# Ramen Noodle soup flavoring substitutes needed. **URL:** \ **Category:** Cafe Society\ **Created:** [March 23, 2005, 3:23pm UTC](https://boards.straightdope.com/t/ramen-noodle-soup-flavoring-substitutes-needed/295889 "2005-03-23T15:23:48Z")\ **Posts on this page:** 20\ **Page:** 1
**Author:** ![Shirley\_Ujest](https://avatars.discourse-cdn.com/v4/letter/s/45deac/32.png) [@Shirley\_Ujest](https://boards.straightdope.com/u/Shirley_Ujest)\ **Post date:** [March 23, 2005, 3:23pm UTC](https://boards.straightdope.com/t/ramen-noodle-soup-flavoring-substitutes-needed/295889/1 "2005-03-23T15:23:48Z")
I love my ramen noodly soup. I am allergic to the MSG in their flavoring packets. (Migraines) I need alternates so that I may continue my relationship with this 10 cents a brick starchy goodness. ---
**Author:** ![Scott\_Plaid](https://avatars.discourse-cdn.com/v4/letter/s/258eb7/32.png) [@Scott\_Plaid](https://boards.straightdope.com/u/Scott_Plaid)\ **Post date:** [March 23, 2005, 3:37pm UTC](https://boards.straightdope.com/t/ramen-noodle-soup-flavoring-substitutes-needed/295889/2 "2005-03-23T15:37:19Z")
How about taking a tiny bit of kimche powder, ans mixing it with somthing stick and powderry? I would like to know substitutes too. ---
**Author:** ![Hey\_It\_s\_That\_Guy](https://avatars.discourse-cdn.com/v4/letter/h/6f9a4e/32.png) [@Hey\_It\_s\_That\_Guy](https://boards.straightdope.com/u/Hey_It_s_That_Guy)\ **Post date:** [March 23, 2005, 3:40pm UTC](https://boards.straightdope.com/t/ramen-noodle-soup-flavoring-substitutes-needed/295889/3 "2005-03-23T15:40:44Z")
What about using powdered chicken or beef boullion, or a variety of dried herbs and spices? Of course you can always add a little sour cream and chives to the ramen (not as soup, but drained), or anything you’d usually put over pasta. I love ramen as well! ---
**Author:** ![Shirley\_Ujest](https://avatars.discourse-cdn.com/v4/letter/s/45deac/32.png) [@Shirley\_Ujest](https://boards.straightdope.com/u/Shirley_Ujest)\ **Post date:** [March 23, 2005, 3:41pm UTC](https://boards.straightdope.com/t/ramen-noodle-soup-flavoring-substitutes-needed/295889/4 "2005-03-23T15:41:05Z")
I doubt I could find Kimche powder around here. I have been using Lawry’s seasoned salt, but it is really a poor substitute. ---
**Author:** ![Scott\_Plaid](https://avatars.discourse-cdn.com/v4/letter/s/258eb7/32.png) [@Scott\_Plaid](https://boards.straightdope.com/u/Scott_Plaid)\ **Post date:** [March 23, 2005, 3:49pm UTC](https://boards.straightdope.com/t/ramen-noodle-soup-flavoring-substitutes-needed/295889/5 "2005-03-23T15:49:34Z")
I have just gone to [http://www.unipresidentusa.com](http://www.unipresidentusa.com), a company that makes non-msg ramen. See: Unif UDON PRIDE baked organic noodle soups [http://www.unipresidentusa.com/html/body\_branded\_products.html#](http://www.unipresidentusa.com/html/body_branded_products.html#) ---
**Author:** ![Yllaria](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/yllaria/32/3452_2.png) [@Yllaria](https://boards.straightdope.com/u/Yllaria)\ **Post date:** [March 23, 2005, 3:56pm UTC](https://boards.straightdope.com/t/ramen-noodle-soup-flavoring-substitutes-needed/295889/6 "2005-03-23T15:56:13Z")
Homemade turkey stock cooked down to a glaze. Mmmm. You cook the noodles most of the way in water and then put it in the glaze for the last . . . I’d better stop writing before I drool and short out my keyboard. Somewhere there has to be a cookbook titled 101 things to do with ramen noodles. ---
**Author:** ![Scott\_Plaid](https://avatars.discourse-cdn.com/v4/letter/s/258eb7/32.png) [@Scott\_Plaid](https://boards.straightdope.com/u/Scott_Plaid)\ **Post date:** [March 23, 2005, 4:02pm UTC](https://boards.straightdope.com/t/ramen-noodle-soup-flavoring-substitutes-needed/295889/7 "2005-03-23T16:02:08Z")
I just googled and found the following: Elizabeth Brennan Newsgroups: rec.food.cooking From: [b...@wc.novell.com](mailto:b...@wc.novell.com) (Elizabeth Brennan) - Find messages by this author Date: 24 Feb 94 23:17:27 GMT I keep an eye out for sales on cans of chicken broth and stock up on those. Alternately, I occasionally make my own and freeze it in 8oz containers. (I use plastic salsa tubs) When I want quick and tasty noodles I just boil up the stock, throw in the noodles and a slice of fresh ginger, maybe some garlic, onions etc. and just before serving I season with soy sauce, dark sesame oil, rice vinegar and chili paste. Sometimes I use Thai fish sauce instead of soy. Experiment with stuff like this till you find what you like. I don’t think you’ll ever go back to dried seasoning once you get the hang of it. ---
