(Part 2) Best packaged bouillon according to redditors

No it doesnt.

https://www.campbells.com/swanson/lower-sodium-broth-stock/natural-goodness-chicken-broth/

15Kcal/8floz

+https://www.fatsecret.com/calories-nutrition/roundys/wisconsin-blend-vegetables

1 cup of ckn broth with 1/3 cup of veggies, according to these, is only 40 calories, so 55 cal on the packet is hardly outrageously low. While certainly less convenient than a single serve dehydrated packet, making your own would be cheaper and tastier.

Im trying to think of a way to make it just add hot water portable, bouillon cubes are kinda shit, but dont require refrigeration like soup base... and im going to assume you can get freeze dried mixed veggies in bulk...

https://smile.amazon.com/Harmony-House-Foods-Dried-Vegetable/dp/B0039QXWPM/

+

https://www.amazon.com/Herbox-Granular-Chicken-Bouillon-3-3-Ounce/dp/B00473P6PA

$.20 a serving for the boullion, $.43 for two tablespoons of veggies, + a pinch of salt. $.64 a cup of no refrigeration just add hot water chicken vegetable soup.

Bouillon is good but I prefer the powder. Easier to portion and it dissolves faster. It's cheaper in larger quantities, too.

https://www.amazon.com/Knorr-Bouillon-Gran-Chicken-ounce/dp/B00MQCDCC8

I actually agree with you. However I am irritated by people using weak and easily defeated arguments that hurt the message they are trying to convey.

edit: Comparing it to the most economical canned beef I could find puts it at roughly 2x as expensive for having roughly 2x the nutrition. Sounds like a wash to me.

Use tomato paste instead of tomato sauce. The sauce adds too much liquid.

Or if you can find it Knorr makes tomato chicken bullion specifically for making red rice.

Knorr Granulated Bouillon, Tomato Chicken, 7.9 Ounce https://www.amazon.com/dp/B000JLOOO8/ref=cm_sw_r_cp_api_i_Wop7CbW02D256

Try this stuff:

https://www.amazon.com/Knorr-Chicken-Bouillon-Granulated-Tomato/dp/B017B6NAJS/ref=pd_lpo_sbs_325_t_0?_encoding=UTF8&psc=1&refRID=MJXGRCYJR0GE2Y9ZGQZM

I use the chicken flavor in almost everything I cook. It's powdered bullion, it's like using broth instead of water, but you can just sprinkle it like a spice instead of using salt. My roommates from China and South America taught me to use it. Generally speaking, I use this stuff, garlic, and onion, plus maybe paprika or ginger to dress up anything.

I put myself on a low sodium diet a few years ago. Before the doctor told me to lay off. it was hard at first cause we LOVE the taste of salt. it is truly the first seasoning we accept as children. and we know it as flavor throughout our lives. that being said you really have to bump up the other seasonings to make up for the lack of salt. For instance fresh minced garlic is strong and peppery, onino is strong and sweet and peppery. I am not sure what her intake has to be kept at. but soy sauce is a tough one. what I do is go to trader joes, they have the lowest sodium chicken broth and soy sauce. with the soy sauce I half the soy sauce with water, and you won't miss the salt. the flavor is still there.

[Teriyaki Sauce, Baste, and Glaze]
(http://www.copymethat.com/r/xaKBdQQ/teriyaki-sauce-baste-or-glaze/)

Low Sodium Taco Seasoning]
(http://www.copymethat.com/r/aetWfPZ/taco-seasoning/)

the sodium count in this is high because they are using salted beans, salted tomatoes etc. you can get no salt added canned everything now. that will help bring that number down. also don't add salt in any recipe until you get done cooking it then taste and add if peccary. Garlic powder is a great source of salty flavor too. they now carry No sodium beef and chicken bases and bouillons (you can find this cheaper. Much cheaper. I just wanted to give you a visual to help you find it.) they also comes in a jar not just packets.

