Dive into a bowl of comfort with this Sticky Aubergine Vegan Ramen Recipe, a savoury delight for those craving a plant-based twist on a classic. This vegan ramen combines tender ramen noodles with caramelised aubergine, creating a rich, umami-packed broth that’s perfect for a cosy meal. The sticky aubergine is glazed with a blend of soy sauce, chilli oil, and garlic sauce, infusing each bite with deep, satisfying flavour. Ideal for any time of year, this vegan ramen recipe is not only delicious but also versatile—swap in your favourite vegetables or plant-based proteins to suit your taste. Whether you’re new to Japanese noodle soup or a seasoned fan, this recipe will surely become a staple. Enjoy it as a hearty lunch or a comforting dinner; this ramen will warm your soul and tantalise your taste buds.
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Step 1.
Halve and thinly slice the onion, peel and roughly chop the garlic, then peel the ginger and slice.
Step 2.
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.
Step 3.
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.
Step 4.
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.
Step 5.
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.
Step 6.
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.
Step 7.
Meanwhile, cook the noodle nests in a big pan of salted water following pack instructions, then drain.
Step 8.
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.
Serves
4
1
Onion
4
Garlic Cloves
30 g
Fresh Ginger
1½ L
Vegetable Stock
15 g
Dried Shiitake Mushrooms
2 tbsp
Miso Paste
½
White Cabbage
1 Pinch
Sugar
3 tbsp
Rice Vinegar
2
Aubergines
400 g
Shiitake Mushrooms
4 tbsp
Teriyaki Sauce
100 ml
Water
4 Nests
Ramen Noodles
Vegetable Oil
TO SERVE:
Toasted Sesame Seeds
Chilli Oil
Adam Bush
Adam is a chef, baker and food writer with a love of big, bold flavours. He trained in Michelin-starred kitchens, pubs and a bakery before turning his hand to recipe writing.
Serves
4
1
Onion
4
Garlic Cloves
30 g
Fresh Ginger
1½ L
Vegetable Stock
15 g
Dried Shiitake Mushrooms
2 tbsp
Miso Paste
½
White Cabbage
1 Pinch
Sugar
3 tbsp
Rice Vinegar
2
Aubergines
400 g
Shiitake Mushrooms
4 tbsp
Teriyaki Sauce
100 ml
Water
4 Nests
Ramen Noodles
Vegetable Oil
TO SERVE:
Toasted Sesame Seeds
Chilli Oil
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Halve and thinly slice the onion, peel and roughly chop the garlic, then peel the ginger and slice.
Step 2.
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.
Step 3.
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.
Step 4.
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.
Step 5.
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.
Step 6.
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.
Step 7.
Meanwhile, cook the noodle nests in a big pan of salted water following pack instructions, then drain.
Step 8.
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.
Adam Bush
Adam is a chef, baker and food writer with a love of big, bold flavours. He trained in Michelin-starred kitchens, pubs and a bakery before turning his hand to recipe writing.
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Adam Bush
Adam is a chef, baker and food writer with a love of big, bold flavours. He trained in Michelin-starred kitchens, pubs and a bakery before turning his hand to recipe writing.
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