Soy milk is often used for the soup of vegan ramen as it adds richness and creaminess to the broth while it’s all plant-based. In this easy (non-vegan) recipe, we simply replaced some water with soy milk when making a packaged instant ramen. No additional seasoning other than some sesame seeds and sesame oil added at the end. Soy milk added the depth in the broth, but it’s not overly creamy or greasy. It complemented the Tonkotsu flavor really well. We dropped an egg in the same pot while making the noodle, so it’s an one-pot meal and as easy as it gets!
