Creamy Soy Milk Broth (Ramen)

Ramen broth normally takes hours to make, but toasting the ancient grain amaranth allows it to pack a flavour punch that’s out of this world. We’ve suggested a few veggies to add, but this is ripe for modifications as per your taste!

cook 20 mins
Skill level Easy Peasy

You will need:

  • ¼ cup toasted amaranth or perilla seeds
  • ½ cup salted mixed nuts
  • 500ml soy milk
  • 1 tablespoon soy sauce, or to taste
Serving suggestion
  • Hokkien or ramen noodles
  • Bok choy, lightly steamed
  • Mushrooms
  • Baby corn
  • Chilli oil
Recipe: Simon Toohey


  • 1Pour amaranth into a hot saucepan over high heat. Heat the amaranth until it pops, swirling the pan to ensure it doesn't burn. Once most of the amaranth has popped, turn the heat off and allow it to cool slightly in the pan.
  • 2Add soy milk, mixed nuts and cooled amaranth to a blender and blend until everything has combined.
  • 3Strain the mixture into the saucepan with soy sauce and simmer for a few minutes to warm the broth. If the broth thickens too much add a dash of water.
  • 4Place the noodles, lightly steamed bok choy, mushrooms, and baby corn into a bowl, pour over a generous amount of broth and top with a generous spoonful of chilli oil.
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