[Herb-OX Bouillon packets]
(https://www.amazon.com/Herb-ox-Bouillon-Packets-Seasoning-Herb-Ox/dp/B00U9W71JM/ref=sr_1_fkmr0_2_a_it?ie=UTF8&qid=1478015865&sr=8-2-fkmr0&keywords=oxo+sodium+free+beef+bouillon)

[and in chicken]
(https://www.amazon.com/Herbox-Granular-Chicken-Bouillon-3-3-Ounce/dp/B00473P6PA/ref=sr_1_fkmr0_2_a_it?ie=UTF8&qid=1478016052&sr=8-2-fkmr0&keywords=oxo+sodium+free+chicken+bouillon)

[Beer Can Chicken with homemade seasoning]
(http://www.copymethat.com/r/GjxXI78/beer-can-chicken/)

[5 minute Grilled Chicken with rosemary and garlic]
(http://www.copymethat.com/r/xQHtttt/5-minute-grilled-chicken-with-rosemary-g/)

Oh one last tip if you can get to and or have a Costco membership you can get their brand (Kirkland brand Organic No Salt Seasoning. this stuff is GREAT smells wonderful! and you can add a touch of salt in place of having it added before you know how much is in there. Watch out for seasoning Blends! they contain a lot of salt the first ingredient is salt meaning it has the most of this ingredient.

[No Salt Seasoning]
(http://www.costco.com/Kirkland-Signature™-Organic-No-Salt-Seasoning-4-pack.product.100043610.html?pageSize=96&catalogId=10701&keyword=Kirkland+no+salt+seasoning&langId=-1&storeId=10301)

again you can find this cheaper just giving you a visual.

[Webber also has a Salt Free Steak Seasoning]
(https://www.amazon.com/Weber-Salt-Gluten-Steak-Seasoning/dp/B00U20W39O/ref=sr_1_1_a_it?ie=UTF8&qid=1478017236&sr=8-1&keywords=weber+salt+free+steak+seasoning)

Mrs. Dash is amazing stuff now her new blends are AMAZING

Her Lemon pepper is the freshest lemon pepper seasoning I have tasted in YEARS!

Fiesta Lime is like a taco seasoning flavor
Southwest chipotle is kind of the same smokey spicy flavor.

etc. just try some they really really help.

Man, I fucking love squid ink pasta. Here's a recipe that I make often for a lobster reduction sauce that pairs well with this kind of pasta:

1. Finely chop half a large shallot/one whole small shallot, and one garlic clove. Sauté this with olive oil until they juuuuuuust start to brown. Do this on Medium-High heat.
   
   
2. Once they just start to brown, add a tablespoon of brandy/cognac. I don't really drink, so I just went to bevmo and bought one of those 50ml bottles.
   
   
3. Stir in one tablespoon of lobster base. Lobster base is essentially boiled down lobster stock that's in paste form. This is the one I use.
   
   
4. With the lobster base, stir in one cup of tomato sauce, and half a cup of heavy cream.
   
   
5. Season to taste. Sometimes if I want it a bit sweeter, I'll add a teaspoon of sugar at a time until it tastes the way I like. For a secret ingredient to boost umami/savoryness, add one or two chopped anchovies. They don't make the dish taste fishy, just more savory.
   
   
6. Reduce the total sauce into the consistency you like. If you like your sauce more watery, you should be good as is. If you're like me, let it reduce for 5-10 minutes on Low heat until it coats the back of a spoon and doesn't slide right off.
   
   
7. Top this with your favorite fish(cooked in a separate pan). For a cheaper option, you can use a filet of salmon. If you want to be fancy, go for some halibut of chilean sea bass.

I used this in the past. Instead of using the individual seasonings I used a pho seasoning packet that I bought from the store. Amazon link here.

Good work. I think its a perfect meal here - easy, water based, uses what veges you have.

Spam is considered a gourmet ingredient in Korea. To make it Korean try adding dasida (get small quantities in Korean grocers).

I have a friend with Crohn's and he swears by the soup recipes at allrecipes.com He recommends you get a juicer to make most of the recipes. His favorite is Butternut Squash soup.

As for the Pho broth, I can personally recommend:
VV Foods Beef Soup Base It's pretty cheap for 8 jars ($50,) but I think you can find it in packs of 4 for $25. I've tried their chicken variety, and it's just as good, but I prefer the beef myself. The reviews on amazon seem to support my tastes as well! :)

Vegetable Bouillon is an awesome replacement. I've used it in recipes and had meat eaters comment on how it's even better than chicken stock.

