Corn-Free DIY Shin Seasoning Mix

(Makes enough for 2 servings of ramen)

1 tbsp Gochugaru (Korean chili flakes - adjust for heat)

1 tsp Shiitake Mushroom Powder (essential for authentic umami)

1 tsp Beef Bouillon Powder (check label: use a brand without corn starch/maltodextrin, or sub 1 tbsp beef bone broth concentrate)

1 tsp Garlic Powder

1/2 tsp Onion Powder

1/4 tsp Ground Black Pepper

1/4 tsp Potato Starch or Tapioca Starch (replaces corn starch to give the broth slight body)

1/2 tsp Cane Sugar (replaces corn syrup solids)

(Kettle & Fire Beef Bone Broth Concentrates / Pouches

Where to Buy: Whole Foods, Kroger, Target, or Publix.)

Ramen

Mix the Dry Seasoning: Store extra in an airtight jar

Whisk the gochugaru, shiitake powder, corn-free beef powder, garlic powder, onion powder, black pepper, potato starch, and cane sugar together in a small bowl until evenly blended.

Build the Broth Base: Adds deep savory depth

In your cooking pot, heat 1 tsp of sesame oil over medium heat. Briefly saute 1 clove of minced fresh garlic and 1 tbsp of minced green onion for 30 seconds, then stir in 1 tbsp of soy sauce (or tamari) to deglaze.

Simmer and Serve:

Pour in 2 cups (16 oz) of water and whisk in your dry seasoning mix. Bring to a rolling boil, add your corn-free noodle cake, and cook for 4 minutes until the noodles are chewy and the broth thickens slightly.