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.