However, it's packed with sodium, so you have to adjust your amount of salt if you use it.

Oh, and I don't trust any of the vegetable broths you can buy in the store. They are always too sweet for my taste.

[Rapunzel!] (http://www.amazon.com/Rapunzel-Vegetable-Bouillon-2-97-Ounce-Packages/dp/B001E5DZIY/ref=pd_bxgy_gro_img_y) Seriously, try it. When I was working on boats and traveling around a lot, this would be one of the few creature comforts I would bring along. It really has a nice umami flavor. I just want to be clear: I am a Rapunzel vegetable boullion fan. I'll sometimes drink it out of a coffee cup it is so good.

I imagine you're talking about the granulated hon dashi? This is the Korean counterpart. There are lots of other options though!

If you already make fried chicken at home, frying chicken with popular Indonesian spices is probably a very easy introduction to some Indonesian flavors.

Putting spices together from scratch is best, but premixed spice packets are OK. Especially when you don’t have access to spices like galangal. (And if you make it from scratch, don’t use Turkish bay leaves. If you don’t have Indonesian bay leaves, omit the leaves.)

(Same with dishes like rendang. There are premixed spice packets for rendang, and they’re totally fine, but I’m never impressed.)

If you like spice, I highly recommend going out of your way to make sambal (spicy chili paste) to go with your meal. There is no one way to make sambal, so if you’re unimpressed with the one you make, use a different recipe next time, and experiment with different varieties.

this brand of mushroom powder usually does the trick.

This stuff It's basically bullion, but made with tomato instead of meat. Should definitely help with the mushiness problem.

My issue with using tomato paste and such is that it's really easy to overcook and end up with this really unpleasant burnt taste.

I am not sure of the quantity you need, but Hormel makes Herb Ox sodium free chicken bouillon. I would recommend trying to source it in larger quantities and get a price cut.

So I'm on this highly restricted diet -- kind of like Atkins but without the fat. It's been a dramatic change from cooking with butter and oil and roux etc. to cooking with no fat at all. But I made a shrimp dish that was pretty simple and similar to this one as far as being minimalistic and quick to make.

I took:

• 8oz of fresh/thawed peeled and deveined shrimp
  
• seafood seasoning blend of your choice (like a Paul Prudhomme seafood magic type of seasoning)
  
• 1/2 teaspoon of finely minced garlic
  
• 1/4 cup of lobster or seafood stock from a 10 calorie per cup paste (like [Better than Boullion's lobster base] (http://www.amazon.com/Better-Than-Bouillon-Lobster-Base/dp/B00016LA8Y) -- only use 1/4 tsp. to reconstitute to 1/4 cup liquid.
  
• Dark rum (like Goslings) for deglazing
  
• Sriracha Hot Sauce to taste
  
  Season shrimp with seasoning mix. Heat a cast iron skillet very hot and coat with cooking spray. Toss in the shrimp and mix around for a minute, then toss in the chopped garlic. Sear until shrimp are almost done and sticking to the pan. Pour in the reconstituted lobster stock and a squirt or two of the Sriracha while stirring and scraping the pan. Remove shrimp and put on plate. Then carefully (without igniting yourself) pour in some of the dark rum into the skillet to make a thick hot rummy garlic sauce and scrape the pan clean with the liquid. Remove from heat before it starts to evaporate and pour it over the shrimp. You can use more stock or rum to your liking if you like them saucy. You can also substitute the Vietnamese chili garlic paste for the hot sauce and it works just as well.
  
  As posted, the recipe should equate to less than 250 calories with zero fat (other than what's naturally in the shrimp). I saute onions and zucchini or some other veg in the same skillet to add to the pan flavors and to pick up whatever flavors I can get from the shrimp.
  
  

I know I'm super late to the party.

My SO and I have been doing keto for almost 3 years now and I was with you in thinking that keto is expensive. However, our household took a huge income cut this year we have since changed our outlook on that since we're super broke.

