

    Adding kombu will definitely make it more Japanese in style – I haven’t tried this but you often see seaweed in most ramen you order in a restaurant, so it stands to reason it would be good.

  18. I like a mixture of vegetable oil, sesame oil, soy sauce, fresh chopped garlic and basil. It tastes a lot like the sauce you get with gyoza in Japenese restaurants.

  19. Oriental ramen –

    2 TBSP onion powder, ground GINGER, garlic powder, black pepper
    salt to taste – makes enough to store at later use.

    Beef Ramen – same as above but no ginger and add beef bouillon.

    Chicken Ramen – same as above but no ginger or beef, add chicken bouillon

    Shrimp Ramen – boil shrimp in water for approx. 30 mins. Then add basic seasonings above, minus beef, ginger, and chicken.

  20. i add cilantro chicken boullion granules cayenne and lots of chilula hot sauce

  21. Ingredients:

    * 2 Tbs Onion Powder
    * 1/4 Tbs Ginger Powder
    * 1/2 Tbs Garlic Powder
    * 1/4 Tbs Ground Pepper
    *1/4 Tbs Chilli powder
    * 1 tbs Vegetable Oil
    * 1/4 Tbs MGS
    * 1/4 Tbs Sugar
    * 1/4 Tbs Sea Salt

  22. Whats really good is if you don’t use the seasoning, but cook the noodles and empty a can of clam chowder on top. Yum!

  23. Try some Better than Bouillon seafood (http://superiortouch.com/btb.htm), a dash of fish sauce, and some real veggies. Less salt, no MSG, and available in vegan options if you need. If you want the savory flavor of MSG, try some seaweed extract (or seaweed), which is where the MSG flavor originated.

  24. We only have shrimp ramen at my house at the moment, and boy does that not sound appetizing! I made the noodles as usual (left them long) and drained water after cooking. I used onion powder, garlic powder, salt and some soy sauce for the seasoning. Definitely not as good as if I had Ramen’s beef or chicken seasonings, but I guess it will help my gargling stomach for now.


  25. I boil the noodles, drain the water, then add 1 raw egg and stir fry. I add the seasoning as the egg cooks. Light black pepper is added later. This works best with Chicken and Beef flavors.

  26. It’s pretty much just curry powder and bouillon. I like a lot of water in my ramen (like an actual noodle soup) so I use a full flavoring packet and then add garlic, curry, and bouillon, and it’s almost identical.

  27. I love ramen when i have migranes (like tonight)…it’s that kiddie food to me (since I now live on my own in an area where I can’t get real ramen).

    1. boil ONLY the noodles
    2. strain once they are 1/2 cooked
    3. replace water with chicken broth/stock and fresh water
    4. season to taste
    5. add any veggies you like

    that’s what i’m doing tonight. it helps take some of the addititves out of the noodles and then you replace some vitamins with the chicken broth.

    i don’t use the seasoning packet in the ramen.

  28. I ate ramen soup in the korea and they added an egg to it when it was boiling, not bad . but my question is where can u buy the seasonig packets not the noodles. I add one packet to a glass of hot water, its seems to help upset stomachs and taste great to thanks ronnie

  29. MSG is NOT good for you, it’s toxic! Right along with High fructose corn syrup and a bunch of other things that are FDA approved.

  30. The best spices are the easiest. Use some Seasoned meat tenderizer season salt chili powder and crushed red pepper.

  31. onion powder, garlic powder, parsley, black pepper, salt. a tsp of each in a resealable container does wonders for me!

    if you want chicken or beef, omit the salt and add 1 cube.

    oriental: 1tsp of ginger
    mexican: 1tsp chili powder + 1/2 tsp cumin
    veggie: I can find it in my local grocery mart, deydrated veggies that I then chop in a coffee grinder to a powder.
    creamy: 1tsp dry milk powder added at the end. you’ll need to save a little water from cooking in the bottom of the pot

    also try adding lemon pepper seasoning to them noodles! it’s really nice!

    you can find a lot of pre-packaged seasonings now, but if your trying to be a bit more healthy.. watch out for sodium!

    lastly, my favorite way to make them! [ this is for 2-3 packs of noodles! ]

    take 1/4 cup parmesan cheese, 1/2 cup milk, 1 tsp butter and bring to just under boiling.
    then, add 1 tsp garlic powder, 1/4 tsp onion powder, salt and pepper to taste, and a small pinch of nutmeg!

    if its not thick enough add more cheese! lol!

    then just cook your noodles and toss with the sauce!

