Gluten Free Ramen Seasoning (Printable)
Quick homemade ramen broth seasoning with authentic Japanese flavors
# What You Need:
→ Spices & Seasonings
01 - 2 tbsp gluten-free soy sauce powder (or coconut aminos powder for soy-free alternative)
02 - 1 tbsp garlic powder
03 - 2 tsp onion powder
04 - 1 tbsp dried shiitake mushroom powder
05 - 1 tbsp nutritional yeast
06 - 2 tsp ground ginger
07 - 2 tsp sea salt (or to taste)
08 - 1 tsp sugar (optional, for balance)
09 - 1/2 tsp ground white pepper
10 - 1/2 tsp ground black pepper
11 - 1/4 tsp ground turmeric (optional, for color)
12 - 1/2 sheet nori, finely crumbled (optional, for umami)
# How To Make It:
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, turmeric (if using), and crumbled nori (if using).
02 - Stir and mix thoroughly until all the powdered ingredients and spices are evenly distributed and no clumps remain.
03 - Transfer the finished seasoning blend to an airtight jar or container. Store in a cool, dry place away from direct sunlight to preserve freshness and flavor.
04 - To prepare instant ramen broth, stir 1 to 1½ teaspoons of the seasoning into 1 cup (8 fl oz) of hot water, adjusting the amount to taste. This blend also works well as a dry seasoning for stir-fries, rice bowls, and roasted vegetables.
# Expert Advice:
01 -
- Five minutes is all you need, and you will never buy those salty instant packets again.
- It transforms plain hot water into something deeply savory and comforting without a single drop of gluten.
02 -
- Moisture is the enemy here, so always use a completely dry spoon when reaching into the jar.
- Not all soy sauce powder is gluten free, so read the label carefully or stick with coconut aminos powder if you are unsure.
03 -
- Grind your own shiitake powder from whole dried mushrooms for a fresher, more intense flavor than anything store bought.
- Add a drop of toasted sesame oil to your broth at serving time rather than into the dry mix, because the oil will spoil the shelf life.