Soy Milk Ramen with Chicken and Dried Anchovies – Creamy Without Coconut Milk

The first time I made soy milk chicken ramen at home, I was genuinely surprised by how rich and thick the broth turned out — without a single drop of coconut milk or heavy cream. The secret lies in properly emulsifying the broth: blending chicken fat, soy milk, and anchovies until they become one smooth, creamy liquid that coats every strand of noodle.

This recipe is inspired by Chef Hideki’s YouTube Shorts content, adapted with ingredients that are easy to find at any Indonesian traditional market.

Why You Should Make This Recipe

• Healthier than most ramen — Soy milk provides high plant-based protein, is naturally lactose-free, and much lighter than coconut milk-based broths.
• Double-layered umami — Cooking chicken skin and dried anchovies together builds a deep, complex broth base without relying heavily on instant stock.
• Ready in 35 minutes — Using store-bought unsweetened soy milk cuts prep time significantly while still delivering a deeply satisfying result.

Ingredients and Their Roles

Each ingredient in this recipe has a specific function. Here’s a quick breakdown to help you understand what’s happening in the pot:

• Chicken skin (80 g) — The natural fat source that gives the broth a glossy, silky finish. Much lighter than coconut-based fats.
• Salted dried anchovies, soaked (20 g / 2 tbsp) — A powerful umami booster. Soaking for 10–15 minutes in plain water removes excess salt before cooking.
• Unsweetened soy milk (240 ml) — Provides creaminess and body. Always use unsweetened to keep the savory balance intact.
• Garlic (2 cloves / ±10 g) — Blended directly into the broth for deep, penetrating aroma rather than a surface-level hint.
• Chicken bouillon powder (4 tsp / ±12 g) — Reinforces the broth base. Choose a low-sodium brand if you’re watching salt intake.
• Soy sauce (2 tsp) — Final seasoning added at the end for better control over saltiness.
• MSG (1 tsp) — Optional — Helps balance the overall flavor. Can be replaced with a small amount of mushroom stock or fish sauce.

Substitutions: Store-bought unsweetened soy milk works as a direct swap for homemade. Dried anchovies can be replaced with 1 tsp of fish sauce, though the salt level will differ — adjust seasoning accordingly at the end.

Key Tips and Common Problems

The most common issue is a broth that separates — with an oily layer floating on top of the soy milk base. This happens when the emulsification step is rushed or incomplete. When blending, make sure all components are fully combined for at least 30 seconds until the color is uniform and no separate layers remain.

Scientifically, emulsification works because the proteins in soy milk act as natural emulsifiers, binding the water-based liquid and the fat from the chicken skin into a stable mixture. The longer you blend, the more stable the emulsion — meaning the broth stays thick and creamy even after it sits in the bowl for a few minutes.

If the broth is too thin: add 1–2 more tablespoons of soy milk and gently stir over low heat. If too salty: add a small splash of water and ½ tsp sugar to restore balance.

Step-by-Step: How to Make Soy Milk Chicken Ramen

Making Soy Milk from Scratch (Optional — skip if using packaged):

1. Soak 100 g dried soybeans in plain water overnight (at least 8 hours). They will nearly double in size — a sign the soaking is working.
2. Rub the beans together underwater to loosen the skins. The skins will float to the surface — discard them. This step removes the raw, beany aroma.
3. Boil the peeled beans for 2–3 minutes, then drain. This deactivates the lipoxygenase enzyme responsible for off-flavors.
4. Transfer beans to a blender with 1000 ml of fresh water. Blend until completely smooth and milky white.
5. Cook over low heat for 15–20 minutes, stirring constantly to prevent scorching. Foam will form on the surface — this is normal.
6. Strain through a fine mesh strainer or cheesecloth. The pressed liquid is your fresh homemade soy milk.

Building the Umami Base and Broth:

1. Heat 2 tbsp oil in a pan or wok over low heat. Add 80 g chicken skin and 20 g soaked, drained anchovies. Cook for 3–4 minutes until chicken fat renders and the aroma turns nutty and fragrant.
2. Add 360 ml water and the boneless chicken thigh (120–150 g). Increase heat to medium. Cook for 5–7 minutes until the chicken is fully cooked — pierce the thickest part with a fork; no pink liquid means it’s done.
3. Remove only the chicken thigh and set aside. Keep the broth and all remaining contents in the pan.
4. Add 240 ml soy milk, 2 garlic cloves, chicken bouillon powder, MSG (if using), and pepper directly to the pan. Transfer everything to the blender.
5. Blend for at least 30 seconds until the mixture is completely smooth and homogeneous. A properly emulsified broth has no floating oil layer — this is the most critical step in the entire recipe.
6. Return the broth to the pan over low heat. Add 2 tsp soy sauce and ½ tsp sugar. Stir well and taste for seasoning.

Making the Chicken Chashu:

1. Place the chicken thigh skin-side down in a dry or lightly oiled pan over medium heat. Cook until the skin is golden brown and crispy.
2. Without removing the chicken, add 2 tsp soy sauce, 1 tsp sugar, and 2 tbsp water directly to the same pan. Let the sauce bubble and thicken, tilting the pan gently to coat the chicken evenly.
3. Remove the chicken, slice it, and spoon the remaining pan sauce over the slices.

Final Assembly:

1. Boil the noodles in a separate pot according to package instructions (typically 2–3 minutes for fresh, 4–5 minutes for dried ramen noodles).
2. Drain noodles and place them in a pre-warmed ramen bowl.
3. Ladle the hot soy milk broth generously over the noodles.
4. Arrange chicken chashu slices on top, scatter thinly sliced green onions, and add the halved soft-boiled egg to the side. Serve immediately.

