Sticky Aubergine Vegan Ramen Recipe

Halve and thinly slice the onion, peel and roughly chop the garlic, then peel the ginger and slice.

Heat 1 tbsp vegetable oil in a large saucepan over a high heat. Once smoking hot, scatter in the onion, garlic and ginger, add a pinch of salt and cook for 5 mins, stirring regularly, until lightly charred and softening.

Lower the heat and carefully pour in the vegetable stock (it might spatter a bit). Add the dried shiitake mushrooms and miso and leave to gently simmer for 15 mins.

Meanwhile, cut the cabbage into quarters, then use a speed or potato peeler to very thinly shred the cabbage into a bowl. Add a pinch of salt, the sugar and rice vinegar, then mix well.

Cut the aubergine into 3cm cubes and cut the mushrooms into thick slices. Heat a large frying pan over a medium-high heat with ½ tbsp oil, then fry the aubergine with a pinch of salt for 4-5 mins until charred and crisp. Remove to a plate, then drizzle over ½ tbsp oil. Cook the mushrooms in the same way, then set both the aubergine and mushrooms aside.

Mix the teriyaki sauce with 100ml water and pour into the broth pan. Turn the heat to medium and bubble away for 5-7 mins until thickened and saucy.

Meanwhile, cook the noodle nests in a big pan of salted water following pack instructions, then drain.

Divide the ramen broth between four bowls, then add the noodles. Top each bowl with a pile of the aubergine and mushrooms, then a pile of cabbage. To serve, sprinkle over some sesame seeds and finish with chilli oil.