Make It How You Like Ramen

Make It How You Like Ramen

I absolutely love ramen and have created this so it can be both vegan and gluten free if desired, but can also have the option of chicken.

I have been playing around trying to create a tasty vegan ramen for a while. I have finally got to a recipe I love. If you like ramen, you will know that there is no quick way to create a tasty broth (Dashi) and some of the ingredients may take slightly longer to find than others, but it is WELL worth it and this is a great recipe to focus in on and practice some mindful preparation. 

Most ingredients can be found in bigger supermarkets these days, but anything you can’t find you can source at your local international food market or I use: a great online source for quality ingredients. Check my Guide to Ingredients for more info.

Make It How You Like Ramen. Vegan. Gluten Free

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Serves: 2 Prep Time: Cooking Time:


  • For the broth/ Dashi:
  • 2 Tbsp Ground Nut Oil
  • 1 White Onion chopped
  • 1 Chopped Carrot
  • 125g Chopped Shiitake Mushrooms or, a handful of dried Shiitake
  • 2 Sticks celery chopped
  • I Bulb garlic minced
  • 2 Sheets of dried Kombu - Edible kelp - see my guide to ingredients
  • 2 Tbsp White Miso paste
  • 2 Litres of veg stock - I used knorr stock pot which is Gluten Free
  • Salt and Pepper
  • In the soup:
  • Bok Choi
  • Sugar Snap Peas
  • Sweetcorn kernels or mini sweetcorn
  • Spring Onion, sliced on an angle
  • Fresh Coriander to serve
  • Curry roast carrots and sweet potato:
  • 1 Sweet potato cubed
  • 1 carrot cubed
  • 1 Tbsp sesame oil
  • Tsp medium curry powder
  • 1 Tsp White Miso paste
  • 1 Tbsp Maple Syrup
  • Poultry/Tofu options:
  • 2 Diced chicken thighs or firm cubed tofu
  • 1 Tbsp sesame oil
  • 1 Tsp White Miso paste
  • 1 Tbsp Agave
  • Noodles - I used clear noodles in this one but I have found some great black rice ramen noodles which are gluten free. More on those in my guide to ingredients, which is in the blog section.



Warm up your groundnut oil in a large heavy based pan and add the onion and garlic, fry off for about 5 -10 minutes until translucent and then add all the other broth ingredients except the stock. Cook over a medium heat, moving around with a spoon occasionally to take care not to burn anything for about 30 mins so that the ingredients cook through and release their flavours.

Meanwhile, prepare your sweet potato and carrot by peeling and cubing the veg and placing them in a bowl. Mix up the marinade ingredients and stir them in over the veg so that the veg is completely covered. Set aside for a few hours.

Do the same with your tofu or chicken if using. Mix up the marinade and stir over so it is all covered in the lovely mixture and pop in the fridge until you need it later.

After 30 minutes of the veg cooking add the stock liquid, salt and pepper, pop a lid on the pan and allow to simmer for about an hour. Half the time with a lid on and half with it off.

When you are ready, place your marinated sweet potatoes, carrots and chicken into the oven on a 180°C, you need to cook them for 40 minutes so use your judgement according to how long you can simmer your stock.

Set all the other fresh veg aside.

Once your broth has been cooking for over an hour and has reduced slightly strain off the vegetables – I pick out the Shiitakes and keep them in. Put your noodles into hot salted water (I chuck a stock cube in for extra flavour) and cook according to the instructions.  Pop the broth back on the heat and place the sugar snaps in for 3 minutes to cook and pop the Bok Choi into a sieve or colander and rest it on top of the pan so that it can gently steam with the lid over the top.

The dish is brought together by placing your cooked, strained noodles into a warmed serving bowl, arranging the vegetables, curried carrot and sweet potato, sweetcorn kernels, Bok Choi, spring onion, tofu or chicken around or on top of them and then pouring over your tasty broth. Finally adding the chopped coriander and sliced green chilli if desired. Your broth should be super tasty and a large deep spoon is needed to lap it all up!



The longer and slower the broth can be cooked for, the better the flavour. You can keep or exclude any of the ingredients in the soup as you like.

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