Creamy, Rich "Tonkotsu" Ramen with Soy Milk and Yakisoba Noodles
Cheap, easy, and tastes just like the real thing! There's no pork involved in this "tonkotsu" ramen, but it'll still leave you satisfied. My husband is a huge tonkotsu ramen lover, and even he think it's good!
Yakisoba noodles (or Chinese noodles if available)
Miso (I used the variety with dashi included)
★Grated garlic (tubed)
a little bit if desired
Boiled Egg (preferably soft-boiled)
Japanese leek (thinly sliced)
Beni shouga red pickled ginger
Salt and pepper
a little as desired
Start by slicing the Japanese leek into thin rounds, and preparing your boiled egg.
Combine the ingredients marked with a ★ in a pot and start heating over low.
Drop your unwrapped noodles in a pot of boiled water and cook for 1 minute. Remove from the pot after 1 minute and strain away the excess water. Place the noodles in a ramen bowl.
Pour the soup into your bowl of noodles, and place on the toppings to finish.
Story Behind this Recipe
Once, during the summer, I had delicious somen noodles with a soy milk-based soup, so I tried applying the idea to ramen.
I'm trying to be as healthy as possible during my pregnancy, and I thought a soy milk based ramen soup would be a safe alternative. Thanks to this recipe, I don't have to worry about a bowl of ramen triggering mastitis.