Pick Any Veggies YOU Like in Your Ramen
I personally go with:
- Carrots ($1.99/bag)
- Can of whole kernel corn (~$1.17 can)
- Baby Bella Mushrooms ($3.69 per 1 lb box)
- Green onions (~$2 per bunch)
Remember, we’re doing this in bulk so buy lots because when you dehydrate, they’ll shrink.
I’d also buy whatever is cheapest – so if baby carrots are cheaper than whole carrots, please buy the baby carrots.
Similar products exist out there from places like Ramen Bae but they’re ~$25 + $5 shipping. Above we spent $8.85 vs $30.
No matter how you slice it, doing this is far cheaper when done at home and you control everything – from the size of the veggies to what’s in the mix.
We also aren’t “fluffing” it with cheap stuff like cabbage.
Wash All Veggies, Peel Any that Require it and then Slice them THIN
Ideally, do this with a mandolin OR carefully slice as thin as possible with a knife.
Being thin means they’ll dehydrate faster.
Set Your Dehydrator to ~145F
If your dehydrator trays don’t have mats, you could opt to use parchment paper to line the trays.
Put the sliced veg onto trays and then start dehydrating. These veggies are best dehydrated overnight or for 16+ hours.
The next day, take a few pieces of each out and allow to cool and then bend with your fingers.
The pieces should feel brittle to the touch. If they feel like rubber bands or they’re soft, they need to keep dehydrating.
Once Done, Store in Ziploc or Mylar Bags
Before closing, push as much air out as possible. Store in a cool dry place.
Optionally, store with a desiccant bag or moisture absorber.
For longer storage, keep in your refrigerator OR freezer.
To use, simply sprinkle into your boiling water when you go to cook.
Homemade Ramen Veggies
Ingredients
- 1 bag Baby carrots
- 1 can whole kernal corn
- 1 lb box Baby Bella Mushrooms
- 2 bunches Green Onions
Instructions
- Wash and/or peel all veggies. For something like corn kernels in a can, I like to dump the water and then pat dry with paper towel. This just helps with speeding up dehydration.1 bag Baby carrots, 1 can whole kernal corn, 1 lb box Baby Bella Mushrooms, 2 bunches Green Onions
- Take veggies and slice thin either with a mandolin or with a knife. The thinner the better because it'll speed up dehydration.
- Take veggies and evenly space across dehydrator trays, ensuring none overlap.
- Set dehydrator to ~145F.
- Dehydrate veggies overnight. In the morning, take a few out and allow to cool. They should feel brittle to the touch and snap. If they still feel pliable, they need to keep dehydrating.
- Store in ziploc baggies and use whenever you want Ramen.
