The Secret Ingredient for Perfect Ramen Noodles? Soy Milk!

Fun fact: there are over 10,000 ramen shops in Tokyo alone! No wonder the dish is seen as a Japanese staple. Ramen is a great healthy fast food option; you can pack your bowl with veggies and protein, and the basic ingredient list means that the dish is very easy to prepare.

We’re here to let you in on a little secret. There’s one extra ingredient that you can add to your ramen noodle recipes to really take your meal to the next level. That ingredient is soy milk.

There are three basic components to ramen; the noodles, the broth, and the toppings. The perfect broth can be difficult to master. Traditionally, it is made by simmering bones and seasoning for hours on end. While this will give your dish an authentic Japanese taste, it can take a very long time to prepare.

If you’re searching for a way to recreate that rich, creamy texture, in a fraction of the time soy milk is the answer. Soy is a traditional Japanese ingredient and is often used in ramen when wanting to create a dairy or meat free dish.

Once you’ve mastered the basics, following ramen noodle recipes is very easy. Try these two recipes — one tradition, one not-so-traditional, and enjoy a little taste of Japan. Don’t forget — the secret is soy milk!

Serves 4.

● 800ml chicken stock

● 3 cloves garlic, minced

● 4 tbsp soy sauce

● 1 tbsp Worcestershire sauce

● ½ cup soy milk

● 1 tbsp fresh ginger

● Pinch of chilli powder

● 400g ramen noodles

● 400g sliced chicken breast

● 2 tsp sesame oil

● 100g spinach

● 4 tbsp corn

● 4 boiled eggs, peeled and halved

● Sesame seeds

● Handful of spring onions

1. To make the broth: mix the chicken stock, garlic, soy sauce, Worcestershire sauce, soy milk, ginger, and chilli powder in a large pot. 

2. Bring to the boil and then reduce the heat, allowing it to simmer.

3. Cook the noodles according to the packet instructions. 

4. In a large pan, fry the chicken breast until it is just starting to brown.

5. Divide the noodles evenly and top with the spinach, corn, eggs, and chicken.

6. Pour the stock over the top.

7. Serve topped with sesame seeds and spring onions — enjoy!

Serves 2.

● 1 litre chicken stock

● 1 tbsp fresh ginger

● 2 cloves garlic

● 120g bacon

● 200g ramen noodles

● 2 tbsp soy sauce

● 1 tbsp vinegar

● 2 hard boiled eggs

● Handful of spring onions

● 1 tsp hot sauce

● 100 g spinach

● Lemongrass

1. Put bacon, ginger, garlic, and lemongrass in a pot.

2. Add the stock and heat on medium-high, bringing everything to a simmer.

3. Leave simmering for approximately 45 minutes.

4. Cook ramen noodles according to packet instructions.

5. Using a slotted spoon, remove the bacon, lemongrass, and ginger from the pot. Set aside the bacon.

6. Add the greens, soy sauce, and vinegar to the stock mixture.

7. Slice the bacon. Add it to a frying pan, along with the garlic, and roast until crispy.

8. Place the ramen noodles and hard-boiled eggs in two separate bowls. 

9. Pour the hot broth over the bowls. 

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