Solo Cooking God's Milk and Anchovy Sauce Tom Yum Style Ramen
An innovative ramen that recreates the refreshing, tangy flavor of authentic Thai tom yum with a combination of milk, anchovy sauce, ketchup, and vinegar added to store-bought jajang ramen.
Ingredients needed 1 servings
Recipe
Cooking tips
- Use seafood-based jajang ramen instead of regular ramen for a richer, more authentic tom yum flavor that complements the anchovy sauce and shrimp.
- Do not add vinegar while cooking—its acidity will evaporate. Add it only after turning off the heat, right before serving or just before eating, to preserve the fresh tang.
- For a milder start, use 1 tablespoon of vinegar; for a bold, authentic tom yum tang, go up to 3 tablespoons.
Recommended for
- Those who love the tangy, salty-sweet flavor of Thai tom yum soup.
- Anyone wanting to completely transform ordinary ramen at home into a brand-new dish.
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