Storage and Serving Tips

This ramen is best enjoyed fresh and hot straight from the pan. If you have leftover broth, store it separately from the noodles in a sealed container in the fridge for up to 2 days. Reheat gently over low heat while stirring to maintain the emulsion.

Avoid freezing the broth, as soy milk emulsions tend to break apart when thawed. The chicken chashu can be stored separately in an airtight container in the fridge for up to 3 days, or frozen for up to 2 weeks.

Hania Fleur Kirana

Soy Milk Ramen with Chicken Chashu & Dried Anchovies

A Japanese-inspired ramen with a creamy, dairy-free soy milk broth built on rendered chicken fat and umami-rich dried anchovies. Fully emulsified for a silky, restaurant-quality finish — made entirely at home in under 40 minutes.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 2 servings

Course: Main Course, Soup

Cuisine: Japanese

Ingredients Equipment Method Video Notes

Ingredients

  

• Homemade Soy Milk skip if using store-bought
• 100 g dried soybeans soaked overnight
• 1000 ml water
• Ramen Broth
• 360 ml water
• 240 ml unsweetened soy milk
• 80 g chicken skin
• 20 g dried salted anchovies soaked in water for 15 minutes and drained
• 2 garlic cloves approx. 10 g
• 4 tsp chicken bouillon powder approx. 12 g
• 1 tsp MSG approx. 4 g — optional
• Ground white pepper to taste (approx. ¼ tsp)
• 2 tbsp neutral oil approx. 30 ml
• Broth Seasoning
• 2 tsp soy sauce approx. 10 ml
• ½ tsp sugar approx. 2 g
• Chicken Chashu
• 120 –150 g boneless chicken thigh skin-on
• Chashu Glaze
• 2 tsp soy sauce approx. 10 ml
• 1 tsp sugar approx. 4 g
• 2 tbsp water approx. 30 ml
• Toppings
• 2 portions ramen noodles fresh or dried (approx. 160 g dried)
• 2 soft-boiled eggs halved
• 2 stalks green onion thinly sliced (approx. 20 g)

Equipment

• Blender or immersion blender
• Medium saucepan
• saucepanNon-stick skillet or frying panFine mesh strainer or cheesecloth (for homemade soy milk only)
• Ramen bowls
• Separate pot for boiling noodles

Method

 

1. Soak the soybeans overnight in cold water. Rub off the skins, discard them, then boil the beans for 2–3 minutes and drain. (Skip steps 1–3 if using packaged soy milk.)
2. Blend the blanched soybeans with 1000 ml fresh water until completely smooth. Cook over low heat for 15–20 minutes, stirring constantly. Strain through cheesecloth and set aside 240 ml.
3. Build the umami base. Heat 2 tbsp oil in a saucepan over low heat. Add chicken skin and drained anchovies. Cook for 3–4 minutes until the chicken fat renders and the mixture smells nutty and fragrant.
4. Cook the chicken. Add 360 ml water and the chicken thigh. Increase to medium heat and cook for 5–7 minutes until the chicken is fully cooked through.
5. Remove the chicken thigh and set aside. Leave all remaining broth contents in the pan.
6. Blend the broth. Add soy milk, garlic cloves, chicken bouillon powder, MSG (if using), and pepper to the pan. Transfer everything to a blender and blend for at least 30 seconds until fully emulsified, smooth, and creamy with no separated oil layer.
7. Season. Return the broth to the saucepan over low heat. Add soy sauce and sugar. Stir and taste — adjust salt if needed.
8. Make the chicken chashu. Place the reserved chicken thigh skin-side down in a dry skillet over medium heat. Cook until the skin is golden and crispy. Add soy sauce, sugar, and water directly to the pan. Simmer until the glaze thickens slightly, turning the chicken to coat. Remove, slice, and spoon remaining glaze over the top.
9. Boil the noodles according to package directions. Drain well.
10. Assemble. Place noodles in warmed bowls. Ladle hot broth over the noodles. Top with chicken chashu slices, halved soft-boiled egg, and sliced green onions. Serve immediately.

Video

Notes

• Emulsification is non-negotiable. Blend the broth until completely homogeneous — at least 30 full seconds. A properly emulsified broth holds its creamy texture even as it cools slightly in the bowl.
• Always soak the anchovies first. Dried salted anchovies are very high in sodium. A 15-minute soak in plain water removes excess salt without stripping the umami flavor.
• Season at the end. The broth base already carries salt from the anchovies and bouillon. Add soy sauce only after blending so you can control the final level accurately.
• No MSG? No problem. Substitute with 1 tsp of fish sauce or a splash of low-sodium mushroom broth for a similar depth of flavor.
• Shortcut version: Use packaged unsweetened soy milk and skip the homemade soy milk steps entirely. Total active cooking time drops to under 25 minutes.
• Gluten-free option: Replace standard soy sauce with tamari (certified gluten-free soy sauce) in both the broth seasoning and chashu glaze.

This soy milk ramen proves that Japanese-inspired cooking doesn’t need to be complicated or expensive to feel authentic. With simple, accessible ingredients and one key technique — the emulsification blend — you can have a bowl of warm, creamy, deeply satisfying ramen on the table in under 40 minutes. Give it a try, and make sure you blend that broth all the way through!

Frequently Asked Questions (Q&A)