Best packaged broths according to redditors

By all means try making a legit pho some time, it's amazing. If you are a gal on the go like me though you might want a shortcut. I was skeptical that any instant type broth could hold a candle to the real thing but this stuff is as good as some bowls that I have had in shops.

Nom

The broth was made from a pho broth concentrate and Not-Beef bouillon.

Pre-boil vermicelli for three minutes and blanch in ice water. Drain.

Assemble drained vermicelli and desired toppings (onion, carrots, bok choy, green onion, tofu, etc) and pour over with hot pho broth.

Not OP, but you can most certainly buy ready-to-eat packets, but a more cost effective thing to do is just buy some miso paste like this ! Nowadays, you can often find some at local grocery stores too, but you can find a good variety if you visit your local Asian supermarket if you have one close by. At that point, you can buy whatever else you want to put in your miso soup like OP who likes to use zucchini noodles, seaweed, tofu, etc. For a reeeeaaally easy miso soup, I would suggest just put water into a pot, then strain spoonfuls of miso into the water; look at the color and taste occasionally to get to a good flavor. To add a nice twang to your soup, add in some dashi (kind of like bouillon but you have a lot of types you can experiment with). Once you buy miso paste and dashi, you can have a bomb miso soup no matter what you put in it!! For an easy one without seaweed, I usually go with onions, carrots, potatoes, etc.

Also, once you have miso paste, try putting that stuff on fresh cucumbers! That is very tasty and would definitely recommend for a quick and healthy snack!

Completely dependent on your location and availability, but Asian markets here in the West coast carry 10-packs of soup in different flavors all dehydrated about the size of a larger ramen seasoning packet for about $1.20. They come in a variety of flavors (miso: tofu, green onion, bean curd, etc.), I’ve eaten some over 2 years past shelf life and you’d never know it was expired. Plus they come with seaweed (a good source of vitamin c). You can also buy a jar of condensed seasoning (powdered) that will last about 40 meals - longer if rationed - they’re typically $4-6.

The Asian markets also sell coffee packs with creamer and sugar blended in shaped like Starbucks Via packets. I bought them on sale last time, 100-pack was $5.

Is this the dashi powder: https://www.amazon.com/Ajinomoto-Dashi-Soup-Stock-4-23/dp/B07GTCFVDV/ref=sr_1_2_a_it?ie=UTF8&qid=1550332940&sr=8-2&keywords=dashi%2Bpowder&th=1

and this the mentsuyu: https://www.amazon.com/Kikkoman-Tsuyu-Soup-Base-Koidashi/dp/B0046GHLAG/ref=sr_1_2_a_it?ie=UTF8&qid=1550332869&sr=8-2&keywords=mentsuyu

I already have mirin, sake, and soy sauce.

Also, what cut of meat works best for this? Ribeye?

I found a so sodium, no sugar soup base. I add it and cayenne pepper and it tastes like soup broth. I sip it hot. It's the only way I consume snake juice. Here is the base I bought Seitenbacher Vegetarian Vegetable Broth and Seasoning, 5-Ounce Cans (Pack of 6) https://www.amazon.com/dp/B000FAPM2Q/ref=cm_sw_r_cp_apa_i_nMlvDb661GFTP

I posted about Sodium Citrate a while ago and I love the bejeezus out of it. I'm glad you do, too!

It turns any cheese into a creamy, velvety, sauce when used. My favorite use so far is making Queso with Pepperjack cheese. I get mine from Amazon for around $15.00 USD. https://www.amazon.com/WillPowder-Sodium-Citrate-16-Ounce-Jar/dp/B00250Y9Y6

Also, an immersion blender will be your best friend when it comes to making not just cheese sauces, yet making pureed foods (hello, creamy and cheesy cauli-mash!), custards, whipped cream, gravy, - so many possibilities.

