Maruchan ramen contains inflammatory canola oil, MSG, maltodextrin, and artificial preservatives. This DIY version uses coconut oil instead of seed oils, real beef bone broth powder instead of MSG, and organic ingredients throughout for a clean, nutrient-dense meal without inflammatory additives.
Based on: Ramen Noodle Soup Beef Flavor
· Makes approximately 20 servings
· Serving: 1 portion (43g) - equivalent to 1 package commercial ramen
Why This Recipe is Seed Oil Free
Commercial Ramen Noodle Soup Beef Flavor from Maruchan often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
5g (about 1 tablespoon) · Simply Organic Black Pepper
Natural spice for depth of flavor
Organic dried chives
10g (about 2 tablespoons) · Simply Organic Chives
Replaces dehydrated chives, adds fresh herb flavor
Instructions
Step 1. For the noodles: In a large mixing bowl, combine 500g organic whole wheat flour with 1 teaspoon sea salt. Create a well in the center. Melt 60g coconut oil until just liquid (not hot) and whisk with 2 eggs plus 100ml warm water. Pour wet ingredients into flour well and mix with a fork, gradually incorporating flour until a shaggy dough forms. Knead on a floured surface for 8-10 minutes until smooth and elastic - the dough should spring back when poked. Coconut oil creates a slightly different texture than canola oil but provides better nutrition and stability.
Step 2. Wrap dough tightly in plastic wrap and rest for 30 minutes at room temperature. This allows gluten to relax and makes rolling easier. Meanwhile, prepare your seasoning blend.
Step 3. For the seasoning blend: In a large bowl, whisk together 200g beef bone broth powder, 40g sea salt, 30g nutritional yeast, 15g garlic powder, 15g onion powder, 5g black pepper, and 10g dried chives. Mix thoroughly for 2-3 minutes - bone broth powder can clump, so ensure even distribution. The nutritional yeast provides natural umami that replaces MSG without the inflammatory effects.
Step 4. Divide rested noodle dough into 4 portions. Using a pasta machine or rolling pin, roll each portion to about 2mm thickness (setting 6 on most pasta machines). The coconut oil makes the dough slightly more pliable than commercial versions. Cut into thin ramen-style noodles, about 2-3mm wide. Dust lightly with flour to prevent sticking.
Step 5. To cook fresh noodles: Bring a large pot of salted water to boiling. Add noodles and cook for 2-3 minutes until tender but still with slight bite. Drain immediately. For one serving: use about 40g fresh noodles (equivalent to the 43g commercial serving).
Step 6. To prepare seasoning: For each serving, mix 2 tablespoons (about 15g) of the seasoning blend with 1.5 cups (360ml) hot water. Whisk until completely dissolved - the bone broth powder dissolves better in very hot water. Add cooked noodles and let sit 1-2 minutes to absorb flavors. The result should have rich beef flavor without artificial additives.
Step 7. For meal prep: Fresh noodles can be portioned into 40g servings, dried on racks for 24-48 hours, then stored in airtight containers. Dried homemade noodles will cook in 3-4 minutes in boiling water. Each seasoning packet should be 15g (about 2 tablespoons) stored in small containers or sealed packets.
Step 8. Optional additions: Add 1 tablespoon coconut oil or grass-fed butter to the finished soup for extra richness and to boost the fat content closer to the original. Fresh green onions, soft-boiled egg, or sautéed mushrooms make excellent toppings that enhance both nutrition and flavor.
Storage
Fresh noodles: refrigerate up to 3 days or freeze up to 3 months. Dried noodles: store in airtight containers up to 6 months. Seasoning blend: store in airtight container up to 1 year in cool, dry place.
Cost Comparison
Cost per serving (homemade)$0.63
Cost per serving (store-bought)$0.25
Savings-152%
DIY costs more upfront but provides vastly superior nutrition - no seed oils, real bone broth instead of MSG, organic ingredients. The quality difference justifies the premium, and bulk buying reduces long-term costs.