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Ultra Creamy Ramen

Ultra Creamy Ramen
Ultra Creamy Ramen

We've taken ramen to the next level, with this delicious vegan recipe for Ultra Creamy Ramen.

Made with udon noodles, coconut milk and fresh vegetables, this is a simple plant-based recipe that works perfectly for vegan meal prep or a quick evening meal.


Before you start

Preheat the oven to 180ºC, fan setting


  • 2 aubergines, peeled and cut into bite-sized chunks
  • 250g udon noodles (we use fresh but you can also use dry noodles)
  • 2 large portobello mushrooms, cut into thick slices
  • 2 vegetable stock cubes, mixed with 400ml boiling water
  • 1 x 400ml can of coconut milk
  • 2 tablespoons of tamari
  • 1 tablespoon of brown rice miso paste
  • 1 tablespoon of mirin
  • 4 spring onions, finely sliced
  • Sesame oil
  • Olive oil
  • Pinch of salt


  1. 1.

    Place the aubergine chunks onto a baking tray and drizzle with olive oil and a good pinch of salt | Once all of the aubergines are coated in the oil, cook for 30 minutes or until the aubergines feels soft

  2. 2.

    Cook the noodles according to the instructions on the pack | Sometimes you can cook these in the hot broth, but it’s best to check on the pack of the noodles you are using to ensure you are cooking them through

  3. 3.

    Place a large pan over a medium heat and add a drizzle of olive oil | Add the sliced mushrooms and a pinch of salt | Mix well and cook for 5-10 minutes until they become soft

  4. 4.

    Stir the vegetable stock with the boiling water and mix well until it all dissolves | Pour into the pan and add the coconut milk, tamari, brown rice miso paste, mirin and half of the sliced spring onions | Reduce the heat to low and leave to simmer for 5-10, or until the aubergines finish cooking

  5. 5.

    Spoon the aubergines into the pan with the broth and add the cooked noodles | Stir well until everything has mixed through, before spooning into bowls and topping with the rest of the spring onions