Creamy Garlic Chili Sauce Ramen

Servings: 1


  • 1 tablespoon Mishima Crunchy Garlic Chili Sauce 
  • ¼ teaspoon fresh ginger, grated
  • 1 tablespoon low-sodium soy sauce
  • ½ teaspoon rice vinegar
  • 1 egg yolk
  • 1-2 green onion, chopped
  • 1 pack fresh ramen noodles 
  • ¼ cup unsweetened soy milk
  • 1 tablespoon reserved water (water the noodles are cooked in) 
  • 1 soft boiled egg, for topping (optional)


  1. Bring water to a boil in a medium pot.
  2. In a serving bowl, add the garlic chili oil, ginger, soy sauce, rice vinegar, egg yolk, and half of the chopped green onions. 
  3. Cook the ramen noodles according to the package instructions. 
  4. In a separate small pot, bring the soy milk to a simmer over low heat. 
  5. Once the noodles are cooked through, reserve 1 tablespoon of the water and drain the rest.
  6. Immediately add the hot noodles, reserved water, and 2 tablespoons of the heated soy milk to the serving bowl and mix to combine.  
  7. Top with the remaining chopped green onions, a soft boiled egg, and more chili sauce if desired. 
  8. Serve immediately and enjoy.  
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