I mixed a few common pantry spices to create a Homemade Ramen Powder using ingredients you probably already have, and I reveal the surprising combination in the recipe.
I never thought a ramen packet could be beaten until I started fiddling with pantry spices. Using simple stuff like garlic powder and toasted sesame seeds I ended up with a mix that tastes way deeper than store packets.
It’s kind of addictive, and yeah I messed up the first few batches but that helped me nail the balance. If you crave a quick upgrade to instant noodles or want to stash a jar for emergencies this is the kind of Homemade Ramen Powder that changes dinner.
And if you like messing around in the kitchen this Diy Ramen Seasoning will make you feel clever.
Ingredients
- Instant chicken bouillon powder: very salty, big umami punch, adds depth but high sodium.
- Onion powder: dries onion flavor, a little sweetness, adds savory backbone to broth.
- Garlic powder: concentrated garlic, gives warmth and depth, easy pantry staple.
- Ground ginger: bright, slightly spicy, lifts richness and cuts fattiness.
- Granulated sugar: adds tiny sweet balance, tames salty and bitter notes.
- Toasted sesame seeds: nutty texture, subtle oiliness, gives mild toasty aroma.
- Dried green onion flakes: light onion bite, visual flecks, some fibre and mild freshness.
- MSG optional: amplifies umami, makes broth more savory, use sparingly if sensitive.
Ingredient Quantities
- 3 tablespoons instant chicken bouillon powder (or 2 tbsp vegetable bouillon for a veg option)
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 teaspoon ground ginger
- 1 teaspoon granulated sugar
- 3/4 teaspoon kosher salt
- 1/2 teaspoon ground white pepper (or black pepper)
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 teaspoon toasted sesame seeds
- 1 teaspoon dried green onion flakes
- 1/2 teaspoon MSG (optional, like accent)
How to Make this
1. Measure everything out: 3 tablespoons instant chicken bouillon powder or 2 tablespoons vegetable bouillon powder if you want it veg, 1 tablespoon onion powder, 1 tablespoon garlic powder, 1 teaspoon ground ginger, 1 teaspoon granulated sugar, 3 4 teaspoon kosher salt, 1 2 teaspoon ground white pepper or black pepper, 1 4 teaspoon crushed red pepper flakes if using, 1 teaspoon toasted sesame seeds, 1 teaspoon dried green onion flakes, and 1 2 teaspoon MSG if you want that umami boost.
2. Toast the sesame seeds in a small dry skillet over medium heat until fragrant and just turning golden, about 1 to 2 minutes. Watch them, they burn fast. Let cool.
3. Crush the toasted sesame seeds and the dried green onion flakes a little so they blend better. Use a mortar and pestle, the back of a spoon in a bowl, or a quick pulse in a spice grinder or coffee grinder.
4. Put the bouillon, onion powder, garlic powder, ground ginger, sugar, kosher salt, white pepper, crushed red pepper flakes and MSG in a medium bowl. Add the crushed sesame and green onion.
5. Whisk or stir vigorously until everything is evenly mixed. If you want an even finer mix, pulse once or twice in a clean spice grinder or blender jar. This helps the salt and sugar distribute so you dont get salty bits.
6. Taste a very small pinch by dissolving it in a tablespoon of hot water to check seasoning. Remember the bouillon is salty so you might want to reduce the added kosher salt if it seems too salty.
7. Transfer the seasoning to an airtight jar or container. Label it and store in a cool dark place for up to 3 months, or longer in the fridge if you used fresh ingredients.
8. To use with ramen: stir about 1 to 2 teaspoons of seasoning into each cup of boiling water or into a single serving of cooked noodles, then taste and adjust. For a whole pot of broth try 1 to 3 tablespoons depending on how strong you like it. Enjoy messing with it try adding a splash of soy sauce or a little toasted sesame oil when actually making the soup for extra depth.
Equipment Needed
1. Measuring spoons and a 1 cup measuring cup, for the bouillon, powders and sugar
2. Small dry skillet, to toast the sesame seeds over medium heat
3. Wooden spoon or small spatula, to stir and watch the seeds so they don’t burn
4. Mortar and pestle or a small spice/coffee grinder, to lightly crush the toasted sesame and green onion flakes
5. Medium mixing bowl, to combine all the spices
6. Whisk or fork, to mix everything evenly (a spoon works in a pinch)
7. Small ramekin or cup and a teaspoon, to dissolve a pinch in hot water and taste
8. Airtight jar or container and a label, to store the seasoning
FAQ
Homemade Ramen Seasoning Recipe Substitutions and Variations
- Instant chicken bouillon powder: swap with equal amount vegetable bouillon powder, or stir 1 tbsp white miso into 2 tbsp warm water for a rich umami hit, or use 1.5 to 2 tbsp mushroom bouillon powder for an earthier taste, or 2 tbsp soy sauce plus a pinch of sugar and salt (cut back on any added salt)
- Onion powder: replace with 1 tbsp dried minced onion, or 1 tbsp finely grated fresh onion (sauté briefly so it loses the raw bite), or 1 tbsp shallot powder, or 1 tbsp dried chives/green onion flakes for a fresher green note
- Garlic powder: use 1 tbsp fresh minced garlic (cook a little to tame the sharpness), or 1 tbsp garlic flakes rehydrated in a splash of water, or 1 tsp roasted garlic paste if you want a sweeter, rounder garlic flavor
- Toasted sesame seeds: swap for 1/4 to 1/2 tsp toasted sesame oil for that nutty aroma (use less, it’s strong), or 1 tsp tahini thinned with a bit of water for sesame depth, or 1 tsp toasted sunflower seeds or crushed peanuts for crunch and a mild nutty note
Pro Tips
– Taste first, then salt. Bouillon carries most of the salt so start light when seasoning your soup or noodles. Dissolve a tiny pinch in hot water to check it, and only add more if needed.
