Back in the day, creamy chicken ramen was my jam. I grew up downing bowls of the stuff when I was too picky to accept the mere suggestion of a green vegetable on my plate. Heck, I even lost my first tooth while hastily slurping down those long strands of salty noodles! Now I realize that this style has a lot in common with tori paitan ramen, which has very rich and creamy broth, usually created from long-simmered chicken bones. Lowbrow instant noodles can’t compare to the depth and delicacy of the real thing, but poultry needn’t apply to forge an authentic flavor in a fraction of the time.
Be it mental malaise or a physical flu, this is the kind of soup that will cure what ails you, or at least provide a serious serving of comfort through it all. Such simple flavors are universally appealing; it’s the ramen that could very well unite a nation. The two keys to success are high quality stock options and superlative noodles, since there’s no where to hide these key players with such few ingredients in the mix. In a perfect world, you could make your own vegetable stock and reduce it down to a concentrate to replace the 1/2 cup of water, and go through the full process of making alkaline noodles from scratch… But for a quick fix, you really can’t beat this kind of instant ramen gratification.
- 3 Ounces Dry Ramen Noodles (Straight or Curly)
- 1/2 Cup Unsweetened Non-Dairy Milk
- 1/2 Cup Water
- 2 Teaspoons Tapioca Starch
- 1 Teaspoon No-Chicken Broth Powder or Paste
- 1 Teaspoon Soy Sauce
- 1/2 Tablespoon Vegan Butter
- Thinly Sliced Scallions (Optional)
- Begin by setting a small pot of water on the stove to boil and cook your noodles to al dente, as directed by the instructions on the package. Drain thoroughly when ready.
- Meanwhile, whisk together the non-dairy milk, water, starch, instant broth, and soy sauce, beating the mixture vigorous to ensure that there are no clumps of starch remaining. Pour everything into a small saucepan and place on the stove over medium-low, stirring frequently. Cook until thickened and bubbles break with regularity on the surface; about 5 minutes. Turn off the heat, add in the vegan butter, and stir until melted and smoothly incorporated.
- Toss the noodles in the sauce, transfer to a bowl, and top with scallions if desired. Slurp away without delay! This dish does not keep well nor get better with age.
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Amount Per Serving: Calories: 512Total Fat: 23gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 10mgSodium: 1954mgCarbohydrates: 63gFiber: 3gSugar: 8gProtein: 13g
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.