Chicken thighs, whole, and rotisserie chickens are great for meal prepping. I honestly don't even consider just buying breast meat unless it is on sale simply because I think it dries out faster, whereas thigh meat tends to freeze/heat up better IMO.

Creamed spinach and chicken thighs/shredded chicken are the easiest meal prep in the world. I found some old pictures on my phone so please excuse the mess, but you can get the general idea. I bought all of this (and the chicken thighs) from Costco and it was under $100. This was the end result. I can go into more details if you would like. I don't have macros or specific calories but it's keto, filling, and heats up nicely.

I haven't tried it but you can use any type of meat you want for some diversity.

Roasting/boiling a whole chicken will give you a lot of options. Shred it up and make soup, salad, tacos, you name it. If you don't want to eat all of it in one week, freeze it. I've found having at least some of a meal already cooked and frozen has stopped me from going out for non-keto things. Plus if you boil the chicken you can make your own chicken stock.

I found that if I'm not sure what I want I just look on this subreddit. It doesn't take long to stumble upon a shredded chicken recipe like this one posted a few days ago, or where shredded chicken can be subbed in.

Another meal prep idea is pork butt. Throw it in a crockpot with some Better than Bullion (chicken is the best IMO), there's a ton of recipes online just pick one you like. Again, obviously this will make a lot and if you want diversity just freeze most of it for a later date. Pulled pork goes great with so many things, much like the chicken. We even put some in omelettes and it's awesome. 10/10 will have pulled pork omelettes again.

This got way longer than I thought, so I can go into more detail if you would like but I'm just going to stop here.

The hard part in making vegetarian soup is getting the right base. This is pretty damn good: https://www.amazon.com/Better-Than-Bouillon-Vegetarian-Silicone/dp/B01N3SGPCJ/

Yeah, the dried bouillon powder/cubes are crap. You have to get the paste that comes in a jar:

https://www.amazon.com/Better-Than-Bouillon-Superior-Chicken/dp/B01LAX8CUK/

I bought this pho base, it is actually really good! It is the equivalent of "that other pho place, you know, the one that's not as good as your favorite" in quality. Each box is enough to make something like 6-8 quarts depending on how strong you want it. I make half batches and it is plenty for two humongous servings.

Rapunzel!! Doesn't matter if its the herb version or not as long as it is the kind with salt. (They have a non-salt version. But duh that's not broth-like at all.)

The no-chicken vegetarian broth powder is also good. I see it in bulk at a lot of grocery stores with bulk. It's off-white/yellow with some herb particles scattered throughout.

I drink this and it's fucking delicious. You can pick up this brand at any Whole Foods

It would be far cheaper and easier for him to just order it on Amazon, and have it delivered to his door in the mail:

http://www.amazon.com/Knorr-Bouillon-Caldo-Pollo-Cubes/dp/B00BPU4WN0/ref=sr_1_fkmr0_3_a_it?ie=UTF8&qid=1458345874&sr=8-3-fkmr0&keywords=Knorr+Caldo+de+Pollo+soup+mix

Boullion, either beef or chicken. Knorr Bouillon Caldo De Pollo 100 Cubes https://www.amazon.com/dp/B00BPU4WN0/ref=cm_sw_r_other_apa_nVPYxbZFS4CJM

https://www.amazon.com/Superior-Better-Than-Bouillon-vegetable/dp/B006MUHQWW/ref=sr_1_4_a_it?ie=UTF8&qid=1497115308&sr=8-4&keywords=bouillon

If you shop on Amazon at all, you can order it from there as an Add-On item. A lot of stores carry it too but I have noticed many of them only carry the chicken and beef broth, and not the veggie one :(

If you really want to have jars that only require hot water to be poured in it, you'll definitely need powdered stock. I'm a huge fan of "Dasida" if you can find it. Otherwise chicken or beef boullion cubes work. Low sodium's going to be harder though...

I find the key to japanese style ramen is the fresh ginger, which I guess could be julienned and thrown into the jar. I usually use a healthy serving of miso too, but apparently powdered miso does exist.

Anyway, the soup stock, ginger, and miso are going to give you that japanese ramen flavor. It's going to depend on how much longevity you want in your jars as to how fresh of ingredients you can use