Authentic home cooking from Japan, with US measurements. 
Soy Milk Kimchi Ramen
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.
Soy Milk Kimchi Ramen
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.
Open in Cookpad AppSteps
- 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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