Soy Milk Instant Ramen

Soy milk is often used for the soup of vegan ramen as it adds richness and creaminess to the broth while it’s all plant-based. In this easy (non-vegan) recipe, we simply replaced some water with soy milk when making a packaged instant ramen. No additional seasoning other than some sesame seeds and sesame oil added at the end. Soy milk added the depth in the broth, but it’s not overly creamy or greasy. It complemented the Tonkotsu flavor really well. We dropped an egg in the same pot while making the noodle, so it’s an one-pot meal and as easy as it gets!

You can use any instant ramen you like, but we recommend finding a premium ramen. Instant ramen have evolved so much over the years, and the quality of some premium ramen is getting closer to the restaurant level. Broth has complexity in flavor, and the noodles are often non-fried and has chewy texture. In this recipe, we used Nissin RAOH Ramen Noodle Soup, Tonkotsu. It’s hard to find high quality ramen at retailers outside of Japan, but they are now sold on Amazon.com! (we get a small commission if you purchased from our link above.) RAOH is one of the best selling ramen in Japan, and the taste is excellent. The flavor options are Tonkotsu, Miso, and Soy Sauce, and we thought the Tonkotsu (pork bone broth) went really well by the creamy soy milk. While a simple bowl of ramen with just an egg and green onions can be quite comforting and satisfying, you can certainly add some chopped vegetable, meat, or seafood. Hope you give this a try soon. You will be pleasantly surprised how tasty this is!