**Author:** ![mack](https://avatars.discourse-cdn.com/v4/letter/m/b19c9b/32.png) [@mack](https://boards.straightdope.com/u/mack)\ **Post date:** [March 23, 2005, 4:17pm UTC](https://boards.straightdope.com/t/ramen-noodle-soup-flavoring-substitutes-needed/295889/8 "2005-03-23T16:17:35Z")
Good ideas with the stock. Back in my ramen days I used to chop up scallions and beat an egg, drip it in and make egg-drop ramen. ---
**Author:** ![rjk](https://avatars.discourse-cdn.com/v4/letter/r/ed655f/32.png) [@rjk](https://boards.straightdope.com/u/rjk)\ **Post date:** [March 23, 2005, 4:43pm UTC](https://boards.straightdope.com/t/ramen-noodle-soup-flavoring-substitutes-needed/295889/9 "2005-03-23T16:43:27Z")
> [@Shirley Ujest](#): > > I doubt I could find Kimche powder around here. > > I have been using Lawry’s seasoned salt, but it is really a poor substitute. You could buy fresh kimchi [here](http://www.koamart.com/shop/14-Kimchi.asp), or just look for a good Asian grocery. Try little independent corner stores, especially those with vegetables out front. What I really came in to say is that [Mrs. Dash](http://www.mrsdash.com/mdhome.cfm) makes an assortment of salt-free seasonings that are a LOT better than Lawry’s, to my taste. I’ve seen a couple of similar brands. ---
**Author:** ![rjk](https://avatars.discourse-cdn.com/v4/letter/r/ed655f/32.png) [@rjk](https://boards.straightdope.com/u/rjk)\ **Post date:** [March 23, 2005, 4:47pm UTC](https://boards.straightdope.com/t/ramen-noodle-soup-flavoring-substitutes-needed/295889/10 "2005-03-23T16:47:26Z")
BTW, I was going to cook some bacon for lunch (PB-and-bacon sandwich), but might have to do a bowl of noodles instead. We’ll see… ---
**Author:** ![Enright3](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/enright3/32/2897_2.png) [@Enright3](https://boards.straightdope.com/u/Enright3)\ **Post date:** [March 23, 2005, 5:03pm UTC](https://boards.straightdope.com/t/ramen-noodle-soup-flavoring-substitutes-needed/295889/11 "2005-03-23T17:03:08Z")
I have the perfect product for you. It’s called [Better Than Bouillon](http://www.superiortouch.com/btb.htm) It’s a bouillon paste without all the salt. ---
**Author:** ![Celyn](https://avatars.discourse-cdn.com/v4/letter/c/9dc877/32.png) [@Celyn](https://boards.straightdope.com/u/Celyn)\ **Post date:** [March 23, 2005, 5:12pm UTC](https://boards.straightdope.com/t/ramen-noodle-soup-flavoring-substitutes-needed/295889/12 "2005-03-23T17:12:05Z")
As previously suggested chicken, or similar, stock cubes are nice, but I fear they are likely to contain MSG and a ton of salt. However, you can get some nice vegetarian stock, either in cube form, or in little jars. If not in your local shops, perhaps have a look in a wholefood /healthfood place when possible. Yep, I know we are not _meant_ to like those noodlge, but I do like the price of them, plus they are damn good for a fast meal when one is not sure what to eat etc. ---
**Author:** ![Cowgirl\_Jules](https://avatars.discourse-cdn.com/v4/letter/c/4af34b/32.png) [@Cowgirl\_Jules](https://boards.straightdope.com/u/Cowgirl_Jules)\ **Post date:** [March 23, 2005, 5:39pm UTC](https://boards.straightdope.com/t/ramen-noodle-soup-flavoring-substitutes-needed/295889/13 "2005-03-23T17:39:02Z")
I see **Enright3** beat me to it. I use that stuff too, because I like it more than the powder packet. But that’s not all I add. When I’m in the mood for ramen noodles, I almost always add a dash of sesame oil, a dash of soy sauce, and a glorp of rice wine vinegar. Plus maybe a little hot sauce, and some cooked chicken if I have it and some dried mushrooms and some chopped cabbage. Now THAT makes it good! ---
