Curry soy miso ramen recipe with roast butternut squash, tofu and kimchi by Gizzi Erskine

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This vegan ramen recipe created by Gizzi Erskine is packed with nutrients and flavour.

Miso ramen recipe by Gizzi Erskine

Vegan ramens tend to lack body and viscosity, and I wanted to make one which had the same depth of flavour as a tonkotsu – the king of ramens.

I use an old Japanese technique of making a miso and soy milk broth and it’s good (I eat it a lot) but then I add a curry base to the broth and there is no meat eater out there who would argue that this soup base doesn’t have everything that you would ever want.

The toppings are the extras that I like: the roasted butternut squash goes so well with the curry, the tofu adds protein and the kimchi acidic spice. I’ve also popped some shiitake mushrooms in there too and finished with sesame and Korean chilli pepper. Leave the eggs out to make this an entirely vegan dish.



  • Coconut, light rapeseed or groundnut oil 2 tbsp, plus extra for frying
  • Onion 1, finely chopped
  • Garlic cloves 6, roughly chopped
  • Curry powder (English or Malaysian) 2 tbsp
  • Ground coriander 1 tsp
  • Turmeric 1/2 tsp
  • Chinese, Thai or Japanese soy bean chilli oil 1 tbsp
  • Boiling water 1.2 litres
  • White miso paste 200g
  • Mirin 3 tbsp
  • Nutritional yeast 1 tbsp
  • Marmite 1 tsp
  • Dark soy sauce 2 tbsp
  • Palm or brown sugar 1 tbsp
  • Soy milk 400ml
  • Shiitake mushrooms 200g
  • Firm tofu 200g, cut into thick slices
  • Teriaki sauce 100ml
  • Free range eggs 2, boiled for 6 minutes, quickly cooled in ice water and peeled
  • Buckwheat noodles 90g per person, cooked until al dente and refreshed in iced water
  • Roasted butternut squash 3 slices per person
  • Kimchi 2 heaped spoonfuls
  • Spring onions 2, thinly sliced
  • Korean chilli powder 1/2 tsp
  • Sesame seeds 1 tsp


  • Step 1

    In a medium casserole, heat the oil over a medium heat and add the onion. Allow to soften for about 15 minutes to develop their sweet flavour before adding the garlic and ginger. Sweat for a further 3-4 minutes before adding the spices.


  • Step 2

    Next add the soy bean chilli oil and give this a couple of minutes on the heat, before adding the water. Whisk in the miso paste, followed by the mirin, nutritional yeast, Marmite, soy and sugar.

  • Step 3

    Allow the sauce to reduce on a low simmer for 30 minutes and then add the soy milk. Transfer to a food processor and blitz until smooth, then return to the pan. Meanwhile in a frying pan heat a glug of oil and fry the mushrooms over a high heat for 5 minutes until they start to caramelise, then set aside. Return the pan to the heat, add a little extra oil if necessary, ramp up the heat and fry the tofu for a minute on each side, or until really charred. Put the teriyaki sauce in a bowl, add the tofu and the eggs and coat thoroughly. Set to one side.

  • Step 4

    When ready to serve, divide the noodles between two ramen bowls and pour a quarter of the soup base into each bowl. Slice the eggs in half and place on top.


  • Step 5

    Slice the tofu into strips and arrange next to the eggs, followed by the butternut squash and kimchi. Finally, sprinkle the spring onions, chilli powder and sesame seeds over the top and serve immediately.

Recipe from Slow: Food Worth Taking Time Over by Gizzi Erskine (HQ, £25). Photography by Issy Croker.