From the kitchen
Soy Milk Miso Ramen Broth
A creamy miso ramen broth with measured noodles and simple toppings.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Soy Milk Edition
Ingredients
- 4 cups low-salt chicken or vegetable stock
- 3 tbsp white miso paste, or to taste
- 2 garlic cloves, minced
- 1 tbsp grated fresh ginger
- 1 1/2 cups plain unsweetened soy milk
- 1 tbsp soy sauce, or to taste
- 12 oz dried ramen noodles
- 4 hard-boiled eggs, halved, or 8 oz cubed firm tofu
- 2 scallions, sliced
- 1 tsp toasted sesame oil, optional
Method
- Simmer stock, garlic and ginger for 8 to 10 minutes. Prepare toppings and warm four bowls.
- Cook ramen separately according to package directions and drain well.
- Reduce broth heat and add soy milk. Heat gently without boiling. Remove from heat, dissolve miso in a ladleful of broth and stir back in.
- Taste before adding soy sauce. Divide noodles between bowls, add broth and finish with eggs or tofu, scallions and optional sesame oil.
Cook with confidence
Before you start
What to expect
A creamy miso ramen broth with measured noodles and simple toppings.
Before you begin
Cook noodles separately so their starch does not thicken the broth.
The important cue
Simmer garlic and ginger in stock, then add soy milk gently and miso off the heat.
At the table
Assemble each bowl immediately before eating.
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