Soju Yogurt Slushie

Soju is synonymous with a good time, maybe some bad decisions, and definitely a killer headache in the AM. Why not make getting lit with the homies a healthier activity by adding some gut-boosting probiotics? Our Yogurt Kombucha pairs perfectly with soju. Plus, turning this drink into a slushie just makes a good time so much better πŸ˜‰


β€’ 16-oz bottle Yogurt Omie Kombucha
β€’ 1/4 cup of original flavored soju
β€’ 1 cup of ice


1. Pour the Yogurt Omie Kombucha with soju and ice into a blender.

2. Blend on High setting for ~30 seconds. Pour into a glass and enjoy!

3. No blender, no problem! You can also freeze the kombucha in the freezer for ~30 minutes or until it becomes a slushie texture. Mix with soju and enjoy!

Five-spiced Tofu Soba Salad

Tofu gets a bad rep for tasting bland and boring. The easiest &’ healthiest way to glow up tofu is through spices! Our Masala Chai Kombucha is packed with aromas of cinnamon, star anise, and cardamom, making it the perfect dressing for this salad


For the dressing:
β€’ 1/4 cup of Masala Chai β€’ Kombucha
β€’ 2 tbsp of miso paste
β€’ 2 tbsp of tahini or nut butter
β€’ 1 tbsp of honey or maple syrup (if vegan)

For the salad:
β€’ 1 pack of firm tofu
β€’ 1 tbsp of Chinese five spice
β€’ 1 pack of soba noodles
β€’ ΒΌ cup of any veggies!
β€’ Kosher salt and freshly ground black pepper
β€’ 2 tbsp of vegetable oil
β€’ 1 scallion, sliced
β€’ 1 tbsp of sesame seeds


1. Drain the tofu & place it on a plate. Set another place with some weight onto the tofu to drain out the water.

2. Wait ~10 minutes to get most of the water out. Cut the tofu into ¼” slices and season with Chinese five spice and salt & pepper.

3. Fry the tofu in a pan with vegetable oil until both sides are golden brown. Set aside.

4. Boil the soba noodles and any desired veggies. Drain the noodles and veggies once cooked. Set aside.

5. To prepare the dressing, combine all the ingredients together and mix well. Toss the tofu, soba noodles, and veggies with the kombucha dressing together.

6. Serve with scallion onions and sesame seeds!

Kombucha Chicken Adobo

Chicken Adobo is tangy, savory, and undeniably delicious! The OG Omie Kombucha is the star ingredient and replaces regular white vinegar. The kombucha’s aromatic notes elevate the dish’s flavor while tenderizing the meat πŸ˜‹ This recipe can be prepared in a pressure cooker, which equals easy meal prep + clean up, and more time to enjoy booch!


β€’ 1/4 cup OG Omie Kombucha
β€’ 1/3 cup soy sauce
β€’ 1/4 cup sugar
β€’ 4 chicken legs, thighs and drumsticks separated
β€’ Kosher salt and freshly ground black pepper
β€’ 2 tablespoons vegetable oil
β€’ 5 cloves garlic, smashed
β€’ 2 bay leaves
β€’ 1 large yellow onion, sliced
β€’ 2 scallions, sliced
β€’ Cooked rice, for serving


1. Brown the chicken in the pressure cooker or in another pan with the vegetable oil.
If using a pan to brown the chicken, transfer the chicken into the pressure cooker.

2. Cover the chicken with OG Omie Kombucha, soy sauce, and sugar.
Also, add in the garlic, bay leaves, and onions into the chicken mixture.

3. Set the pressure cooker to cook on a high setting for 8 minutes.
Carefully, quick release the steam from the pressure cooker.

4. Take off the lid of the pressure cooker and allow the sauce to boil for 20 minutes until it thickens.