Perfect Spicy Soy Milk Ramen

Discovering the Perfect Comfort Food

My Favorite is Spicy Soy Milk Ramenand I remember the first time I encountered spicy soy milk ramen. It was a chilly winter evening, and I was craving something warm and comforting. I had always loved ramen, but I wanted to try something different, something that would warm me from the inside out. That’s when I stumbled upon this unique recipe. The idea of using soy milk in ramen intrigued me, and I was excited to experiment with the rich, creamy broth infused with spicy and umami flavors.

The Joy of Homemade Dashi

Making the vegetarian dashi was a revelation. As I soaked the kombu and dried shiitake mushroom, the kitchen filled with an earthy, aromatic scent that promised depth and complexity. Heating the mixture slowly, I was careful to remove the kombu and shiitake before it boiled, ensuring the dashi remained clear and flavorful. This simple yet profound step was the foundation of the broth, and I could already tell it would make the ramen something special.

Creating the Creamy Broth

Next came the heart of the dish: the soup base. Grinding sesame seeds, mincing garlic and ginger, and slicing scallions, I felt like a true chef. The moment the sesame oil hit the pan, followed by the fragrant garlic and ginger, my kitchen transformed into a cozy haven of tantalizing smells. Adding the chili bean paste and miso paste, I stirred diligently, watching the mixture turn into a rich, spicy concoction. Gradually pouring in the soy milk and dashi, I marveled at the creamy, savory broth coming together.

A Bowl of Warmth and Flavor

Assembling the ramen was the most rewarding part. Cooking the noodles to perfection, I poured the hot, creamy soup over them, eagerly anticipating the first bite. Topping the bowl with vibrant green scallions, spicy bean sprouts, kimchi, and corn kernels, I couldn’t help but admire my creation. The final touch of a ramen egg made it even more inviting. With each spoonful, I savored the spicy, umami-rich broth and the satisfying texture of the noodles. It was the perfect meal for a cozy night in, a bowl of warmth and flavor that brought comfort and joy.

Chef’s Notes-Spicy Soy Milk Ramen

• Soaking kombu and shiitake mushrooms for at least 30 minutes ensures maximum umami extraction. For a stronger dashi, soak them overnight in the refrigerator.
• When heating the dashi, ensure it doesn’t come to a full boil, as this can cause the kombu to become slimy and the flavors to become bitter.
• Toasting the sesame seeds before grinding can enhance their nutty flavor. Use a mortar and pestle or spice grinder for best results.
• When adding chili bean paste and miso paste, stir constantly to prevent them from burning and sticking to the pan. This step is crucial for a smooth soup base.
• Add soy milk gradually while stirring to prevent curdling. This technique helps maintain the creamy texture of the broth.
• Cook ramen noodles separately from the broth to avoid overcooking. Drain well to ensure the noodles don’t dilute the broth.
• Customize the toppings based on your preferences and seasonal availability. Adding a variety of textures like crunchy vegetables or creamy avocado can enhance the dish.

Spicy Soy Milk Ramen

5.0 from 1 vote

Dive into a bowl of rich, creamy, and spicy soy milk ramen that’s perfect for a quick and satisfying meal. This vegetarian ramen is packed with umami flavors from homemade dashi, miso, and chili bean paste. It’s a delightful fusion of textures and tastes that will leave you craving more. Perfect for a cozy night in or impressing your friends with your culinary skills!

Course: Main CourseCuisine: JapaneseDifficulty: Medium

Print

Servings

4

bowls

Prep time

10

minutes

Cooking time

20

minutes

Calories

450

kcal

Resting Time

30

minutes

Total time

1

hour 

Cook Mode

Keep the screen of your device on

Ingredients

• Vegetarian Dashi

• ¾ cup water

• 1 piece kombu (about 1” x 2”)

• 1 dried shiitake mushroom

• Soup

• 1 tablespoon sesame seeds

• 2 garlic cloves minced

• ½ inch ginger root minced

• White part of 1 scallion thinly sliced

• 2 teaspoons sesame oil

• 2 teaspoons chili bean paste

• 2 teaspoons miso paste

• 1 tablespoon sake

• 2 teaspoons soy sauce

• 1 cup unsweetened soy milk

• ½ cup prepared dashi

• ¼ teaspoon kosher salt

• Dash of white pepper

• Ramen

• 4 servings ramen noodles

• Ramen Toppings

• 2 ramen eggs (optional for vegan)

• Spicy bean sprout salad (optional)

• Kimchi

• Corn kernels

• Green part of scallion thinly sliced

• Alternative Ingredients:

• Soy Milk: Almond milk or oat milk for different flavors.

• Ramen Noodles: Rice noodles or soba noodles for gluten-free options.

• Miso Paste: Chickpea miso for soy-free alternative.

• Chili Bean Paste: Sriracha or gochujang for different spice levels.

Directions

• Prepare Dashi and Soak kombu and dried shiitake mushroom in ¾ cup water for at least 30 minutes.
• Transfer the soaking liquid along with kombu and shiitake to a small saucepan. Heat slowly over low heat until just before boiling to enhance flavors.
• Heat sesame oil in the saucepan over medium-low heat. Add garlic, ginger, and white scallion slices; cook until fragrant (about 2-3 minutes).
• Stir in chili bean paste and miso paste; cook for another minute while stirring constantly to prevent burning.
• Combine Ingredients and Add crushed sesame seeds and soy sauce to the saucepan.
• Cook Ramen Noodles and Gradually pour in soy milk while stirring to dissolve the pastes completely.
• Serve immediately and enjoy!

Equipment

• chef’s knife
• cutting board
• small saucepan
• mixing bowls
• measuring cups and spoons

Nutrition Facts

• Calories: 450kcal
• Fat: 15g
• Saturated Fat: 2g
• Cholesterol: 0mg
• Sodium: 800mg
• Potassium: 300mg
• Carbohydrates: 60g
• Fiber: 5g
• Sugar: 5g
• Protein: 15g
• Vitamin A: 10IU
• Vitamin C: 15mg
• Calcium: 20mg
• Iron: 15mg

FAQ-Spicy Soy Milk Ramen

Can I make this recipe vegan?

Yes, simply omit the ramen eggs or replace them with a vegan alternative. Ensure all other ingredients are vegan-friendly.

What can I use as a substitute for soy milk?

You can use almond milk or oat milk for a different flavor profile. Make sure to use unsweetened versions to maintain the dish’s savory taste.

Is there a gluten-free option for this recipe?

Yes, replace ramen noodles with rice noodles or soba noodles to make the dish gluten-free. Also, ensure the miso paste and soy sauce used are gluten-free.

How can I adjust the spice level?

You can adjust the spice level by varying the amount of chili bean paste. For a milder version, use less paste or substitute it with a milder sauce like sriracha.

Can I prepare any components in advance?

Yes, you can prepare the dashi and soup base in advance. Store them separately in the refrigerator and reheat gently before combining with the cooked noodles and toppings.