Soy Milk Ramen

READY IN: 20mins


  • 12
    scallion (white part)
  • 50
    g braised pork belly (chashu)
  • 1
    teaspoon sesame oil
  • chili oil (la-yu)
  • 1
    tablespoon sesame oil
  • 100
    g mixed ground pork and ground beef
  • 1
    teaspoon salt
  • 14
    teaspoon pepper
  • 3
    cups soymilk (non-adjusted)
  • 2
    (150 g) packages fresh ramen noodles


  • Start by slicing the white part of scallions into very thin strips. Slice the chashu into thin strips.
  • Place the sliced scallions and chashu in a bowl then season it with a teaspoon of sesame oil and a few drops of layu or chili oil. Mix the ingredients well then set it aside while you prepare the ramen soup.
  • Heat a pot using medium fire then add about a tablespoon of sesame oil. Once the pan is heated, add the ground meat then season it with a teaspoon of salt and quarter teaspoon of pepper. Mix well then cook until the meat has turned brown in color. Once the meat is cooked, pour about 3 1/2 cups of non-adjusted soy milk then wait until it boils before turning off the heat. You can adjust the taste of the soup by adding more salt if needed.
  • Cook the ramen noodles according to the package’s instruction.
  • Pour a good amount of soup on top of the ramen noodles then top it with the chashu and scallions. You can make it spicier by adding a few more drops of chili oil then serve it immediately.