This ramen comes together really quickly and the best part is that since it’s homemade, you’ll know exactly what’s in it. You can use ingredients that you feel good about eating and serving to your family too.
My Homemade Instant Ramen is filled with dehydrated ingredients such as bouillon, chives, onion, shiitake mushrooms, spices and noodles. Jars can be stored in the pantry and require no refrigeration whatsoever. When you are hungry, just add hot water, allow the ramen to sit for 5 minutes, then enjoy. It’s that easy! What a great quick lunch or dinner to bring camping or to the office!
To start, wash and dry eight pint-sized glass mason jars with lids and rings. To each jar, add ½ cube of chicken or vegan vegetable bouillon (I prefer this brand), ¼ teaspoon of salt, one teaspoon of dehydrated minced onion, 1 teaspoon of dried chive, ⅛ teaspoon of dried urfa chiles (red pepper flakes work well too), ¼ teaspoon of granulated sugar, ⅛ teaspoon of ginger powder, ½ teaspoon of dried sumac and ¼ teaspoon of onion powder. Next, chop ½ ounce of dried shiitake mushrooms (I prefer this kind) and divide them evenly among the jars. Top each jar with 1½ ounces of dried ramen or chow mein noodles, seal the jars and store until ready to eat.
To prepare, heat water in a kettle and fill the jar of ramen ¾ of the way full (to the lowest ring line). Gently place the lid on the jar and allow the ramen to steep for five minutes. Enjoy! Do use caution. The glass jar may be hot. Use a hot pad or dump contents into a bowl if necessary.
Homemade Instant Ramen
Ingredients
- 4 Bou brand bullion cubes, divided
- ½ ounce dehydrated shiitake mushrooms, chopped and divided
- 2 tsp salt, divided
- 8 tsp dehydrated minced onion, divided
- 8 tsp dried chive, divided
- 1 tsp dried Urfa Chile, divided
- 2 tsp sugar, divided
- 1 tsp ginger powder, divided
- 4 tsp dried sumac, divided
- 2 tsp onion powder, divided
- 12 ounces ramen or chow mein noodles, divided
Instructions
- Wash and dry 8 pint-sized glass mason jars with lids.
- To each jar add ½ of a Bou brand chicken or vegetable bouillon cube, along with ¼ tsp of salt, 1 tsp of dehydrated minced onion, 1 tsp of dried chive, ⅛ tsp of dried Urfa chile, ¼ tsp granulated sugar, ⅛ tsp of ginger powder, ½ tsp of dried sumac and ¼ teaspoon of onion powder.
- Next, chop ½ ounce of dried shiitake mushrooms and divide evenly among the 8 glass jars.
- Top each jar with 1½ ounces of dried noodles, seal and store in the pantry until ready to eat.
- To prepare, heat water in a kettle until very hot, then pour over the jar of ramen, filling the jar about ¾ of the way full (to the lower ring line). Gently place the lid on top of the jar and allow the ramen to sit for 5 minutes. The glass jar will be hot, so pour contents into a bowl or use a pot holder to eat from the jar if necessary. Enjoy!
