Quick Veg Ramen with Crunchy Spice

Ramen for a weeknight

Quick Ramen made from scratch, easily Vegan

I always forget how simple and delicious this is, until I make it, and then we have it weekly! Base recipe is by Andy Baraghani, I've editted it a little after years of use.
Endlessly customisable based on what's in your fridge, and the base staples store for a long time so once you have them you can whip this up in no time! Of course you should top it with Crunchy Spice
Prep Time 10 minutes
Cook Time 20 minutes
Course Dinner, lunch, Main Course
Cuisine Japanese
Servings 4 people


  • 8 pieces dried Shiitake mushrooms
  • 1 piece Kombu (10cm square)
  • 2 tbsp tomato paste I like Mutti brand
  • 2 inches ginger sliced
  • 2 cloves garlic smashed
  • 1 Litre Veg stock see Notes
  • 1 tbsp miso
  • 1 tbsp light soy sauce
  • 4 spring onions, roughly chopped
  • 400 grams ramen noodles


  • 4 organic eggs leave out if vegan
  • 2 nori sheets
  • seasonal greens
  • 1 block tofu or tempeh
  • cornflour
  • sunflower oil or crunchy spice


Soup Base

  • Heat 2 tbsp oil in a large pan. Add spring onions and ginger, cook over medium high heat until spring onions are charred in some spots.
  • Add tomato paste and cook it out, mixing constantly for 2 minutes.
  • Add 500mL water and 1 litre stock, miso, shiitake and kombu into the saucepan. Heat until simmering then turn off and leave to soak for ten minutes.
  • Remove kombu and discard.
  • Using an immersion blender or transfer solids and a little liquid to a blender, and blend until smooth.
  • Season with soy sauce and salt.


  • Cube tofu or tempeh and toss with cornflour and oil
  • Airfry for 10 minutes tossing half-way or until golden and puffed.
  • Bring water to a boil. Blanch your seasonal greens using a slotten spoon to remove from the water and set aside.
  • Reuse the water to cook your noodles.
  • If using eggs bring water to a boil, cook for 7 minutes then quicly cool under cold water or an ice bath.


  • Divide noodles between 4 bowls
  • Ladle in soup
  • Top with tofu/tempeh, greens and egg sliced in half
  • Finish with a drizzle of Crunchy Spice


Veg Stock
  • Please don't use knorr vegetable stock powder or bouillon cube. It's fine in some things, in soup it just makes everything taste the same.
  • The concentrate packets are fine. If you find a nice liquid veg stock buy that. If you're not veg you can use a liquid chicken stock. 
  • Homemade if you're so inclined (it's easy and freezes well). 
  • You can use the pre-toasted nori snacks, or use a sushi nori sheet and pass it over your gas cooker to quickly toast
Keyword crunchy spice, noodles, Soup
Crunchy Spice Chinese Chili Crisp
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