Gluten Free Ramen Seasoning Blend (Print Version)
Flavorful gluten-free blend for authentic ramen broth. Perfect for noodles, soups, and stir-fries.
# 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 depth)
# How-To Steps:
01 - In a small mixing bowl, combine the gluten-free soy sauce powder, garlic powder, onion powder, dried shiitake mushroom powder, nutritional yeast, ground ginger, sea salt, sugar, white pepper, black pepper, turmeric, and crumbled nori.
02 - Stir or whisk all ingredients together until uniformly blended, breaking up any clumps in the powder.
03 - Transfer the finished blend to an airtight jar or container. Store in a cool, dry place away from direct sunlight.
04 - Stir 1 to 1½ teaspoons into 1 cup (240 ml) of hot water for instant ramen broth, adjusting to taste. Also works well as a dry seasoning for stir-fries, rice bowls, and roasted vegetables.
# Expert Tips:
01 -
- It captures that deep, restaurant quality ramen broth flavor without a single drop of gluten containing soy sauce.
- You can whip it up in five minutes with pantry staples and it keeps for weeks in a sealed jar ready whenever the craving hits.
02 -
- Double check every single label especially on soy sauce powder, nutritional yeast, and nori because cross contamination with gluten is common in these products.
- Grinding your own shiitake powder from dried mushrooms gives a fresher, more intense flavor than anything you will find pre packaged.
03 -
- Use a dedicated coffee grinder for spices to get the smoothest texture, since chunky bits will not dissolve well into broth.
- Write the date on the jar with a piece of tape because even though it lasts a long time, fresh powder always tastes dramatically better than powder that has been sitting for months.