Ramen Noodle Soup Dry Mix—LOW Sodium

I am privileged to know a number of exceptional cooks. One of them, my friend Mitch, has kindly shared her recipe for flavoring Ramen Noodle soup. This recipe, unlike the packages you buy in the stores, is LOW SODIUM. And if you use the Herb-Ox No Sodium cubes, you have even less sodium. A full package of store-bought Ramen Noodles has around 1,660mg of sodium! Your homemade soup will come in under 200mg. Big difference!

Ramen Noodle Soup Dry Mix

Makes 8 Servings/Packages


1 chicken or beef bouillon cube (I use Herb-Ox No-Sodium)
2 tablespoons onion powder
2 tablespoons garlic powder
1-2 tablespoons ground ginger
1 tablespoon ground black pepper
salt, to taste (optional)


Measure the bouillon, herbs and spices into a small bowl. Mix thoroughly, incorporating all ingredients together. Store in an airtight container.

You will also need:

4 cups uncooked rice noodles OR Angel Hair OR Ramen noodles OR Number 0 fideos (see Note)

You can add any of the following but this is optional to taste (see Note):

  • Minced dehydrated onions, leeks, or chives
  • Dehydrated chicken or shrimp
  • Diced dehydrated mushrooms
  • Other dehydrated vegetables like shredded Chinese cabbage and/or carrots, snow peas, spinach, etc.


  1. Pull out and prepare 8 1-quart freezer storage bags or 8 pint-sized Mason jars. (See how-to for details here).
  2. Add the ingredients, divided up, as indicated below, into each bag:
  • 1/2 cup noodles per bag
  • 1 teaspoon seasoning mix per bag
  • Additional ingredients as desired
  1. Seal up the bags or jars and store in a cool, dark place until ready to use. Alternately, you could place the various ingredients together in a quart jar and use what you need directly from the jar. I make large batches of it and then seal them in quart jars or Food Saver bags with oxygen absorbers.
  2. Place a label on the bag or jar identifying it as “Ramen Noodle Soup” and instructions on how to prepare it.

To Prepare Soup

For ONE CUP OF SOUP: Mix a bag of the mixture in a mug or bowl, add 2 cups of hot water, and stir. Let the mixture stand until the noodles become soft which is usually about 5 minutes. If you have added any of the additional ingredients, allow to stand until fully re-hydrated. More hot water may need to be added depending on how many dehydrated ingredients you added to your mix. Add the salt if you so desire and serve hot with crackers.

AS A FAMILY MEAL: Combine 8 servings with 16 cups of water in a large pot. Bring the pot to a boil. Cover the pot and reduce to a simmer. Simmer for about 5 to 10 minutes. Add the salt if you so desire and serve hot with crackers.


  • The dehydrated vegetables I add to the cup-of-soup packets have already been steamed until knife-tender before dehydrating. I do this because just adding hot water is not enough to “cook” the vegetables, so pre-cooking is in order for these.
  • Fideos (fee-DAY-ohs) are less than a dollar per bag. Get the fideos that are packaged coiled into nests. They are milled in thicknesses from Number 0 (less than 1/16 inch) to Number 4 (slightly less than 1/8 inch). The thinnest ones, the same as capellini or angel’s hair, are traditionally used in soups.
  • Ramen noodles can be found in most Asian food sections of grocery stores or at an Asian Market. You can purchase the soup packages too. Just throw away the seasoning packet that is full of sodium.

Printable Recipe can be found here. Ramen Noodle Soup Dry Mix

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