Also, for extra flavor: I add in Seitenbacher soup mix to some cheese and vegetable dishes. Amazon link is here: https://www.amazon.com/Seitenbacher-Vegetarian-Vegetable-Seasoning-5-Ounce/dp/B000FAPM2Q

It add a whole new dynamic to one's flavor palate. I use it to take the "green" taste out of vegetables I don't care for much like green beans. It's also vegetarian-friendly. I find it amazing addition to chicken. cream, and tomato-based dishes. I started off using it sparingly due to the strong taste but love the flavor. It's a little higher in salt, but balancing out one's potassium shouldn't be an issue.

As a Wisconsinite, beer cheese soup is a must around here and this helps mimic the flavor due to having some yeast extract. I usually slip in some Hacker-Pschorr Oktoberfest Märzen, New Glarus Spotted Cow, or a Guinness if my macros are low for the day. :D

So we're extremely off-topic here from your original "I'm too lazy to do some very basic prep and cooking so this recipe on a cooking subreddit is bad" point, but you can make ramen noodles by cooking regular spaghetti in an alkaline boil.

But again, there are many ramen noodle options that are low sodium like these or these.

This recipe comes down to pressing all of 3 buttons, and making no more than 20 cuts. And even then, you're just putting stuff into a pot, stirring stuff and putting on a lid. I don't understand your issue with simple prep and cooking of this recipe that makes a big ass pot of soup that lasts multiple meals.

I was going to say walmart has some but well this is the brand that I buy

https://www.amazon.com/Simply-Asia-Chinese-Style-Noodles/dp/B072LW3V61/ref=sr_1_4_a_it?ie=UTF8&qid=1520102805&sr=8-4&keywords=lo%2Bmein%2Bnoodles&th=1

Hi there! Fellow dairy/alcohol free ketoer who is also avoiding keto treats/breads simply because they trigger cravings for the real thing. Two months in so I don't have a ton of advice but here are a a few finds that have helped me a lot :)

Protein shakes are a daily go-to for me (I use IsoPure currently but plan to switch to Ancient Nutrition because I don't want the whey) but I find that adding fat really balances things out and helps with satiety. I add ground pumpkin seeds to my shakes! Gives them shakes a nice mellow pumpkin flavor (which I adore and fall is almost upon us) and the nutrition profile of pumpkin seeds is AMAZING. They're anti-parasitic and anti-microbial as well. I was using flax but it's high in phytoestrogens (like really high). I'd give it a try, especially if protein shakes are a regular thing for you!

Bone. Broth. Not broth made from stock or bullion cubes - bone broth. My choice of bone broth has like 7grams of protein per 30cals - that's more protein per calorie than my protein powder. I know you're not in this for weight loss but it's an AMAZING way to increase protein and electrolyte intake if you need a little boost with no preparation. I drink chicken bone broth and top with pumpkin pie spice - it tastes like Thanksgiving in a mug :) Here's what I use (I buy the full sodium variety): https://www.amazon.com/Sams-Choice-Organic-Chicken-Reduced/dp/B074KH5R43/ref=sr_1_1_s_it?s=grocery&ie=UTF8&qid=1503215002&sr=1-1&keywords=sams+choice+bone+broth

I sub nutritional yeast for Parmesan. It doesn't melt or bind like parmesan but it's a flavorful topping imho!

For fizzy drinks - LA CROIX!!! No artificial sweeteners and they taste amazing.

Unsweetened/plain cultured coconut milk is an amazing sub for sour cream and yogurt :) https://www.amazon.com/Delicious-Cultured-Coconut-Milk-Plain/dp/B00UUSW2YO

I hope this helps!! I can't wait to continue exploring keto/paleo dairy free cuisine - the results are amazing and I've never felt better.

I believe that this is what they use, just with their own branding.

Savory Choice Chicken Broth Concentrate, 5.1 Ounce box https://www.amazon.com/dp/B002HQUZIM/ref=cm_sw_r_cp_api_3sUTBb843R1B4

It’s a 12 pack totaling 5.1 oz, so that means 0.425 oz each, and each one makes one cup of broth. I have successfully substituted 1 tsp of [Better Than Bouillon] (https://www.amazon.com/dp/B00415IRQO/ref=cm_sw_r_cp_api_ZyUTBbF7ZXMGT) (the amount that they say to use for 1 cup of broth) when I recreated the recipes.

