Soy Milk Ramen Recipe

Gather around, dear food lovers! Today, I bring you a recipe that blends comfort with incredibly rich flavors – our Soy Milk Ramen. A bowl of creamy, silky soy milk broth topped with tender chicken or tofu and fresh green vegetables, this dish is more than just a meal; it’s an invitation to a moment of peace and warmth. Perfect for a cozy family dinner or an elegant seasonal occasion, this ramen is a testament to creativity and the bond we share over a delicious bowl of food. Let’s dive into this delightful recipe together and add an extra touch of warmth to your kitchen.

Ingredients

• 8 oz ramen noodles
• 2 cups soy milk (unsweetened)
• 2 cups chicken broth or vegetable broth
• 2 tbsp miso paste
• 1 tbsp sesame oil
• 1 tbsp soy sauce
• 2 garlic cloves, minced
• 1 inch ginger, grated
• 1 cup cooked chicken breast, shredded (or tofu, cubed)
• 1 cup baby spinach
• 1/2 cup sliced mushrooms
• 2 green onions, chopped
• Soft boiled eggs (optional, for garnish)
• Sesame seeds (optional, for garnish)

Instructions

1. In a large pot, heat the sesame oil over medium heat. Add the minced garlic and grated ginger, and sauté for 1-2 minutes until fragrant.
2. Add the miso paste and stir in the soy sauce, allowing them to blend well with the garlic and ginger.
3. Pour in the soy milk and broth, bringing the mixture to a gentle simmer. Stir occasionally, ensuring the miso paste is fully dissolved.
4. While the broth simmers, cook the ramen noodles according to package instructions. Once done, drain and set aside.
5. Add the shredded chicken or tofu cubes, sliced mushrooms, and baby spinach to the broth. Let them cook until tender, about 3-4 minutes.
6. Divide the cooked ramen noodles into serving bowls. Pour the steaming soy milk broth over the noodles, ensuring an even distribution of toppings.
7. Garnish each bowl with chopped green onions, soft boiled eggs, and a sprinkle of sesame seeds, if desired.
8. Serve immediately and enjoy this creamy, nutritious bowl of Soy Milk Ramen with dear ones.

Helpful Tips

• For beginners, mixing the miso paste with a bit of hot water before adding it to the broth can help make it dissolve more easily.
• If you prefer a spicier kick, consider adding a touch of chili oil or red pepper flakes to the broth.
• The soy milk should be unsweetened to maintain the savory flavor profile of the broth.

Storage Instructions

Store any leftover broth and toppings separately from the noodles in the refrigerator for up to 2 days. When ready to serve, reheat the broth gently on the stove and pour over freshly cooked noodles.

Ingredient Substitutions

• Use vegetable broth for a fully vegetarian meal.
• Shiitake mushrooms can be substituted with any other mushrooms of your choice.
• If soy milk isn’t available, almond milk (unsweetened) can be a viable alternative.

Pairings

This Soy Milk Ramen pairs beautifully with a light and refreshing cucumber salad or a side of pickled vegetables. For beverages, a mild green tea or jasmine tea complements the creamy and savory broth wonderfully.

Thank you for joining me on this culinary journey! Here at Zynahz, our mission is to bring joy and creativity into every kitchen. I encourage you to try this recipe, share your beautiful creations with us, and spread the love by sharing it with your friends and family. Don’t forget to explore more delightful recipes on Zynahz, follow us on social media, and sign up for our newsletter for the latest updates and inspiration. Happy cooking!