Ramen Flavor Packets

[OBob]

Anybody know the scoop on those little flavor packets that come with Top Ramen? I've always liked to make soups using ramen and a bunch of veggies. I'm happy to eliminate the noodles, and I'm hoping that the packets are acceptable. Their ingredients are listed as:

salt, lactose, dehydrated soy sauce (wheat, soybeans, salt maltodextrin), MSG, dehydrated vegetables (onion, garlic, chive), hydrolyzed corn, wheat and soy protein, spices, sugar, partially hydrogenated vegetable oil, artifical shrimp/lobster flavors, citric acid and a list of preservatives.

I recognize that the sugar and hydrogenated oil are issues, but we're talking about a flavor packet that contains a tablespoon of total material, so the quantities have to be minute. The package doesn't list the total carbs or net fiber for the packet separately from the noodles, so I don't know exactly what I'd be taking in. I'm thinking it would be insignificant, but wanted to see if someone more experienced had some knowledge on the subject.

They pack a great flavor that goes great with a bunch of different veggies like bok choi, spinach, cilantro, etc. I could probably duplicate, but as much as I love to cook, convenience is occasionally an issue.

Cheers,


OBob

[not2late]

Re: Ramen Flavor Packets

salt, lactose, dehydrated soy sauce (wheat, soybeans, salt maltodextrin), MSG, dehydrated vegetables (onion, garlic, chive), hydrolyzed corn, wheat and soy protein, spices, sugar, partially hydrogenated vegetable oil, artifical shrimp/lobster flavors, citric acid and a list of preservatives.

Lactose is a milk sugar and it's the second item on the list, meaning that it's in pretty high concentration. Salt is the number one item.

You'd probably do better using real ingredients like alittle soy sauce, minced garlic and onion.

[higgies]

Re: Ramen Flavor Packets

Or getting a boullion cube, just watch the ingredients as usual. The sodium also is a killer!

[boonie stomper]

Re: Ramen Flavor Packets

I've used them, but as they are similar to powdered bouillon which is 2g per serving, I use only 1/2 serving at a time, count as 1g, and because of the salt it's better tasting diluted anyway.


If you cook down whatever's leftover from your meat then remove the solids, you can cool what's left, take the hardened fat off and store for use in cooking, and what's left (stock) is your flavor agent. You can use it instead, and it keeps well refrigerated, or better - frozen in an ice cube tray & put in a ziplock in the freezer to use 1 cube at a time.

[HeidiE]

Re: Ramen Flavor Packets

I dont think he wants to cook anything to be honest

but if you did OBob ..these are great ideas!

if you dont want to cook ...well the answer is ..no dont eat that stuff ...sounds like a chemistry experiment to me....find a better alternative like some canned all "natural' whatever that means ..chicken stock add some soy sauce and call it good!!!

that is not cooking really!