Asian grocery stores should have dashi packets, or a jar of dashi powder. hondashiis a very common brand. Some US grocery stores might have it in the Asian aisle.

One suggestion I might make would be to try using dashi, a Japanese fish bouillon made with bonito. It gives a very rich flavor that definitely evokes fish but doesn't have the "fishy" flavor that I think you're talking about, which I've also gotten from stock made using straight up leftover fish carcass. Look for something like this.

If you've got an Asian grocery store near you they will most likely carry hondashi, http://www.amazon.com/Ajinomoto-Dashi-Soup-Stock-5-28/dp/B0002YB40O and may have what you need to make dashi, kombu, http://en.wikipedia.org/wiki/Kombu, and katsuobushi, http://en.wikipedia.org/wiki/Katsuobushi (it will come pre-shredded in a bag). Dashi is one of the easiest stocks to make, only takes about 30 minutes or so, http://japanesefood.about.com/od/soup/r/konbukatsudashi.htm

The Japanese do have teir own version of curry and it is delicious. I think they got it from the British so it's a re-interpretation of a re-interpretation. It's one of the most popular foods in Japan. It's usually made with pork, but if you're going to make it with katsu, make it vegetarian. You can buy a box of curry roux at most Asian grocery stores, http://www.amazon.com/Golden-Curry-Sauce-8-4oz-pack/dp/B0011UGYLM to use. Basically, take a pot, add a bit of oil (for Asian food I like peanut), cook some white onions in the oil, I also add some sliced garlic which is not traditional, add some potato and carrots (you may want to cook them half way first), add water, simmer for about 20 minutes, add the curry roux, stir it in the simmering water and it will break down, and then continue for 5 minutes or so. The curry roux will have instructions on the back of the box, it's super easy. This is the basic version but there are all sorts of variation, some put in grated apple or even coffee in it! It's my favorite thing to eat with katsu.

They make dashi granules which are a little bit like bonito flakes. I like the granules because I can use it like a seasoning- I can just sprinkle some in a dish much like salt or msg. I actually use it in this way far more often than I use it to make the actual soup

Boil water with dashi (two cups water to 1 tsp dashi)

Turn water down a bit and stir in soybean paste I just put a bit of a spoonful in there and taste to see how it is

You can add the tofu squares and the onion but I usually don't have that in the fridge :P

That's how we do it; staying the course.

I can't begin to bore you with the amounts of "never happen" that have happened in my life. It's like God makes a joke out of it; "Oh no? Welllll...." Don't predict life. If you have to make up scenario's, why not make positive ones? They're just as valid :)

Hydrate. Like, a lot. Your electrolytes are probably low too. For the next 1-2 weeks, drink a cup of broth or two a day. I like these Knorr cups.

Maybe check out /r/keto -- I know it gives me an extra energy boost, especially mental clarity, that I don't have without.

Oh, and check back in with old hobbies, previous things you liked to do. Start small if needed. I know I really enjoyed reading but it just fell away; who can read drunk or with a hangover? Was SO hard to start again; couldn't focus. So I started reading little bits. 1 page. Then more. Now I'm back there, enjoying something I like.

You got this -- you can do this

I'm not drinking with you today

If I’m not making homemade, I use Costco boxes of chicken broth (certified gf) or Savory Choice packets. My co-op has them but so does Amazon. Not cheap but good for adding a bit of flavor to a dish. We also use them for instant ramen (Savory Choice Chicken Broth Concentrate, 5.1 Ounce box https://www.amazon.com/dp/B002HQUZIM/ref=cm_sw_r_cp_api_i_NN4ZCbFNKEPF9)

Yep, japanese people use this all the time :)
http://www.amazon.com/Ajinomoto-Dashi-Soup-Stock-4-23/dp/B0002YB40O/ref=sr_1_1?ie=UTF8&qid=1450450027&sr=8-1&keywords=powdered+dashi

You do know that they make Campbell's K-Cups; right?

that was a thing for awhile before it was discontinued.

