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creamy soy milk ramen


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Prep Time: 15 minutes

Cook Time: 45 minutes

Servings: 4


Remove All · Remove Spices · Remove Staples

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Step 1

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.

Step 2

Remove kombu and discard. You can discard the mushrooms or remove them, slice them, and add them back in.

Step 3

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.

Step 4

Add in miso paste and chili paste and continue to cook, stirring often, for another minute.

Step 5

Deglaze the pan with mirin, then pour in the konbu dashi and 1 tbsp soy sauce. Bring to a boil.

Step 6

Reduce heat to low, cover and allow to simmer while you prepare your noodles and add-ins.

Step 7

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.

Step 8

Prepare ramen noodles according to package directions. Drain and add to bowls.

Step 9

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.

Step 10

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.