Taste Test + Giveaway: Herbamare Bouillon Cubes

I don’t know what it’s like where you live, but fall is definitely in full force here in Northern BC. There is a chill in the air, the leaves are falling from the trees, and some mornings there is even frost on the ground. I’m sure it’s only a matter of time before that pesky white stuff starts falling from the sky. It all makes me want to snuggle up with a warm blanket, sip on big mugs of my favourite tea, and cook up hearty and warming soups and stews. Turns out to be perfect timing, given this recent delivery to my doorstep.

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I’m sure many of you have heard of Herbamare seasoning salt blends (which I have also featured here on the blog before), but did you know that Herbamare is now making bouillon cubes? I sure didn’t, but was excited to give them a try. I’m all for making my own vegetable, chicken, and other stocks from scratch, but let’s be honest, it’s doesn’t always happen. And while you can buy prepared stocks, they are bulky and take up a lot of valuable kitchen cupboard space. So having a go-to bouillon is a great thing to have in your kitchen.

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The Herbamare bouillon cubes are a vegetable broth cube that comes in both a regular version and a low sodium version. The ingredient list actually tells you all of the vegetables and herbs/spices used, which is great in case you have an unusual allergy. They are super easy to use – just dissolve 1 cube in 500 mL (2 cups) of boiling water to use in soups, sauces, stews, risottos, and more. They are also:

  • Organic
  • Vegan
  • Gluten and lactose free
  • GMO-free
  • Use sustainably sourced palm oil

I was glad to see there was a lower sodium version, as the original version is quite high in sodium (300 mg vs 1060 mg per 1/2 cube serving). If there is one downside to not making your own stock, it’s that you don’t have control over the sodium content.

I figured I should use the bouillon in a way that I would get to really taste it, but still make an interesting dish. One thing kept coming to mind – ramen. Because really, a good broth is key to good ramen. So I scoured the kitchen for some ramen ingredients, and set out to make lunch one afternoon.

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I kept the flavours simple – ginger, green onion, soy sauce, mushrooms, and bok choy. I added my current favourite economical protein (a soft poached egg), and used some millet brown rice ramen. And of course I served it up with a little sriracha. Boy was it tasty!

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The broth had good flavour, even before I added the ginger, onions, and soy. I went with the low-sodium version, because I was adding soy sauce, which is inherently salty, which was a good call – the salt level was just right. It made for a perfectly slurpable rainy day lunch.

 

Overall – I like the Herbamare vegetable bouillon cubes. I would be partial to the low sodium version myself, but both are tasty, and it really depends on what you are doing with it. But don’t just take my word for it – you can try some out for yourself! I have much more bouillon than I can feasibly use, and want to share it with you. I am offering 2 lucky winners a prize pack of 4 Herbamare bouillon packages (2 regular and 2 low sodium). There are 2 easy ways to enter:

  • Leave a comment on this post letting me know how you will use the Herbamare bouillon cubes (1 entry)
  • Post the following on Twitter (1 entry):

RT to enter to win @AVogel_ca Herbamare bouillon cubes from @Evergreen_RD http://wp.me/pkngt-6B1

This contest is open to Canadian residents only. The contest will close at 23:59 on Thursday, October 29th, and I will randomly select and post the winners on October 30th.

And in case you too want to make some tasty ramen, here’s the recipe!

 

Vegetable Ramen with Soft Poached Egg

serves 2

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  • 2 servings ramen, cooked per package directions
  • 2 cups water
  • 1 Herbamare bouillon cube
  • 1/8 tsp chopped fresh ginger
  • 2 tsp soy sauce
  • 4 green onions, chopped
  • 1 cup sliced mushrooms
  • 2 baby bok choy, sliced into strips
  • 2 soft poached eggs (see my technique here)
  • sriracha, sesame seeds, green onion for garnish (optional)

 

1. Combine water, bouillon, ginger, soy sauce, and onions in a pot. Simmer over medium heat for 5 minutes, to let flavours combine.

2. Add mushrooms and bok choy, and simmer another 5 minutes, until softened.

3. Add cooked ramen, stir to combine, then ladle into two bowls. Top with poached egg and garnishes. Enjoy!

 

Disclaimer – all samples were provided to me free of charge from A.Vogel Canada. All opinions are my own.

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Categories: Dairy Free, Dinner, Giveaway, Gluten Free, Lunch, Meals, Meatless Monday, Nut Free, Recipe, Review, Samples/Freebies, Vegan, Vegetarian

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7 Comments on “Taste Test + Giveaway: Herbamare Bouillon Cubes”

  1. edmontonjb
    October 22, 2015 at 12:10 am #

    I will use the cubes to make turkey and chicken soup. Thanks for the chance!

    Jonnie

  2. Ginger
    October 22, 2015 at 2:08 pm #

    What won’t I do with the boullion? It will definitely go into ramen, but also mushroom gravy, onion gravy, white gravy, vegetable chowder, vegetable soup – all the soups!

  3. Carolyn M
    October 27, 2015 at 6:21 pm #

    I think I might use your recipe first! It sounds REALLY good! I might swap the bok choy for baby corn though cause I am a picky eater and do not like bok choy lol

  4. Sabrina
    October 27, 2015 at 7:47 pm #

    Totally going to try this ramen recipe! But I would also use it for speckknödelsuppe!

  5. Carly
    October 27, 2015 at 8:30 pm #

    I would like to compare the broth these make to my recently made turkey/veg broth and to my usual brand of bouillon.

  6. Krista B
    October 27, 2015 at 8:54 pm #

    I want to try my own hand at ramen and I make so many soups this would come in so handy! Happy soup time for Krista!

Trackbacks/Pingbacks

  1. Herbamare Bouillon Cube Winners | french fries to flax seeds - November 1, 2015

    […] Just a quick belated post to announce the winners of the Herbamare Bouillon Cube giveaway! […]

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