Gluten Free Ramen Seasoning (Printable version)
Aromatic Japanese-inspired seasoning blend for rich umami broth flavor in minutes
# 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 (adjust to taste)
08 - 1 teaspoon sugar (optional, for flavor 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 added 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 all the ingredients together until the mixture is evenly blended with no clumps remaining.
03 - Transfer the finished seasoning to an airtight jar or container. Store in a cool, dry place away from direct sunlight to preserve freshness and potency.
04 - To use, stir 1 to 1½ teaspoons of the seasoning blend into 1 cup (8 fl oz) of hot water and adjust to taste. This blend also works well as a dry seasoning for stir-fries, rice bowls, and roasted vegetables.
# Expert tips:
01 -
- It takes exactly five minutes from pantry to jar, no cooking required, and you will never need those sodium bombs from the store again.
- The umami depth from shiitake powder and nori creates a broth so satisfying that even my gluten eating friends could not tell the difference.
- You control every single ingredient, which means no mystery fillers, no cross contamination worries, and you can tweak it until it tastes like yours.
02 -
- I once rushed and added nori that was slightly damp, and within days the whole jar clumped into a brick, so make absolutely sure every ingredient is bone dry before mixing.
- The flavor deepens noticeably after the first twenty four hours as the powders meld together, so resist the urge to judge it immediately.
03 -
- Toast the dried shiitake mushrooms in a dry pan for two minutes before grinding to intensify their flavor tenfold, just watch carefully because they burn fast.
- Add a tiny pinch of red pepper flakes or a drop of toasted sesame oil directly into the broth when serving, not into the jar, to keep the base blend versatile for everyone.