Recipe Clock

50 mins

Recipe Serves Plates

2 servings

Share on facebook
Share on twitter
Share on email
Share on facebook
Share on twitter
Share on whatsapp
Share on email

Made with:

NutriSoy High Calcium Reduced Sugar Fresh Soy Milk with Almond 1L and 475ML


  1. Fresh ramen noodles
  2. 2 garlic, minced
  3. ½ red onion, minced
  4. 1 spring onion, white part, sliced
  5. 1 tsp tau cheo (fermented beans)
  6. 2 tsp dou ban jiang (chilli bean paste)
  7. 1 tsp miso
  8. 1.5 cup NutriSoy Milk, no sugar added
  9. 3 tsp vegetable oil

Dashi stock

1 shiitake mushroom

1 pc kombu

½ onion

4 slices ginger

1 spring onion, sliced in 3

2.5 cup water

Garlic corn

2 tbsp canned corn

1 garlic, sliced

1 tsp vegetable oil


Dashi stock:

  1. In a saucepan, place the water, shiitake mushroom, and kombu, and let it sit for 30mins
  2. After soaking, add the remaining aromatics and heat over low fire, just until it comes to a boil. Turn off the heat and remove the solids. Set aside. 

Ramen broth:

  1. Over medium heat, sautée the garlic, scallions and onion in some vegetable oil until soft
  2. Add the taucheo, doubanjiang and miso paste and mix
  3. Add the soy milk and ½ cup of prepared dashi stock
  4. Mix and season for taste if required


  1. In a heated and oiled pan, sauté the sliced garlic and corn until fragrant and lightly charred


  1. Blanch the ramen noodles in some hot water
  2. In a bowl, add the ramen broth and ramen noodles, and top with the ramen egg, charred garlic-corn, spring onion, seaweed, kailan, and a drizzle of sesame oil