Gluten Free Ramen Seasoning Blend (Printable)
Flavorful Japanese-inspired seasoning blend for homemade ramen broth without gluten
# What You'll Need:
→ 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)
# How To Cook:
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, ground white pepper, ground black pepper, ground turmeric, and crumbled nori.
02 - Stir and mix all the ingredients thoroughly until the seasoning blend is uniform in texture and color.
03 - Transfer the finished blend into an airtight jar or container. Keep stored in a cool, dry place away from direct sunlight.
04 - To make instant ramen broth, stir 1 to 1 1/2 teaspoons of the seasoning into 1 cup (8 fl oz) of hot water, adjusting to taste. This blend also works well as a dry seasoning for stir-fries, rice bowls, and roasted vegetables.
# Expert Suggestions:
01 -
- It takes five minutes to put together and keeps in your pantry for weeks, ready whenever the ramen craving hits.
- The umami depth from shiitake powder and nori rivals restaurant broth without a single drop of gluten.
02 -
- Double check every label before mixing, because cross contamination in spice processing facilities is more common than most people realize.
- The flavor deepens noticeably after the blend sits for a day, so making it ahead always pays off.
03 -
- Grind dried shiitake mushrooms in a coffee grinder you do not use for coffee, and sift the powder for the smoothest texture in your broth.
- Toasting the nori sheet in a dry pan for ten seconds before crumbling it intensifies the umami dramatically.