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Soy Milk Ramen

Soy Milk Ramen
Prep time
10 minutes
Total time
Category: Lunch, Dinner
Serves: 2
Allergens: Gluten, Mushrooms, Soy, Tomatoes


For the soup

  • ½ inch fresh ginger (minced)
  • 2 cloves garlic (minced)
  • 2 tbsps kombu seaweed (washed)
  • ¼ cup miso paste
  • 2 tbsps nutritional yeast
  • 1 tablespoon olive oil
  • 2 tablespoons rice wine
  • 2 cups soy milk
  • 2 cups water

For the vegetables

  • 2 cups broccoli (florets)
  • 1 cup king oyster mushroom (sliced)
  • 2 medium tomato (sliced)

For the Ramen

  • 4 oz ramen noodles

For the seasoning

  • 1 tbsp light soy sauce (optional)


  1. Use a pot and heat up 1/3 of the oil and fry garlic and ginger until golden brown for about 1 minute or less.
  2. Soak the kombu seaweed in water and set aside while you prepare the other ingrdients.
  3. Add soy milk, miso and the water together with the kombu seaweed and bring it to boil.
  4. Turn down the heat and stir occasionally to make sure the bottom doesn't get burned.
  5. Heat up the rest of the oil in a pan and fry tomato and mushroom until slightly brown from both sides for 3-5 minutes.
  6. cook the ramen noodles according to the instructions on the package.
  7. Add the broccoli to the soy milk broth for about 1-3 minutes until slightly soften.
  8. Assemble the ramen bowl with the broth, ramen noodles and all the other ingredients.
  9. You can add soy sauce for some extra seasoning if you like, enjoy!

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