Soy sauce is your friend. As is toasted sesame oil, and ginger, and maybe some broccoli or other leftovers, and if you’re advanced, miso. (then add tofu, and you’ve got a real meal, not just a snack).
But start with soy sauce and go from there.
I also avoid MSG, and have essentially given up on ramen. If I wanted to do something involving homemade chicken stock, it would not be ramen (NTTAWWT).
You may want to check that the noodles themselves do not contain some MSG. I believe I ran across some brands where it wasn’t just in the flavoring.
I too made egg-drop ramen, and also a stir-fried ramen lo mein, back in the day.
Shirley, if you like Asian food you have lots and lots of flavoring possibilities. There is a dish I make with Asian noodles that is flavored with a liberal amount of soy sauce and then sesame oil to taste. It is beloved by my family and friends alike.
Another possibility is peanut sauce. You can get it at Asian markets but my favorite is Bankok Padang Peanut Sauce from Wal-Mart. It’s just a tad spicy, but damn, it’s good!
And like jungie says, oyster sauce would be good. Hoisin sauce might be another, although I’d probably want more than just noodles if I was going to use it.
There are also lots of good Asian hot sauces if you like them.
Just a quick note: For someone who is trying to avoid MSG, neither soy sauce nor parmesan are good choices since they contain abundant amounts of natural MSG.
Checking my Japanese import Kikkoman soy sauce and the listed ingredients are water, soybeans, wheat, salt, and alcohol.
Glutamate is a common amino acid present in many proteins naturally. It wouldn’t be listed as an ingredient since it’s an inherent part of the food.
Yes, but there’s a difference between glutamate and monosodium glutamate. I’ve never heard of glutamate reactions.
Shirley, I’m home now, and I looked up the ingredients on the Better Than Boullion jar in my fridge.
I don’t know that I would count on those spice extractives to not have MSG in them. I was suprised to see all the sugar in it too. I still like it though, and it is better than the cubes.
Cowgirl, thanks for going the extra step to post that info. ( I know, you were gettin’ a beer anyway…) I appreciate it.
(referring back to mack’s post about egg-drop ramen.)
No, as kids we called it “Kleenex soup” because egg-drop looks like half-disintegrated tissue. I forgot how literal small children are sometimes, though. and when I referred to it as kleenex soup my (then aged three) daughter looked at me in horror and said, “I’m not eating THAT!”
MSG is a salt of glutamate. It appears that bound glutamate hasn’t any effect on taste and it’s the free form that does. According to an FDA paper-
The Glutamate Association (I had no idea there was such a thing) has a chart listing the free glutamte content of some foods.
You say that like it’s a bad thing? The salt is the best part of the bouillon!
I prefer to not cook my noodles all the way. I bring the water to a boil and then add the noodles and remove from the heat. They are wonderful when they’re still chewy!
Ooh, now that’s just uncanny! Are you in my crisper? (That’d be the drawer right above the beer drawer)
Nah…I’ve been a doper too long…it’s either beer, chips or chocolate.
You might want to invest in a hot-water boiler; they’re pretty common in Asian markets, and essentially keep about a half-gallon of water at near-boiling hot for whatever use you have. You can make instant ramen noodles by putting them in a bowl, then adding the water to them.
Yup, there is, sort of. Here.
I must question whether it’s the MSG to which you’re having a reaction. From dwyr’s Glutamate Association:
Thanks for the link, Terminus Est. I’m going to check that book out.
Trader Joe’s has a delicious spicy thai peanut sauce (I’m sure other places do as well). I cook the noodles, and while they are cooking, I cook up a portion of frozen veggies (whatever floats your boat) and add some seasonings (usually garlic & onion powder, and a little pepper. When the noodles are done, the veggies usually are too, I dump the drained noodles in the pan with the veggies, add a small tin of mushrooms and drizzle with the peanut sauce. MmmmmMmmmmMmmmm