Public recipe with member extras
Soy Milk Miso Ramen Broth
A rich, creamy ramen broth built on soy milk and miso for a genuinely different bowl than a classic tonkotsu.
Savory Soups, Sauces & Entrées · Weeknight Ramen Night · Cozy Dinners
What you need
Ingredients
- 4 cups Chicken or Vegetable Stock
- 3 tbsp White Miso Paste
- 2 cloves Garlic, minced
- 1 tbsp Fresh Ginger, grated
- 1 1/2 cups Unsweetened Soy Milk
- 1 tbsp Soy Sauce
- Ramen Noodles and Toppings, for serving
Method
Instructions
- Warm the stock with the garlic and ginger over medium heat until fragrant, about 5 minutes.
- Whisk the miso into a small amount of the warm stock to dissolve, then stir it back into the pot.
- Reduce heat to low and stir in the soy milk gradually.
- Warm gently, without boiling, and stir in the soy sauce.
- Cook ramen noodles separately and combine with the broth just before serving with your choice of toppings.
From The Arrogant Hippie Culinary Journal: Soy Milk Edition by Aunesty Janssen
The complete recipe is free
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