MUJI in Japan has a wide variety of Southeast Asian-style DIY kits. I love Tom Yum Kung, but my problem was that the regular recipes were always too spicy for me.
This time, I’m sharing my recipe for a milder Tom Yum Kung Ramen using MUJI’s kit.
When you open the kit, it looks like this. The package says it serves two people, but since I prefer plenty of soup when eating it as ramen, I found that using one kit (2 servings) for just one portion worked best.
Ingredients
| MUJI Tom Yum Kung DIY Kit | 2 servings |
| Frozen shrimp | 8 |
| Dried pho noodles | 50g |
| Milk | 200ml |
| Water | 350ml |
| Brown sugar (or regular sugar) | 1 tbsp |
| Cherry tomatoes | 6 |
| About 100g of your favorite vegetables (bean sprouts, garlic chives, cilantro, etc.) | 100gほど |
| Lemon | 1/4 |
How to Make
1⃣ Prep the ingredients
Remove the stems from the cherry tomatoes and cut them in half. Cut other vegetables into bite-sized pieces.
If using garlic chives, cut them into 4cm pieces. Wash the bean sprouts, and tear the cilantro.
Defrost the frozen shrimp by soaking them in salted water. (If you don’t have time, you can just cook them directly in the soup.)
2⃣ Cook the noodles
Boil the pho noodles according to the package instructions, then rinse under cold water in a strainer.
(I used AoZai Pho from Kaldi, which needed 5 minutes of boiling.)
3⃣ Make the soup
In a pot, add 350ml water and the spice mix from the kit. Bring to a boil, then simmer uncovered over medium heat for about 3 minutes.
Note: The spice mix contains chili peppers. If you really can’t handle spicy food, remove them. Also, make sure not to add the included preservative packet—it’s not for cooking.
4⃣ Add the main ingredients
Add the shrimp, cherry tomatoes, and Tom Yum Kung sauce, then simmer for about 3 minutes.
Pour in 200ml milk and add 1 tbsp brown sugar. Stir well.
Taste the soup at this stage—if it’s still too spicy, add more milk and sugar.
5⃣ Finish with vegetables
Add the garlic chives and bean sprouts, simmer for about 2 minutes, and make sure the shrimp are cooked through.
Finally, add the fish sauce and the noodles.
6⃣ Serve
When plating, top with cilantro and a squeeze of lemon.
Since MUJI’s DIY kits have a long shelf life, I ordered a bunch online. I’ll be posting more MUJI recipe ideas soon!
If this looks tasty, please share it on Twitter/X! And if you try making it, don’t forget to tag me—I’d be so happy to see your post!
