Ultra Creamy Ramen

Super simple
Super simple
Super simple
Super simple
0:35 m

We've taken ramen, an absolute staple, and made it creamy, flavoursome and delicious. We used vegetable stock and coconut milk for this creamy aromatic sauce, and then added in aubergine, portobello mushrooms and a whole host of wonderful ingredients.

Start cooking ➞




For the recipe

<item-todo-done>2 aubergines - peeled and cut into bite-sized chunks<item-todo-done><item-todo-done>250g udon noodles<item-todo-done><item-todo-done>2 large portobello mushrooms - cut into thick slices<item-todo-done><item-todo-done>2 vegetable stock cube - mixed with 400ml boiling water<item-todo-done><item-todo-done>1 x 400g can of coconut milk<item-todo-done><item-todo-done>2 tbsp tamari<item-todo-done><item-todo-done>1 tbsp brown rice miso paste<item-todo-done><item-todo-done>1 tbsp mirin<item-todo-done><item-todo-done>4 spring onions - finely sliced<item-todo-done><item-todo-done> olive oil for drizzling<item-todo-done><item-todo-done> olive oil for frying<item-todo-done>

Before you start

Preheat the oven to 180C, fan setting

Prepare the aubergines

  • 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

While the aubergines are roasting

  • Cook the noodles according to the instructions on the pac
  • 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

Meanwhile, cook the mushrooms

  • 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

Make the broth

  • Stir the vegetable stock together 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

Time to serve

  • Once the aubergines have finished cooking, spoon 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
//Sources //