Simply Asia, who is owned by McCormick, just came out with a line. I'm in central/southwest Virginia and have found it locally at Kroger but haven't tried it. I think it is something like $2.79 or something close to that here. There is a where to buy link on their website but it says nowhere around me carries it even though I've seen it in person. I read some pretty mixed reviews on it though.

For 15 bucks on Amazon you can get this concentrate which makes 30 cups of broth and is rated pretty well with several verified purchases.

https://www.amazon.com/gp/aw/d/B00FAWIXM0/

https://www.amazon.com/dp/B076B5X58R/ref=sspa_mw_detail_5?psc=1

yes blood work

Try this stuff. After getting used to this stuff (it's the stock concentrate that comes in HelloFresh, which I used to learn to cook better), Better than Boullion is sickeningly salty. For this brand I've tried all of their varieties, and they're ridiculously good - instead of overwhelming salt with a bit of extra flavor, it's just a ton of extra flavor and you can balance the salt to your own preference on your own.

miso, yum, that's good. If you like the japanese soup flavors (usually reminiscence of seaweed, seafood-ish), you can also put in some dashi. I also like to use instant dashi.
Also, have you ever tried shirataki noodles? It's much lower in calories, good fiber content. It's pretty good.

On the other hand, I love instant dashi. It's incredibly convenient. This is the one I use.

I sure do.

1. Osso good bone broth with a dash of Nutritional yeast
   
2. Salt tablets
   
3. Ketone Salts
   
   Also, get some pink Himalayan salt or something fancy to cook with and don't be shy with it.
   
   Last but not least. As soon as you wake up - your goal for the day is to find and eat as many foods that are high in potassium but low in sugar.. like avocados and dark leafy greens.
   
   ​
   
   P.S. Are you taking any calcium supplements? if so, stop.

Yeah sure Hondashi

Sorry if the link doesn’t work, I’m on mobile. But basically you just pour some in boiling water and mix it around a bit and it makes a stock for the base. I mean alternatively one could probably use chicken stock or something like that, but I find this more convenient because they last longer and I can make more bowls of ramen with it lol.

Also the baking soda trick is basically if you’re boiling pasta, you can add baking soda to the water and it’ll come out more ramen-like than pasta-like. It’s pretty convenient.

The stock concentrates are one packet. The ones Hello Fresh includes are these: https://www.amazon.com/dp/B00DUO9WA2/ref=cm_sw_r_cp_apa_i_xu7SDbRYD7G7Z

I've found similar packets at Trader Joes and have used them to successfully replicate a few recipes. Other people reccomend Better Than Bouillon but I've never tried it so I don't know how much is equivalent.

Another alternative that also works is replacing the water amount (3/4 cup for this recipe) and concentrate for that much vegetable stock.

Better than bullion cubes (which seem to take forever to properly break up and dissolve, I highly recommend a concentrated stock like the Knorr mini-tubs. You definitely don't need to add salt (I think they're perfect but some have found it too salty).

I particularly like to mix it with Quinoa (KEEN-wah) which is a high-protein grain and any vegetables that you happen to have lying around.

So what is the difference between buying something like this or this, which is the same? and straight up shaved bonito flakes? Is the shaved bonito flakes a less formatted product?

Edit: Food isn't formatted, I meant to ask if the bonito flakes are a less processed (not ground and reshaped into little daishi balls)?

So, I use chicken bone broth to get both my liquids and salt content. It really helps me to stay hydrated which is just as important as increasing your salt content. The broth is low-calorie but high in protein. So, it helps me with my weight-loss goals as well. I have found that a lot of other options such as sports drinks, etc. have a great deal of sugar in them which adds a great deal of calories. I drink the broth straight from the carton and don't even bother heating it up because I am a full-time teacher working on average 60 hours per week. Here is a link to the hand-held product I order on Amazon though it is also sold at my local grocery store. Hope this helps. Feel free to let me know if you have any questions.

