The recipe uses Sapporo Ichiban Miso Ramen, a long-selling Japanese instant noodle product made by Sanyo Foods Co. and available in North America, Hong Kong, and other countries around the world.
Mugi Raisu says, "I made Sesame Soymilk Dandan Noodles with Sapporo Ichiban Miso Ramen and it tasted like a specialty restaurant."
Recipe for Sesame Soymilk Dandan Noodles
1 package of Sapporo Ichiban Miso Ramen
300 ml soy milk
2 tablespoons sesame paste (Chinese or Japanese made with roasted sesame, not Tahini)
2/3 teaspoon Sichuan bean paste (dòubànjiàng)
1/2 teaspoon sugar
A pinch of Chinese hot chili oil (or Japanese rayu)
First, bring 300 ml of water to a boil in a pot and boil Sapporo Ichiban Miso Ramen noodles for 2 minutes.
Then add the included broth powder, soy milk, sesame paste, Sichuan bean paste, sugar, and hot chili oil, bring to a boil and voila.
All you have to do is add seasonings and bring it to a boil again, so anyone can easily enjoy this recipe for a modified version of Sapporo Ichiban Miso Ramen. It also happens to be vegan as well.
You can add bok choy, soft-boiled eggs (marinated in seasonings for a Japanese nitamago), or thinly sliced green onion as toppings to make it more satisfying.
If you're interested, why not give it a try?
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