A teal blue background with two bowls of veg-packed ramen

Vegetarian ramen

  • serves 2
  • Easy

Adding tahini to this veg-packed broth gives creaminess to the soup as well as a deep savouriness. Serve with firm tofu for a nourishing dinner for two


Make this warming veggie ramen, then check out our vegan ramen, tofu ramen, veggie miso soup and more vegetarian soup recipes.



  • toasted sesame oil 1 tbsp, plus a little extra
  • garlic 2 cloves, crushed
  • ginger a thumb-sized piece, finely grated
  • dried shiitake mushrooms 5g (optional)
  • vegetable stock 1 litre
  • soy sauce 1 tbsp
  • caster sugar 1 tsp
  • pak choi 1, quartered lengthways
  • sugar snap peas 100g
  • cooked egg noodles 300g
  • Belazu tahini 3 tbsp
  • miso paste 2 tbsp
  • firm tofu ½ a 280g block, patted dry and cut into quarters
  • sweetcorn 195g tin
  • carrots 2, cut into long thin strips
  • coriander a small bunch
  • chiu chow chilli oil 2 tbsp (optional)


  • Step 1

    Heat the sesame oil in a large pan over a low heat, add the garlic and ginger, and cook for 2 minutes before adding the shiitake mushrooms, if using, and pouring in the stock, soy sauce and sugar.

  • Step 2

    Turn up the heat to medium and bring to a simmer. Add the pak choi, sugar snap peas and noodles, and simmer for 2 minutes until cooked through.

  • Step 3

    Stir the Belazu Tahini and miso into the broth, season and keep warm.

  • Step 4

    Drizzle a little more sesame oil in a small non-stick pan and fry the tofu quarters on each side until really crisp.

  • Step 5

    Divide the noodles, pak choi, sugar snap peas and broth between deep bowls, and top with little piles of sweetcorn, carrot, tofu and coriander. Spoon over chilli oil to serve, if you like.

Try more nourishing ramen recipes

Whole Chicken Ramen

Nutritional Information

  • Kcals 710
  • Fat 32g
  • Saturates 4.7g
  • Carbs 67.7g
  • Sugars 21.4g
  • Fibre 16g
  • Protein 29.8g
  • Salt 3.8g