Unveil the magic of a cheat ramen recipe that takes just 15 minutes to prepare, thanks to a surprising twist – soymilk! This is a quick bowl of umami-packed Soymilk Ramen that’s both quick and nourishing.
Next time you have some soybean milk, try this recipe out! This Soymilk Ramen is my little cheat instant ramen hack. This recipe gives you a milky, umami broth, almost like miso ramen. It’s a lot simpler to make, and best of all, is dairy-free and, can be vegan if you want it to.
What Type of Stock to Use for Soymilk Ramen?
The best stock to use here would be stock from… bouillon cubes! You want to use stock bouillon cubes, because it has salt in it. Doesn’t matter which flavour you go for, chicken, seafood, beef, vegetable stock, they will all work for this.
If you have home-brewed chicken stock at the ready – lucky you – then make sure you add some salt, or even better, light soy sauce or fish sauce, otherwise you’ll have a bland broth.
What Type of Soybean Milk to Use for Soybean Ramen?
Soybean milk adds the milkiness AND umami flavours to the broth. You can use any soybean milk of choice! Unsweetened or sweetened, I find it doesn’t matter. I personally prefer a sweetened soybean milk. The sweetness helps to bring out all the flavours even more.
Unsweetened soybean milks would yield a more savoury broth. Unless your soybean milk is loaded with insane amounts of sugar however, the difference should not be too noticeable.
I like to do a 1:2 ratio of soybean milk to water for my ramen broth. Even though it’s a Soymilk Ramen, it’s not suppose to taste like straight up, soybean milk.
Don’t be shy to adjust the amounts according to your preference. Some soybean milks especially have a strong flavour, so you might want to adjust how much you add.
This recipe uses very little ingredients… but you are guaranteed delicious results.
The “extra” ingredients that help the flavours develop even more would be:
- Doubanjiang: This is spicy Chinese fermented bean paste, and this would mimic the umami flavours of miso while adding some seasoning to the broth. Of course, I like my ramen spicy so I enjoy using this ingredient. Another ingredient alternative is gochujang. If you prefer a non-spicy broth, use Miso, or Taucheo.
- Garlic: Everything tastes better with garlic.
If you don’t have these two ingredients… then don’t add it! You really just need the stock, and the soybean milk to make the basic broth.
What Noodles to Use for Soybean Ramen?
Noodles with some sturdiness and bite are best for this. This would of course, include Japanese Ramen noodles! Both the dry and fresh ones will work great for this.
I would say most noodles will work for this though, including pasta. Another favourite noodle option of mine would be Cantonese wanton egg noodles.
What Toppings to Use for Soybean Ramen?
In this recipe, I used my leftover Char Siu Chicken, boiled ramen eggs, and some vegetables. You can use any toppings you like really, I’m a big believer of using leftover ingredients for this!
This recipe leans more spicy, so of course I have to add some Chilli Oil over the top.
- Sesame Oil
- Spring Onions
More recipes like this:
- 5-Min Spicy Sesame Sauce Noodles
- Mee Soto Ayam | Noodles in the BEST chicken broth
- Mee Siam | Vermicelli in a spicy, sweet and tangy soup
Soy Milk RamenCourse: Recipes
2 servings of Ramen noodles
1 tsp Garlic
1 tsp Doubanjiang
2 Cups Water
1 Cup Soybean Milk
1 Stock Bouillon Cube
- Serve With:
Ramen Eggs or Soft Boiled Eggs
Bok Choy, blanched
- In a pan, add a bit of oil. Once hot, add minced garlic and doubanjiang. Saute until fragrant.
- Once fragrant, add water, soybean milk and crush the stock bouillon cube in.
- Stir to combine. Once it comes to a boil, the ramen broth is ready!
- Prepare cooked ramen noodles in a bowl and pour over broth. Add toppings and serve!