Cooking With Whitney – Homemade Vegan Spicy Ramen 

This recipe was adapted from the beautiful Pinch of Yum blog who i adore. Of course, if you watch my instagram stories… you know i like to adapt recipes and add what i call a little “flare” to an already exceptional recipe (much to my partners annoyance haha) I’m all about using what ingredients you have on hand so if you don’t have all of these ingredients do not worry as long as you have the broth ingredients you should be sorted and then just top with any vegetables and herbs you have on hand

We are eating a predominantly plant based diet now (it’s amazing and you should too) but if you fancy meat or dairy a great addition to this recipe would be some poached chicken and an egg. Honestly though it doesn’t need it!

This is one of my ‘go to vegan meals’ that i tend to rotate and continue to adapt and develop every time i make it, it’s sweet, salty, no fuss kind of food and that is what Cooking With Whitney is all about.

Spicy Miso Paste:

  • 1 onion
  • ½ cup red miso i used awase miso paste from the supermarket
  • 2 tbsp of sirracha or any chilli sauce you have on hand
  • 3 cloves garlic
  • small piece of ginger
  • 3 tbsp mirin (if you don’t have this just leave it out)
  • 1tbsp any oil
  • 1/2 tbsp sesame oil
  • soy sauce


  • tofu (i used x1 packet of Bean Supreme that is marinated in honey & garlic but you could also use plain)
  • 1 tablespoon oil
  • 4 mushrooms sliced
  • 2 cups vegetable stock
  • 1 cups plain unsweetened soy milk
  • 1 packet of ramen noodles (if i don’t have these on hand i use udon or rice noodles or even spaghetti)
  • Vegetables of choice – i chose, broccoli, spinach, can corn drained, coriander – a giant handful, lemon/lime.
  1. Pulse all miso paste ingredients together in a blender until a smooth, thick paste forms. I also added coriander storks and spring onion stalks to be blended that i cut up to add to the top of the ramen once it is cooked. Don’t waste food people!
  2. To a pan fry up the tofu with the sauce included in the packet until golden brown, then put aside. To that same pan add in the mushrooms and then put aside with the tofu.
  3. To the same pan, add half of the miso paste and stir fry until golden brown. Add the stock and soy milk and bring to a simmer. Taste and adjust seasoning – add salt or a little soy sauce until it tastes like a spicy ramen broth. You may need to continue to add water/stock and more or less miso paste to get the consistency of the broth you wish to have.
  4. Cook the ramen noodles according to package instructions and drain well. When drained add a little oil to them to stop them from sticking together.
  5. While they are cooking pop a steamer on top of this pan and add broccoli on top and steam until cooked. Use whatever vegetables you fancy.
  6. To serve pop the noodles into the bowl and top with the broth then add your chosen vegetables. I like to add as many vegetables and toppings as i can and this day i used a can of corn drained, spinach, spring onions, the cooked mushrooms and tofu and giant handful of coriander because i live for it. Add a slice or lemon or lime on top and squeeze on top right before serving.

Pour yourself a wine and enjoy! Let me know if you give this recipe a try.


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1 Comment

  • Reply
    September 17, 2017 at 4:23 am

    Sounds yummy going to give it a go this week x

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