Posted on 12th Jul 2025

Vegan Ramen

A vegan ramen recipe from Chef Jeremy Pang, using ramen noodles, fresh pak choi and miso-glazed carrots and tofu to make a vegetarian version of the classic Japanese noodle soup.

Cuisine

Time

4 hr mins

Servings

4 people people

Ingredients

1 small onion
A thumb-sized piece of ginger
5 cloves of garlic
A small bowl of dried shiitake mushrooms
4 spring onions
2-3 handfuls of dried yellow soy beans
1.5-2 litres vegetable stock
200g ramen noodles
1 heaped tsp white miso paste
1 tbsp light soy
Drizzle sesame oil

Miso glaze

1 tbsp red miso paste
1 tbsp golden syrup
1 tbsp Japanese soy sauce
1 tsp Japanese rice vinegar
1 tsp sesame oil
Approx. 2 tbsp water

Toppings

1 large carrot
200g firm tofu, pressed
1 bulb fresh pak choi
1 spring onion

Method

1. First up, prepare your ramen stock. Place your dried yellow soybeans and dried Shiitake mushrooms into separate bowls, and leave to one side for later. Then, keeping the skin on, chop a small onion into large chunks and place it into a large bowl. Add the whole garlic cloves (again keeping the skin on), before chopping your spring onions into large, rough chunks with the roots attached. Peel your thumb-sized piece of ginger, bashing it with the side of a large knife or cleaver, and then add it to the bowl along with the onion, garlic, and spring onions.