Miso Curry Soy Milk Ramen 味噌カレー豆乳ラーメン
I have made this meal once before and shared it on my Instagram feed. If you think this combination sounds strange bare with me it’s well worth making it for yourself.
The distinctive soup which has become Aomori city’s local dish is a blend of miso based soup and milk with curry powder and it always has a butter topping along with bean sprouts, bamboo shoots and wakame seaweed. Normally made with cows milk but I made it vegan by using soy milk and vegan ramen noodles .
The taste is sweet and spicy and has a creamy texture. The ramen is a hot comforting meal on a cold day, I guess that’s why it’s so popular in the colder regions of Japan in winter time.
Even though this dish is a speciality of Aomori it is originally from Sapporo. Mr. Kiyoshi Satoh, who moved from Sapporo to Aomori wanted to promote Sapporo-style ramen outside Hokkaido and made this curry miso ramen as his signature dish.
Why not try a steamy hot yellow bowl of this miso curry milk ramen for yourself and be surprised with how delicious it is. Don’t omit that butter topping, you can buy vegan butter, my favourite in the UK is the organic vegan butter block by Naturli. I also recommend a good quality soy milk like Bonsoy. As for the curry powder you can buy vegan curry powder in Japan or you can use S&B curry spice powder but this will not thicken your soup so you may need to use a little kuzu powder. There is a new vegan store just opened in Tokyo in Asakusa and they sell a good range of vegan curry powders. As for vegan ramen I used Samurai ramen or you could use ramen by Ohsawa which I always buy in Japan, also available on Amazon.
When I’m in Tokyo my favourite vegan ramen place to eat is Ts Tan Tan well worth a visit to either their ramen shops in Tokyo station and Ueno or restaurant at Jiyugaoka, they even have a noodle bar at Narita airport at T2. They do not have curry ramen maybe they should, but non the less they have really good vegan ramen to try when your in Tokyo.
To make this miso curry milk ramen gather your ingredients serves 2 people.
White miso paste x1 heaped tablespoon
Soy milk 500-800ml
Curry powder x3 tablespoons
Ramen noodles x1 pack of samurai ramen this has two servings ( do not use the sauce inside the packet )
Vegan butter a small square each when serving
Bamboo shoots I bought the vacuumed sealed type which has x1 whole bamboo shoot, slice this into quarters. The remaining will keep in water in an air tight container for a few days in the fridge ( why not search bamboo shoots for ideas on how to use the rest of it up ) take the 1/4 piece and slice it. If you cannot get a whole piece of bamboo shoot you can use tinned. I got mine from the Japan centre in London, they also sell them through out Japan.
Wakame seaweed I used dried seaweed and just added it to hot water in a bowl to rehydrate you will only need a small piece. Slice into pieces
Bean sprouts x1 1/2 bag
You can also add sweetcorn which goes well with the butter.
If using S&B curry powder
Kuzu powder if your using just curry spice powder like S&B, use x1 tablespoon of curry powder and x1-2 teaspoons of crushed kuzu root in a little water around x1 teaspoon to make a slurry before adding to your warm milk.
You will need two pans one with boiling water for your ramen to cook and to lightly steam your bamboo shoot and bean sprouts and one to make your soup.
First add your milk to a pan and heat slowly do not boil, when it’s warm add miso and dissolve, then add your curry powder and mix in well. The curry powder will thicken the milk, however if your using S&B then add the powder mix and then add your kuzu slurry and mix well to thicken. You may need to turn the heat up slightly with the kuzu but as soon as it thickens turn it all on to a low simmer. Then steam your bamboo and bean sprouts for a few minutes, take the steamer off if using the same pan you can can just use the boiling water to now cook your noodles. Keep the lid on your steamed veg to keep warm. When the noodles are done, they only take a few minutes add some miso curry soy milk to your bowls then drain your noodles and add these to your soup. Top with bean sprouts, sweetcorn if you like and bamboo shoots. Don’t forget that butter.
You can also add some sautéed sliced king mushrooms. This ramen normally has slices of pork on top so I think the mushrooms make a good substitute for this. You can sprinkle with an extra dash of curry powder and a drizzle of chilli oil to finish if you wish.
I hope you will be pleasantly surprised like I was with how well all the flavours blend together and make a delicious ramen.