Soy Milk Noodle Soup (Konggukmul Ramen)
Enjoy the Creamy Richness! Special Ramen Recipe Using Jungshikpum Soy Milk
Tired of ordinary ramen? Try making this special soy milk ramen with a rich, creamy, and nutty flavor using Jungshikpum soy milk. The harmonious blend of the deep soy milk taste and ramen is exceptional, and anyone can easily follow this recipe.
Essential Ingredients
- 500ml Jungshikpum Soy Milk
- 1 packet Ramen noodles
Cooking Instructions
Step 1
First, pour about 500ml of water into a pot and bring it to a rolling boil over high heat. It’s important to get the water amount right so the ramen noodles cook perfectly.
Step 2
Once the water starts boiling, add the ramen noodles and the dried vegetable/flavor packet (flakes) first. Boiling these initially helps the soy milk flavor to better penetrate the noodles later.
Step 3
When the noodles are about 70% cooked, drain the boiling water, reserving the noodles and flakes in a colander to prevent them from sticking together. (You can optionally save a very small amount of the noodle water, as it can be used to adjust the soy milk broth’s consistency later.)
Step 4
Pour the 500ml of Jungshikpum soy milk into the clean pot. Now it’s time to bring out the nutty flavor of the soy milk. Heat the soy milk over medium heat until it starts to simmer.
Step 5
As the soy milk begins to boil, add the cooked noodles and flakes back into the pot. Also, add the ramen seasoning powder and stir well to combine with the soy milk. Feel free to adjust the amount of seasoning to your taste.
Step 6
Once all ingredients are well combined, boil for another moment, being careful not to overcook the noodles (which can make them mushy). Boiling for about 1-2 minutes is usually enough to complete your delicious soy milk ramen! The key is to manage the heat and timing correctly to maintain the noodles’ chewy texture.
