Spicy Soy Milk Ramen

Team: MVU Thunder Chefs I

Host School: Missisquoi Valley Union Middle High School

Age Group: High School


1 cup vegetable broth

1Tbsp sesame seeds

2 cloves garlic

1/2 inch fresh ginger

green onion/scallion(white part and tips only)

2 tsp roasted sesame oil

2 tsp red curry paste

1 Tbsp worchestershire sauce

2 tsp miso

2 Tbsp soy sauce

1 cup unsweetened soy milk

1/4 tsp kosher salt

dash white pepper

2 soft boiled eggs

1 cup corn

1 cup peas 

Preparation Instructions

For the Soup

1. Grind Sesame seeds until they are crushed

2. Press 2 cloves of garlic and mince 1/2 inch ginger

3. Separate green and white parts of scallion and then cut into thin rounds

4. Add 2 tsp sesame oil and 1 tbsp of Worchestershire Sauce into a small saucepan.  Add garlic, ginger, and white part of scallion and cook over medium - low heat until fragrant

Add 2 tsp Red Curry Paste and 2 tsp miso in the saucepan. Stir constantly so that they don't burn

5. Add the ground sesame seeds and soy sauce

Gradually add 1 cup soymilk, stirring constantly and making sure to dissolve the curry paste and miso, then add the vegetable broth

6. Add a dash of white pepper and salt to taste.  Turn off the hear and set aside.

For the Toppings

1. Soft boil the eggs

2. Slice the green part of the scallion into 1$ inch slices

For the Ramen

1. Bring water to a boil ​

2. Add the frozen peas and corn

3. Add the Ramen noodles and stir; cook until soft

4. Once the noodles are cooked, drain the noodles, peas and corn

Plate the noodles and peas and corn and top with the soup and toppings