BAYFOOD COOKS: One of the things that I miss is eating ramen since shifting to a dramatically lower sodium diet. I don’t even mean the nice ramen you get in restaurants - I mean like the quarter a packet kind you get in the store. I don’t know why I like it; it’s horrible for you.
Determined to still eat whatever I did before, but modified, I went in search for lower sodium and/or homemade ramen recipes. Most of the ramen recipes would still consist of using the packet noodles with your own broth - but the noodles themselves contain a lot of sodium so that posed another problem! Eventually, I found some recipes that went through the process of making your own ramen noodles. I found out that the Potassium Carbonate & Sodium Bi-Carbonate is what gives it that yummy, salty flavor. Otherwise it’s essentially flour, eggs, and water to make the dough. My mother (since she’s more skilled in cooking) took on the challenge of making homemade ramen thanks to our Kitchen Aid pasta cutter.
It actually turned out pretty well! Once combined with broth, spices, and herbs, I was able to enjoy those familiar ramen flavors. I even tried eating other types of homemade thin noodles and I couldn’t really tell the difference between the Ramen specific noodles and the others. So I think so long as you get thin noodles that don’t have the Sodium Bicarbonate or make your own, you can have homemade low sodium ramen!
For the broth, I basically had a combination of low sodium chicken and beef broths, ginger, garlic, green onions, and a little bit of hoisin and sriracha sauces. I also added some lower sodium pastrami for some meat.
Plastic bag bans have spurred a spike in deaths from E. coli poisoning.
Angelenos! We can’t use plastic bags anymore. So remember to wash your totes!