Creamy Soy Milk Ramen
This vegan ramen is so flavorful! It's savory, a little spicy, and ultra creamy thanks to the soy milk. Add any of your favorite vegetables (bean sprouts, kale, and shiitake mushrooms are my go-tos). The perfect cozy meal. Recipe adapted from Just One Cookbook blog!
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Servings: 4 servings
Ingredients
Konbu Dashi
- 4 cups water
- 4 " square konbu
- 3-4 dried shiitake mushrooms
Ramen
- 1 tablespoon minced garlic
- 2 teaspoons minced ginger
- 4-6 green onions sliced
- 2 tablespoons toasted sesame oil
- 2 teaspoons chili paste
- 2 tablespoons white miso paste
- 2 tablespoons mirin
- 1-2 tablespoons soy sauce
- 4 cups konbu dashi recipe above
- 1 cup unsweetened plain soy milk
Optional Add-Ins
- bean sprouts boiled 5-8 minutes
- frozen corn
- blanched kale or spinach
- sautéed bok choy
- sautéed shiitake mushrooms
Optional Toppings
- toasted sesame seeds
- sliced scallions green parts
- sriracha
- togarashi
- roasted nori sheets
Instructions
Prepare the Dashi
- Bring 4 cups of water to a boil. Add kombu and shiitake mushrooms and remove from heat. Cover and allow to steep for an hour.
- Remove kombu and discard. You can discard the mushrooms or remove them, slice them, and add them back in.
Make the Ramen Broth
- In a pot over medium-high heat, sauté garlic, ginger, and the white parts of the green onions (save the green parts for topping) in sesame oil until fragrant and tender, about 2-3 minutes.
- Add in miso paste and chili paste and continue to cook, stirring often, for another minute.
- Deglaze the pan with mirin, then pour in the konbu dashi and 1 tbsp soy sauce. Bring to a boil.
- Reduce heat to low, cover and allow to simmer while you prepare your noodles and add-ins.
- When you're ready to serve, add in soy milk and cook an additional 2-3 minutes, or until heated through. Taste and add additional soy sauce if you like it saltier.
Assemble the Bowls
- Prepare ramen noodles according to package directions. Drain and add to bowls.
- Prepare any vegetables you like. My favorite add-ins are blanched bean sprouts, frozen corn (I reheat it in the microwave to keep things easy), and blanched kale or spinach. Some other options are bok choy, carrots, or shiitake mushrooms.
- Arrange desired add-ins in bowls with noodles. Spoon broth over noodles, and top as desired. I like to add sliced scallions, sriracha, and a mixture of black and white sesame seeds for presentation.
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Notes
Milk options: Soy milk works best, but you can also prepare this recipe using unsweetened oat milk. Some brands of cashew milk will work too — you just want to make sure you select a milk that's creamy/not watery or thin. If you don't mind the flavor, you can also try using canned coconut milk.
Chili paste: If you have access to an Asian market, I recommend using doubanjiang. It's a spicy paste made from fermented soybeans, broad beans, and chilis. If you can't get your hands on this, you can simply use something like Sambal Oelek, which is available at most chain grocery stores. If you aren't a fan of spicy food, feel free to leave this out altogether.
Dashi substitutions: The kombu and dried shiitake mushroom together make a broth that's very savory. You can find these ingredients at many Asian grocery markets or online. If you can't access these ingredients or they don't appeal to you, you can try using use your favorite vegetable broth instead. Depending on how salty your broth is, you may want to reduce the soy sauce in the recipe.
Gluten-free: Use gluten-free soy sauce/tamari in the broth, and gluten-free ramen noodles.
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