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ramen veggies recipe

Homemade Ramen Veggies

The dehydrated packet you get with Ramen is lackluster and it's cheap and easy to do it yourself at home.
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Prep Time: 30 minutes
Cook Time: 16 hours
Total Time: 16 hours 30 minutes

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.

Notes

Use any veggies that YOU like in your Ramen and then follow this exact process. 
Inspiration: Bok choy, cabbage, shitake mushrooms, garlic, broccoli, etc. 
Optionally add moisture absorbers to the storage bags so that the veggies last longer.