Soy Milk Kimchi Ramen

Name: Soy Milk Kimchi Ramen
Yield: 1 serving
Ingredients: 1 serving fresh or instant soy sauce ramen noodles; About 1 cup (240 ml) soy milk (enough to fill your bowl about 80%); About 1 small bowl napa cabbage kimchi; 1 tablespoon canned corn; 1 green onion; 2-3 sheets seasoned seaweed (nori); 1 pinch white pepper; 1 pinch black pepper; 1 pinch ground chili pepper (ichimi togarashi); 1 pinch shichimi togarashi (Japanese seven spice); 1 pinch ground Sichuan pepper (sansho)

平中なごん @cook_40359144

Absolutely delicious! Ramen with soy milk, kimchi, and corn.
About this recipe:
Fermented foods are the best! I’ve tried this with various types of noodles, but I want to share this incredibly tasty combination of soy milk, kimchi, and corn in ramen. It’s easy to make, healthy, and the rich, creamy soy milk broth combined with the spicy and tangy kimchi makes for a truly delicious bowl of ramen.

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Ingredients

1 serving

1serving fresh or instant soy sauce ramen noodles
About 1 cup (240 ml) soy milk (enough to fill your bowl about 80%)
About 1 small bowl napa cabbage kimchi
1 tablespooncanned corn
1green onion
2-3 sheetsseasoned seaweed (nori)
1 pinchwhite pepper
1 pinchblack pepper
1 pinchground chili pepper (ichimi togarashi)
1 pinchshichimi togarashi (Japanese seven spice)
1 pinchground Sichuan pepper (sansho)

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Steps

1

Finely chop the green onion.
2

Mix the included soup base with soy milk, add white pepper, ground chili pepper, and Sichuan pepper to taste, and bring to a boil in a pot.
3

Cook the ramen noodles according to package instructions. If using instant noodles, you can also simmer them together with the soup for extra flavor.
4

Place the cooked noodles in a bowl, pour the hot soup over them, and top with napa cabbage kimchi, green onion, corn, and seasoned seaweed.
5

Add more black pepper, ground chili pepper, shichimi togarashi, or Sichuan pepper to taste if you like.

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平中なごん @cook_40359144

Published in the US on August 29, 2025 14:01

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