Have you tried this stuff? https://amzn.com/B00FAWIXM0

amazon is sold out of the ton & company. Do stores sell it?

I found that Seitenbacher used in small amounts helps cover any green/grassy taste in vegetables. It's a similar taste to chicken bouillon and vegetarian-friendly. My family and I have been using it for many years with rave reviews. You can even use it as an insta-broth base. :)

https://smile.amazon.com/dp/B00BRAX71Q?tag=amz-mkt-chr-us-20&ascsubtag=1ba00-01000-a0029-def00-other-smile-us000-pcomp-feature-scomp-wm-4

This bone broth is really good... in stick packs, really easy, just need hot water...

https://www.amazon.com/LonoLife-Curry-Broth-Powder-Protein/dp/B071CGQD17/ref=sr_1_3_a_it?ie=UTF8&qid=1537558193&sr=8-3&keywords=LonoLife%2BThai%2BCurry%2BBeef%2BBone%2BBroth&dpID=51whNZcfjDL&preST=_SX300_QL70_&dpSrc=srch&th=1

I got this one https://www.amazon.co.uk/Premium-Bone-Broth-Gelatin-Italian/dp/B076BB346K

But there a few and they come in different flavours.

You can buy concentrated "homemade" style stock.

https://smile.amazon.com/Knorr-Homestyle-Stock-Concentrated-Chicken/dp/B0057OR5KC?th=1

Add a small amount of red wine reduction and tomato paste.

Careful on salt added before the glace. Get the reduced sodium stuff.

https://www.amazon.com/Osteobroth-Chicken-Powder-Collagen-Chondroitin/dp/B01INZZEFO/ref=sr_1_13_a_it?ie=UTF8&qid=1487106862&sr=8-13&keywords=Bone%2BBroth&th=1

And these just showed up at my Local big box grocery store today:

https://www.amazon.com/Simply-Asia-Japanese-Style-Noodles/dp/B0728J3R5Q?th=1

I love miso soup and rice as comfort food, especially when I'm sick. If you can't find dashi granules, feel free to skip it and just use water.

The hot pepper paste is a nice addition to stir-fries. This chicken wing recipe uses both miso and gochujang.

Here are the items i found that i cant get local. Any good/bad items or alternate options you would suggest?

> Mirin

Kikkoman Aji-Mirin

>Dashi

Ajinomoto - Hon Dashi

>Miso Paste

Shiro Miso Paste

>Gochujang

Sunchang Gochujang

>Kombu/Wakame/Nori (sea weed)

Welpac Dashi Kombu

Wel-Pac - Fueru Wakame

Nagai Deluxe Sushi Nori

>Furikake

JFC - Seto Fumi Furikake

>Bonito Flakes

Japanese Bonito Flakes

This prepared broth has 3 but it has ingredients you are not using. I would guess it is around 2 but count it as 3 just to be sure.

One of my favorite ways to start a clear ramen broth is with a dashi base. You can use dried dashi granules like such and then add soy sauce, ginger, sesame oil, and garlic. It's not a strong fishy taste like you might expect of a dried bonito base.

For less messy amazon links you can extract the part after "/dp/" in

https://www.amazon.com/PHO-Beef-Broth-Gluten-Free/dp/B00FAWIXM0/ref=pd_sim_325_2?_encoding=UTF8&pd_rd_i=B00FAWIXM0&pd_rd_r=D7JWT4Q4ZSBYMDC23YWS&pd_rd_w=6Jbqv&pd_rd_wg=4BbM6&psc=1&refRID=D7JWT4Q4ZSBYMDC23YWS

and make it:

https://amzn.com/B00FAWIXM0

Or via smile link:

https://smile.amazon.com/dp/B00FAWIXM0

BEEP BOP

Plz send any recommendations via PM