Spicy Vegan Soymilk Ramen

July  9, 2020
0 Ratings
Photo by Elina
  • Prep time 15 minutes
  • Cook time 25 minutes
  • Serves 4
Author Notes

Having lived in Japan for 13 years, ramen love runs strong in my family. This is my vegan take on spicy miso ramen, made with soy milk for a creamy soup without the heaviness of animal-based broths. Feel free to change it up with your favorite ramen toppings! —Elina

What You'll Need
  • Soup
  • 2 Garlic cloves
  • 1 inch pieces Ginger
  • 1/2 to 1 teaspoons Toban Djan (chili bean paste)
  • 1 tablespoon Toasted sesame oil
  • 400 milliliters Water
  • 400 milliliters Unsweetened soy milk
  • 2 tablespoons Miso paste
  • 2 tablespoons Saké (Japanese rice wine)
  • 1 tablespoon Soy sauce
  • Toppings
  • 1 packet Bean sprouts
  • 2 Small heads baby bok choy
  • 2 handfuls Sweet corn (frozen works perfectly)
  • 1 pound Firm tofu
  • 2 tablespoons Canola oil
  • 400 grams Dry ramen noodles
  1. Wash and cut the baby bok choy in half length wise. Blanch the bok choy, bean sprouts, and corn in lightly salted water
  2. Finely mince the garlic and ginger, add it to a pot along with toban djan and sesame oil and sauté on medium heat until fragrant and slightly bubbling
  3. Add the water to the pot, and once simmering mix in the miso paste, saké, and soy sauce. Reduce heat slightly, and begin to boil water in another pot for cooking the noodles
  4. Slice the tofu into 12 squares, and heat up the canola oil in a frying pan. Fry the tofu until golden on both sides, and season with salt and pepper
  5. Add the soy milk to the soup, and increase the heat to warm it thoroughly but do not let it boil
  6. Boil the noodles according to package instructions, and divide among four bowls. Add the soup and toppings

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