Creamy Soy Milk Ramen (GF, Vegan, Vegetarian)
Author: Unconventional Cooks
Serves: 2
- Soy Milk Broth:
- 2 cloves garlic, minced
- 1" piece of ginger, minced
- ⅛ White onion, finely minced
- 2 tbsp Sesame seeds
- 1 cup Dashi Stock (see below for recipe)
- 2 cup Unsweetened Soy Milk
- 4 tsp Soy Sauce (GF or regular)
- 4 tsp White Miso Paste (dissolved in 2 tbsp of water)
- ½ tsp salt
- White Pepper
- Suggested Toppings:
- Ramen Noodles, Spaghetti (GF or regular)
- Shiitake mushrooms (Stir-fried with soy sauce, garlic and mushroom liquid)
- Ramen Egg
- Bok Choy
- Bean Sprouts
- Kimchi
- Corn
- Seaweed
- Soy Milk Broth:
- Using a Mortar and Pestle (or a plastic bag and rolling pin) grind/bash sesame seeds until crushed (doesn't have to be fine).
- Heat up a small saucepan, and over medium low heat fry your add your minced garlic, ginger and onion.
- Once fragrant, add your Miso paste mixture. Mix well.
- Add soy sauce and crushed sesame seeds. Mix.
- Pour in Soy Milk slowly and stir till the Miso paste has dissolved.
- Pour in Dashi stock. Season with salt, pepper.
- Once the broth is hot you can serve! Beware of heating too long because the milk might curdle.
- Assembly:
- Transfer Noodles/Ramen into a bowl.
- Pour over the HOT soup. (SERVING THE BROTH HOT IS A MUST)
- Arrange the toppings. Serve!
Vegan/Vegetarian Dashi Substitute: Use whatever stock you have on hand. We would recommend Regular Dashi OR Vegetarian Dashi broth.
Low Carb Option: Use shiritaki noodles, bean pastas, spiralized vegetables of your choice.
Serving size: 2 Calories: 165.4 Fat: 7.9g Carbohydrates: 14.5g Sugar: 5.3g Protein: 11.4g
Recipe by Unconventional Cooks at https://unconventionalcooks.com/2017/03/03/creamy-soy-milk-ramen-gf-vegan-vegetarian/
3.5.3251