**Author:** ![DeVena](https://avatars.discourse-cdn.com/v4/letter/d/dec6dc/32.png) [@DeVena](https://boards.straightdope.com/u/DeVena)\ **Post date:** [March 23, 2005, 6:41pm UTC](https://boards.straightdope.com/t/ramen-noodle-soup-flavoring-substitutes-needed/295889/14 "2005-03-23T18:41:23Z")
I just boil them in chicken broth and have a vat of chicken noodle soup. ---
**Author:** ![yellowval](https://avatars.discourse-cdn.com/v4/letter/y/919ad9/32.png) [@yellowval](https://boards.straightdope.com/u/yellowval)\ **Post date:** [March 23, 2005, 6:49pm UTC](https://boards.straightdope.com/t/ramen-noodle-soup-flavoring-substitutes-needed/295889/15 "2005-03-23T18:49:01Z")
I have always preferred to drain my ramen noodles and then add the seasoning instead of making it into soup. I sometimes leave the seasoning out altogether and just use soy sauce. ---
**Author:** ![Shirley\_Ujest](https://avatars.discourse-cdn.com/v4/letter/s/45deac/32.png) [@Shirley\_Ujest](https://boards.straightdope.com/u/Shirley_Ujest)\ **Post date:** [March 23, 2005, 7:19pm UTC](https://boards.straightdope.com/t/ramen-noodle-soup-flavoring-substitutes-needed/295889/16 "2005-03-23T19:19:03Z")
Oooooh, enright! I am going to look into your linkie! Thanks. ---
**Author:** ![Odinoneeye](https://avatars.discourse-cdn.com/v4/letter/o/97f17d/32.png) [@Odinoneeye](https://boards.straightdope.com/u/Odinoneeye)\ **Post date:** [March 23, 2005, 7:30pm UTC](https://boards.straightdope.com/t/ramen-noodle-soup-flavoring-substitutes-needed/295889/17 "2005-03-23T19:30:06Z")
> [@mack](#): > > Good ideas with the stock. Back in my ramen days I used to chop up scallions and beat an egg, drip it in and make egg-drop ramen. Wow, I’m not the only one who did that. I would also throw in a variety of left overs into the soup. Pork, ham, veggies all tasted good in the mix. Anybody else ever refer to it as saimin? That’s what I grew up calling it and have never stopped. ---
**Author:** ![rjk](https://avatars.discourse-cdn.com/v4/letter/r/ed655f/32.png) [@rjk](https://boards.straightdope.com/u/rjk)\ **Post date:** [March 23, 2005, 7:56pm UTC](https://boards.straightdope.com/t/ramen-noodle-soup-flavoring-substitutes-needed/295889/18 "2005-03-23T19:56:27Z")
> [@Enright3](#): > > I have the perfect product for you. It’s called [Better Than Bouillon](http://www.superiortouch.com/btb.htm) > > It’s a bouillon paste without all the salt. I haven’t noticed that in the store, maybe because I’ve pretty much given up. I see on the site that “Unlike bouillon, meat is the first ingredient instead of salt.” (I suppose they mean “Unlike bouillon _cubes_”, but no matter.) So far, so good, but I still have to ask if these (like so many others) have some sort of “[hydrolized/modified] [soy/corn/plant] protein” that doesn’t taste at all like meat or anything else that’s edible. Some kinds of chicken cubes really are made of meat instead of soy/corn/plants, but I haven’t found any beef-flavoured brand that is. I’ll take a look for BtB next time I get groceries! ---
**Author:** ![pinkfreud](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pinkfreud/32/17603_2.png) [@pinkfreud](https://boards.straightdope.com/u/pinkfreud)\ **Post date:** [March 23, 2005, 8:01pm UTC](https://boards.straightdope.com/t/ramen-noodle-soup-flavoring-substitutes-needed/295889/19 "2005-03-23T20:01:17Z")
Well-drained ramen noodles are quite good with parmesan cheese and some Italian spices sprinkled on top. Think of it as pasta. You can put tomatoey Ragu-type sauces on it, too. Once, in desperation and poverty, I even poured barbecue sauce onto my ramen. It was surprisingly tasty. ---
**Author:** ![rjung](https://avatars.discourse-cdn.com/v4/letter/r/45deac/32.png) [@rjung](https://boards.straightdope.com/u/rjung)\ **Post date:** [March 23, 2005, 8:49pm UTC](https://boards.straightdope.com/t/ramen-noodle-soup-flavoring-substitutes-needed/295889/20 "2005-03-23T20:49:02Z")
One thing I like to do with my ramen noodles is to drain 'em, rinse them with cold water, then add a teaspoon of oyster sauce. Mix and eat. _Mmmmmmmmmmmmmm!_ [Next page](https://boards.straightdope.com/t/ramen-noodle-soup-flavoring-substitutes-needed/295889.md?page=2)