Food Find: Ramen Bae

I had a “fun” weekend two weekends back. I stepped into a hole our chickens had dug on our homestead and fell hard, landing on my left arm. After a 7-hour ER adventure, I was released in a splint and a sling. And on a lot of painkillers.

I am at Day 12 now, and out of the splint—and got the approval to wear the sling as little as I can. So that means? With 1½ arms working (that extra half really goes far!), I got back to cooking and reviewing. That and weaning off painkillers geo me excited to be back in the saddle. It’s nice to be clear-headed again.

So, during that time, I started looking at ads and new items (hey, at least I didn’t buy anything on Shein during those days), and I ordered two bags of Ramen Bae. It turns out that you can spend a lot of time waiting for a dislocated elbow to heal. So much time to scroll social media and look at ads. Lol.

What is Ramen Bae? It is a blend of dehydrated and freeze-dried toppings to add to ramen – and so many more things. It comes in 5 flavors now, from a vegan-friendly veggie mix to a spicy garlic, kimchi, and now beef version. It’s whole ingredients and doesn’t have sugar or sodium added in.

But what sets it apart is that the ingredients are Asian-based. Let’s be real here: Most freeze-dried and dehydrated food is either single-ingredient or bland American food. Yes, some brands have gotten better these past few years, but usually, it’s the accepted meals—be it Pad Thai, for example, or really bland “fried rice” for “Asian meals”.

I don’t eat that way at home, and I sure don’t when hiking. I tone it down here on TrailCooking because I do realize many of our readers are not used to more ethnic foods, but darn it, I love flavor so much and I love bok choy and tiny bites of tofu and bean curd. It feeds my soul. I picked the two varieties that were more American “normal” for this review, and will leave the Japanese seafood delite for myself (and the boys). It has squid, fish cakes, krab and shrimpies.

We tried the Beef Mix, which is $31.99 for 14 ounces. A serving is 20 grams, which is about a ¼ cup. So, while it might seem expensive, it isn’t if you run the math. It is just shy of 20 servings. So it is $1.59 a serving, which gives you 6 grams of protein and 3 grams of fiber.

The mix is gluten-free.

Ground Beef, Cabbage, Bok Choy, Shiitake Mushroom, Carrot, Roasted Garlic, Bean Curd, Egg, Green Onion

We also picked up the Veggie Mix. It sells for $24.99 for 14 ounces. A serving is 20 grams, and there are 20 servings per bag, which works out to $1.25 a serving. It adds 4 grams of protein and 3 grams of fiber per serving.

It is both vegan and gluten-free.

Cabbage, Bean Curd, Carrot, Broccoli, Bok Choy, Corn, Shiitake Mushroom, White Mushroom, Tofu, Green Onion, Roasted Garlic.

It’s called Ramen Bae, so ramen was up first to make. Being I can’t drive right now due to the arm, I went on Amazon and ordered up a 24-pack of ramen, leavign 3 boys really happy Mom had bought junk food for them. Amazon is definetly the place to get ramen on the cheap, half the price in the stores here. The Ramen Bae actually beat the ramen by a day, fast shipping.

Ramen

Ingredients:

• 1 package ramen, flavor of choice
• ¼ cup Beef Mix Ramen Bae

Directions:

Add 2 cups water to a small pot and bring to a boil.

Add in the ramen, broth mix and beef mix. Cook for 3 minutes, lowering the flame as needed.

Enjoy.

Serves 1.

Veggie Scrambled Eggs

Ingredients:

• ¼ cup freeze-dried eggs (not pre-cooked like Mountain House sells)
• ¼ cup Veggie Mix Ramen Bae

Also Take:

• 1 Tbsp or 1 packet of olive oil
• Salt to taste

Directions:

Pack the dry ingredients in a zip-top sandwich bag.

In Camp:

Add ½ cup cool water to the bag, seal, and shake well. Let rehydrate for 10 minutes.

Using a small non-stick pot or fry pan, heat the oil over a medium-low flame.

Add in the egg mixture and scramble until done. Add salt to taste and serve.

Serves 1.

Notes:

The egg scramble would work well if added to tortillas for breakfast burritos.

Augason Farms sells powered whole eggs, their rehydration is a bit different than freeze-dried eggs, which uses 3 Tbsp water per 2 Tbsp freeze-dried egg, so I added in another 2 Tbsp water to rehydrate the vegetables. Using that, the rehydration can be used for most dried or freeze-dried eggs.

Want to see how we freeze-dry our chickens’ eggs? See here.

Maybe it’s a true classic. How more simple can you get than making rice? It’s gluten-free and easy on the stomach after long days in the sun.

Beefy and Veggie Rice

Ingredients:

• 1 cup instant rice
• ¼ cup Beef Mix Ramen Bae
• 2 Tbsp shelf-stable parmesan cheese (if desired)
• 1 tsp beef boullion
• Salt to taste

Directions:

Pack the dry ingredients in a zip-top sandwich bag.

In Camp:

In a small pot, bring 1¼ cups water to a boil. Add the dry ingredients and stir well. Turn off the stove, cover the pot, and let it sit for 15 minutes. Use a pot cozy at high altitudes or in cool temperatures.

Stir well and enjoy.

Serves 1 large appetite.

FBC Method:

Add dry ingredients to a quart freezer bag. Place the freezer bag in an FBC Cozy, and add in 1¼ cups boiled water. Stir, seal tightly and let sit for 15 minutes.

My review thoughts:

I really enjoyed Ramen Bae – and with how big the bags are, I will be enjoying it all summer long. They have a deal if you use code “SUMMER10” for 10% off 2 bags or more, when checking out. Shipping is free over $20.

They shipped fast, and the product was exactly as promised. The bags are large and, yes, fresh. Sometimes, doom-scrolling social media can pay off if you find a great product.

FTC Disclaimer:

We bought all the products that were reviewed. All thoughts and opinions are ours.

~Sarah