    It’s absolutely delicious!

  32. I just added the normal chicken ramen packet then to intensify flavor added chili powder, garlic powder and some red hot hot sauce. its good but be mindful its also extremely spicy!

  33. I like to use this:
    1 Package of Top Ramen w/ seasoning packet
    2 tsp. Soy Sauce
    1 tsp. Sesame Oil
    2 tsp. Mirin
    2 tsp. Gyoza Sauce
    2 tsp Lime Juice
    1 Stalk of Lemongrass crushed
    Chinese Five Spice (used sparingly!!!)
    Chicken Bouillon
    Sliced Meats
    Sesame Seeds

    1.) Cook meat as desired.
    2.) Bring 2 cups of water to a boil and add noodles.
    3.) Mix seasoning packet with Chinese five spice and chicken bouillon.
    4.) Mix 1 tsp mirin, 1 tsp. lime juice, 1 tsp. soy sauce, 1/2 tsp sesame oil, and 1 tsp gyoza sauce.
    5.) When noodles are cooked, add bouillon mixture, and soy sauce mixture to soup.
    6.) Refrigerate for 5 min. (optional)
    7.) Mix remaining mirin, lime juice, soy sauce, sesame oil, and gyoza sauce.
    8.) Serve with soy sauce mixture on side for dipping.

  34. Ramen-like Chicken Broth: (my version)

    2 cups Chicken Stock (Make this ahead for any soup: Boil the picked bones of a chicken with 1 quartered medium onion and 2 stalks of celery, add salt to taste (usually 2-3 TSP) for a pot about 48 ounces) or buy Progresso chicken broth (make sure there’s no MSG).

    1/4 TSP Ground Tumeric
    1/4 TSP Paprika
    1/2 TSP Ground Ginger
    1 TSP Onion Powder
    1TSP Garlic Powder
    Salt to taste

    Boil and pour over ramen. Let sit until noodles are soft and it’s cool enough to eat.

  35. I don’t eat meat but since my BF bought ramen today I’ve really been wanting some. Out of the basic spices I had at home I made a tasty meat free version. I just boiled up the ramen with some dehydrated onion, threw in some garlic salt, pepper, ground red pepper and soy sauce to taste in just a water base. Granted it isnt as yummy as the premade packet you get with the ramen but its super basic with probably like 1/8th of the sodium. Reading the package I’m basically missing MSG, the meat stock, and tumeric. I’m sure a little celery salt would taste great in it as well. Having just done this on a whim it was easy and a perfectly fine substitute. I’m considering putting vegetables in it next time. A version I never would have thought of I learned from my BF which is just using alfredo sauce! Seriously yummy and quite affordable.

    Happy Eating!

  36. MSG is what labs use to fatten their rats.

  37. Can somebody tell me how to make ramen with beef and shrimp?

  38. I too have been looking for purchasing the packets itself, my conclusion is I will probably have to contact the manufacturer in asia to make a deal with them, this may be a market itself.

  39. I love shrimp ramen & I haven’t been able to copy it either …. makes me crazy too ! seems like I aught to be able to buy dry spices and mix up my own shrimp ramen spice… good luck and count me in if you find something

  40. MSG is a staple seasoning in East Asia. If it was toxic then you can be sure that Chinese, Japanese, and Korean folks would know it! They use it by the bucketload and don’t get any more sick from it than you would eating salt or pepper. If anything, you should be more worried about salt because there are actually well-studied health risks related to eating too much of it! Everyone worries about MSG because of mass hysteria from decades ago, and then the old marketing gimmick of “No MSG” labels.

