Homemade Ramen Veggies
The dehydrated packet you get with Ramen is lackluster and it's cheap and easy to do it yourself at home.
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.