anyone have suggestions on a soup base for ramen with much less sodium? perhaps with potassium as a substitute?

This post was edited by carteblanche on Aug 31 2013 05:09am

Potassium is not a substitute to salt...
Idk maybe if u really want to cut on salt, only put half of the powdered stock? Maybe make a chili/garlic oil and put a little bit to substitute for the missing powdered stock flavour?

Ya, great advice. Just make sure to add stuff to compensate for the missing flavour of the stock base and you're good to go.

Edit: you can also find cans of Chinese style stock at most Asian markets so you could just forgo the stock base and cook your noodles in the chinese stock in place of water.

This post was edited by acyroma on Sep 3 2013 05:54pm

dont use that seasoning packet.

yeah i messed up the topic title but idk how to edit that. i specified sodium in my post though. i'm supposed to get 4000 mg of potassium and <2000 mg of sodium, so replacing sodium with potassium works for me.



i tried using reduced sodium chicken broth instead of water, but it really didn't have much flavour. i had to buy some organic brand since the normal reduced sodium stuff surprisingly has the same amount of sodium as the packet. normal broth was around 900 mg per cup (takes 2 cups to cook), the reduced sodium stuff is around 500 mg per cup, and the organic thing i bought had only 100-200 mg per cup



well, yeah, hence why i'm looking for a substitute

This post was edited by carteblanche on Sep 4 2013 07:02pm

I put a little bit of olive oil and some onions/mushrooms which I have in fridge most of time.

idk if that's any help but maybe you could try shin ramyun if that's not what you're already using, i found the powdered stock to be much tastier than regular instant ramen powder. So i guess putting half the stock wouldnt be too hard to compensate for tastewise.. but idk if it's the same, less, or more salty then the mr.noodle type of ramen

yeah that's the ramyun i grew up with. never had the americanized stuff until much later. but the sodium content is still too high. i actually cook it in such a way there's almost no water left to get a stronger flavour, so cutting down the soup base would not be a good solution. have to find alternative ways to add flavour without sodium

All instant ramen, the instant soup packets are CRAZY high sodium.

You could maybe try pho stock or miso soup, for variety. Good luck.

Not happening with powdered stuff. Maybe make your own pork/chiken/beef stock? then freeze it? then just cook noodles with it...