    Some people have real MSG allergies, so they do have to avoid it or they get sick, but it’s only bad for those folks. Just because some people get allergies doesn’t mean a thing is bad in general. If that was true then it would mean shellfish, soy, milk, eggs, and peanuts are all bad because some people are allergic to them.

    Everything in moderation!

  41. Hey Annie! What does MSG stand for, anyway? I’ll look it up, but I am glad I caught you remarks even tho I am not great on my Computer. And I don’t always trust the government in checking ANYTHING. I see those men in Washington who have been elected and wonder who put them in office. I trust our President but people don’t realize the president of any place can’t just rule like a dictator, and order something done. President Carter couldn’t accomplish anything until he got out and didn’t have to get Congresses approval on everything. How did I get on that subject? (Smile) I was real short of money a couple of years ago and I didn’t have money to buy much food. I saw how cheap Ramens noodles were and bought a box. Eating it every day my weight just fell off so much I noticed it and was astounded! I am 157Lbs right now and need to lose weight. The only thing that WAS worrying me was them saying look out for this MSG in Ramens ( I mainly love the beef flavor). I thought if I put more noodles in that would take care of too much salt and MSG.??? I will “ponder” (Smile) on it. But what you say makes sense. So thanks. I don’t have the money to get on Jenny Craig or etc. or any company that sends you food. I am sure they could help lose weight, so I am trying to exercise more and right intelligently. Say a prayer for me. I was given the wrong medicine from a new doctor ( my former one of 30 years kept me healthy until he retired and I got a slicker) I think he was using me as a gunia pig and getting paid to use his patients on new medicines. I got dizzy but he said “You are fine.” I thought his training out-did my common sense. I was so dizzy I felt like I was doing flip-flops! I finally stopped taking his med. since 2008 I was bedridden from it the effects never wore off. It is hard being old AND SICK, after being super healthy. (At school reunions people thought I was the daughter of my former school mates.) Now I feel and look like Hell. I live alone, stopped eating right and exercising, so this year I find I have Diabetes. Yuk…That envolves a million expensive tests (money, money, money) and a change in eating. I’ve been depressed but I decided to get out of the “Pity Party” I’ve been on and try to get well. So “New friend in my head” (as Wendy Williams says) Thanks and put me in your prayers. I don’t check my e-mail. I don’t even know what the above URI means. (Smile) Bye! Hugs.. Blanche Lee

  42. WOW.. some great ideas on making your own seasonings. I am for sure going to try some of them. They sound delicious!

  43. Finding that ramen can be a very “personal” dish when it comes to spice, I ventured out one night with a full spice cabinet and a gallon of tonkatsu ramen broth. A good base starts here:

    Spicy Ramen Recipe – Soup Spice Base

    Start with Tonkatsu broth (Pork Bone Broth), if in a pinch & dont really have any true japanese ingredients for the Tonkatsu – Chicken/Beef/Pork stock, add a touch of soy sauce to flavor & a few drops of sesame oil should do okay. Its not perfect and you should adjust to taste.

    Here’s my good “base” spice for a spicy ramen soup. Depending on mood, I’ll add additional flavor


    4 Parts Chili Powder
    2 Parts Cayanne Pepper
    2 Parts Sweet Paprika (Hot if you like it very spicy – sweet usually evens the flavors out a bit)
    1 Part Finely Ground Black Pepper
    1/2 Part White Pepper


    Good additions depending on mood: (separately or all together)

    Garlic, Ginger, Curry, MSG, etc..

    Try the base mix, adjust it around, but it’s a solid start for a very spicy ramen soup!

  44. I often make my own broth with a few seasonings and throw away the powders, if I’m in the mood

    Today I made a crab-based soup because I got my hands on some readily good powdered crab from the Korean store.

    The general outline for a noodle soup base is:
    Weak Chicken, pork or beef broth, or dashi-kombu
    Red pepper

    Optional soup base additions: Dash soy sauce (just hint is needed) and salt, or Thai Fish sauce, or a few dried anchovies

    Optional flavors for different twists: sesame oil, Seaweed (miyuk or wakame, not kelp), mushroom or sugar
    Garnish: toasted sesame seed, ground nori, Green onion

Sorry, the comment form is closed at this time.