– Toast the sesame seeds just till they smell nutty, watch closely they burn fast. Crush them gently before mixing so they release oil and blend instead of sitting as crunchy bits.
– Prevent clumps and moisture by giving the dry mix a quick pulse in a clean spice grinder or by rubbing the powders between your fingers. Store in an airtight jar with a few grains of uncooked rice or a small silica packet to keep it dry.
– When using the mix in broth, boost depth with a splash of soy sauce or a drop of toasted sesame oil, and if you want extra umami try a tiny pinch of mushroom powder or MSG, but go easy so it doesnt overpower.
Homemade Ramen Seasoning Recipe
I mixed a few common pantry spices to create a Homemade Ramen Powder using ingredients you probably already have, and I reveal the surprising combination in the recipe.
12
servings
15
kcal
Equipment: 1. Measuring spoons and a 1 cup measuring cup, for the bouillon, powders and sugar
2. Small dry skillet, to toast the sesame seeds over medium heat
3. Wooden spoon or small spatula, to stir and watch the seeds so they don’t burn
4. Mortar and pestle or a small spice/coffee grinder, to lightly crush the toasted sesame and green onion flakes
5. Medium mixing bowl, to combine all the spices
6. Whisk or fork, to mix everything evenly (a spoon works in a pinch)
7. Small ramekin or cup and a teaspoon, to dissolve a pinch in hot water and taste
8. Airtight jar or container and a label, to store the seasoning
Ingredients
3 tablespoons instant chicken bouillon powder (or 2 tbsp vegetable bouillon for a veg option)
1 tablespoon onion powder
1 tablespoon garlic powder
1 teaspoon ground ginger
1 teaspoon granulated sugar
3/4 teaspoon kosher salt
1/2 teaspoon ground white pepper (or black pepper)
1/4 teaspoon crushed red pepper flakes (optional)
1 teaspoon toasted sesame seeds
1 teaspoon dried green onion flakes
1/2 teaspoon MSG (optional, like accent)
Directions
- Measure everything out: 3 tablespoons instant chicken bouillon powder or 2 tablespoons vegetable bouillon powder if you want it veg, 1 tablespoon onion powder, 1 tablespoon garlic powder, 1 teaspoon ground ginger, 1 teaspoon granulated sugar, 3 4 teaspoon kosher salt, 1 2 teaspoon ground white pepper or black pepper, 1 4 teaspoon crushed red pepper flakes if using, 1 teaspoon toasted sesame seeds, 1 teaspoon dried green onion flakes, and 1 2 teaspoon MSG if you want that umami boost.
- Toast the sesame seeds in a small dry skillet over medium heat until fragrant and just turning golden, about 1 to 2 minutes. Watch them, they burn fast. Let cool.
- Crush the toasted sesame seeds and the dried green onion flakes a little so they blend better. Use a mortar and pestle, the back of a spoon in a bowl, or a quick pulse in a spice grinder or coffee grinder.
- Put the bouillon, onion powder, garlic powder, ground ginger, sugar, kosher salt, white pepper, crushed red pepper flakes and MSG in a medium bowl. Add the crushed sesame and green onion.
- Whisk or stir vigorously until everything is evenly mixed. If you want an even finer mix, pulse once or twice in a clean spice grinder or blender jar. This helps the salt and sugar distribute so you dont get salty bits.
- Taste a very small pinch by dissolving it in a tablespoon of hot water to check seasoning. Remember the bouillon is salty so you might want to reduce the added kosher salt if it seems too salty.
- Transfer the seasoning to an airtight jar or container. Label it and store in a cool dark place for up to 3 months, or longer in the fridge if you used fresh ingredients.
- To use with ramen: stir about 1 to 2 teaspoons of seasoning into each cup of boiling water or into a single serving of cooked noodles, then taste and adjust. For a whole pot of broth try 1 to 3 tablespoons depending on how strong you like it. Enjoy messing with it try adding a splash of soy sauce or a little toasted sesame oil when actually making the soup for extra depth.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 4.75g
- Total number of serves: 12
- Calories: 15kcal
- Fat: 0.29g
- Saturated Fat: 0.04g
- Trans Fat: 0g
- Polyunsaturated: 0.05g
- Monounsaturated: 0.13g
- Cholesterol: 0mg
- Sodium: 748mg
- Potassium: 29mg
- Carbohydrates: 1.35g
- Fiber: 0.21g
- Sugar: 0.5g
- Protein: 0.39g
- Vitamin A: 50IU
- Vitamin C: 0.2mg
- Calcium: 3.3mg
- Iron: 0.21mg
