I am not ashamed to admit that I hoard instant ramen seasoning packets like a chipmunk hoards nuts before winter comes. There’s a rhyme and a reason for this strange fixation, I promise. You see, in my kitchen the noodles-to-seasoning mix ratio is rarely one to one. At times I’ll use just a single packet to flavor two blocks of noodles, leaving room for upgrades and additions like garam masala or a pinch of ground Sichuan peppercorn. And on days when I just want some bouncy ramen noodles in a salad or a soup, I’ll omit the powdery seasoning entirely. So after years of straying from the instructions on the back of the package—or creative deviations, as I like to say—I’ve amassed a rather sizable collection of instant ramen seasonings.
Luckily though, my hoarding problem has emerged as somewhat of a dark horse of my spice cabinet. Small as they may be, these seasoning sachets are jam-packed with umami-rich ingredients that can turn anything—roasted veggies, boiled or steamed grains, grilled chicken, and fluffy scrambled eggs—into better versions of themselves. And there’s rarely a savory dish made in my kitchen that doesn’t get a sprinkle of this salty concoction.
Photo by Joseph De Leo, Food Styling by Judy Haubert, Prop Styling by Anne Eastman
What’s inside a packet of instant ramen seasoning, and why does it taste so good?
The easy answer here is umami. But to get more granular (literally), pretty much every brand of instant noodles seasoning contains dehydrated alliums and herbs like onion, garlic, scallions, chives, and cilantro, to name a few. Some, like Shin Ramyum and Jin, also have dried mushroom or cabbage powder which are natural enhancers of savory flavors. But stock granules—derived from dehydrated veggies, meats, and seafood—are the primary sources of umami. And many contain some MSG too unless of course it’s stated otherwise on the package.
But for most brands, it doesn’t just stop at umami—spices and other flavoring elements play just as important a role in creating each brand’s unique taste profile. Maggi Masala Noodles, a childhood favorite of mine, has tons of ground spices like cumin, coriander, turmeric, and red chile. And in Mama’s Tom Yum flavored instant ramen, you’ll find classic Thai ingredients like dried lemongrass and makrut lime leaves, galangal, coconut sugar, and citric acid, that you can certainly use beyond just a bowl of noodles.
How to cook with instant ramen seasoning
There was a time when I had separate jars for each flavor of instant ramen seasoning in my spice cabinet. But I have since lost the patience and the luxury of time to do so, so the sachets simply live in a dedicated drawer, ready for action whenever the need for umami presents itself. Below are a few fun ways I’ve put my seasoning stash to good use.
