VEGGIE RAMEN WITH SOY MILK BROTH

Veggie ramen with soy milk broth

VEGGIE RAMEN WITH SOY MILK BROTH

#SIAintheKitchen

With this wintery weather, the only food I’ve been craving has been for soups, stews and curries. Can anyone else relate?

Living in the West End of Vancouver, I can easily step out to any ramen shop - they’re all within two blocks of where I live! Dangerous, I know. But with the pandemic, I’ve been limiting my time eating out at restaurants and cooking a LOT more at home. My boyfriend was craving ramen so I decided to go with one of my go-to’s with a slight twist: my veggie ramen with soy milk broth.

I usually make my own ramen with a slightly different base. I wanted to try a vegetarian version this time around and wanted to see if adding soy milk to the broth could help add body and richness to it. I wanted to see if this method could mimic a long-simmered tonkotsu broth. Yes, yes. I’m aware that these results will not be comparable but could it just be as delicious?

Turns out, it could be! I’m really impressed with how delicious this was! I used an unsweetened soy milk bought from the store, but I do want to try this recipe again with a better soy producer. As is, it was totally fine and delicious. I was really happy with how this turned out! Thank you to Nami from Just One Cookbook for the inspiration for this recipe!

VEGGIE RAMEN WITH SOY MILK BROTH - serves 4 (adapted from Just One Cookbook)

Broth:

  • 400g fresh ramen noodles

  • 3 tbsp vegetable oil

  • 4 cloves garlic

  • 1 tsp gochugaru

  • 2 tbsp doubanjiang

  • 1 tbsp shiro miso paste

  • 1 tbsp ground sesame paste

  • 1 quart unsweetened soy milk

  • 1/8 cup soy sauce

  • 1 tsp dashi powder

Toppings:

  • 2 shanghai bok choy, cooked

  • 2 cups frozen corn niblets + 1 tbsp butter, microwaved

  • chili oil, as desired

  • toasted sesame seeds

  • shredded nori (from 1 sheet nori)

  • 4 scallions, sliced

  • 4 ajitsuke tamago

  1. In a pot of boiling water, cook the ramen noodles according to packaged directions. Rinse and set aside.

  2. In another saucepan, heat the vegetable oil over medium heat. Add the minced garlic, gochugaru, and doubanjiang and saute for 2 minutes.

  3. Add soy milk, miso paste, soy sauce, and dashi powder. When bubbles begin to form on the sides of the bowl, turn off the heat.

  4. Portion out the ramen noodles into 4 bowls, top with desired toppings and ladle the broth over top.

PLANT-BASED, JAPANESE, ASIANStephanie Siaramen from scratch, vegan ramen, vegetarian ramen, soy milk ramen, soy milk broth, how to make vegan ramen, how to make vegetarian ramenComment