Reimagined Ramen

Typically, ramen noodle bowls contain pork, soft boiled eggs, and/or tofu. Our modification replaces those proteins with cricket powder. It's so simple. Just stir 1 tbsp of Mighty Cricket Protein Powder into an individual serving. The powder blends into the broth, and adds a subtle nutty flavor. Below is an easy recipe found on Our version has a MIGHTY modification!


  • 1 Tbsp grape seed oil
  • 5 cloves garlic, roughly chopped (or 2 1/2 Tbsp)
  • 1 3- inch piece ginger (peeled and diced)
  • 1 medium yellow onion (coarsely chopped)
  • 6 cups vegetable stock 
  • 2 Tbsp tamari or soy sauce (plus more to taste)
  • 0.5 ounces dehydrated shiitake mushrooms
  • 1 Tbsp white or yellow miso paste 
  • 1 tsp sesame oil (for flavor // plus more to taste)
  • 8 ounces ramen noodles
  • 4 tbsp Mighty Cricket Protein Powder

Optional Toppings

  • 1/2 cup chopped green onion (for garnish)

  • Shredded carrots

  • Baby bok choy


  1. Heat a large pot over medium-high heat.
  2. Once hot, add oil, garlic, ginger, and onion. Sauté, stirring occasionally for 5-8 minutes or until the onion has developed a slight sear (browned edges).
  3. Add 1 cup of vegetable broth to deglaze the bottom of the pan. Use a spoon or whisk to scrape up any bits that may have stuck to the bottom to enhance the flavor of the broth.
  4. Add remaining 5 cups of vegetable broth, tamari or soy sauce, and dehydrated mushrooms - stir.
  5. Bring to a simmer over medium heat, then reduce heat to low and cover. Simmer on low for at least 1 hour, up to 2-3, stirring occasionally. The longer it cooks, the more the flavor will deepen and develop.
  6. Taste broth and adjust seasonings as needed, adding more soy sauce or sesame oil if desired. Add the miso paste at this time.
  7. When you’re 30 minutes from serving, prepare any desired toppings (see notes for miso-glazed carrots, baby bok choy, and quick-seared tofu).
  8. NOODLES: Fill a large saucepan or pot with water and bring to a boil. Once boiling, add ramen noodles (depending on size of pan you may need to do this in two batches and cook according to package instructions - about 4-5 minutes. Drain and set aside.
  9. Strain broth and reserve mushrooms for serving.
  10. Mix 4 tbsps of cricket powder into broth.
  11. To serve, divide ramen noodles between four serving bowls. Top with broth and desired toppings, such as carrots, bok choy, and green onion. Serve with chili garlic sauce for added heat.

    Note: This recipe is best when fresh, though the broth can be stored (separately) in the refrigerator for up to 5 days and in the freezer for up to 1 month.
      This recipe is a modification of the Minimalist Barker's Easy Vegan Ramen Recipe:
      By: Jolee Keplinger