Ramen is one of my favourite easy and comforting mid-week meals. This particular recipe is like a warm hug in a bowl. It’s got a kick from the chilli, it’s the perfect saltiness from the miso and soy, it’s creamy because of the added tahini and it’s filling because of the aubergine. It features so heavily in our recipe rotation because after an any Sunday roast chicken dinner I will always make stock with the bones which inevitably leads to Monday night ramen. (This recipe can also be Vegan if you use a vegetable stock instead.)

Serves 2

Prep time: 30 mins

Cook time: 15 mins 

Ingredients List: 

  • 1 x Aubergine 
  • 200 Tofu
  • 2 x Garlic Cloves
  • 1 x Red Chilli
  • 2cm Cube of Ginger
  • 1 x Shallot
  • 2 tbsp Tahini
  • 2 tbsp Miso paste
  • 1 tbsp Soy Sauce 
  • Splash of Mirin Wine (or rice wine vinegar)
  • 500ml Chicken or Veg Stock
  • Chinese Greens (pak choi or choy sum) 
  • Shitake Mushrooms
  • 2 x Packet of Noodles (I go for the fine noodles but udon work as well) 
  • 1 Cup of Plain Flour
  • 2 tbsp Vegetable Oil
  • Salt 
  • Coriander / Chilli Oil to garnish
  • 2 Eggs


(Note: Read through all 8 steps before starting as steps 4,5 & 6 are simultaneous don’t wait to finish each step before continuing on.) 

Step 1: 

Dice the aubergine into cubes and place in a colander. Salt heavily to help drain off the liquid from the aubergine. Leave to sit for 20-30 minutes whilst prepping the rest of the meal. 

Step 2:

Dice the tofu into cubes and pat dry. 

Step 3: 

Blend the chilli, garlic, ginger, shallot, mirin wine, tahini, soy sauce and miso paste in a blender with a small splash of water. 

Step 4: 

Place the cup of flour in a bowl and add a pinch of salt. Pat the aubergine dry (gently squeeze any remaining juice from the cubes) and place in the bowl of flour. Coat lightly and place in a heated pan with 2 tbsp of vegetable oil. Simmer for five minutes and then repeat the same flouring process for the tofu and add to the pan. Cook for a further 3-5 minutes. The aubergine should be cooked through before removing from the pan. Set to one side once it’s ready. 

Step 5: 

Boil eggs for 5 minutes.

Step 6:

Whilst the aubergine and tofu are cooking and the eggs are boiling place the chilli and garlic mix in a pot on the stove. Simmer for 2-3 minutes and then add stock. Bring to the boil. 

Step 7: 

When stock is boiling turn to medium heat and add the mushroom, noodles and Chinese greens. Leave to simmer for two minutes (or until noodles are cooked I buy the pre-cooked noodles for ease) 

Step 8:

Ladle ramen into bowls and top with aubergine and tofu mix. Peel the eggs, cut in half and place on top. Add chilli oil and coriander as garnish if you like. 

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