Ultra Creamy Ramen — a plant-based Other recipe by BOSH!
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Ultra Creamy Ramen

This is one of those recipes we keep coming back to when we want something that feels genuinely special but is totally doable on a weeknight. The broth is unbelievably rich and creamy, the roasted aubergine melts into it beautifully, and the whole bowl just feels like a proper hug. We've made a lot of ramens over the years and this one sits right at the top. Make it tonight, you won't regret it.

Cook: 35 min
Serves 2

Before You Start

  • Preheat oven to 200°C
  • Large baking tray
  • Large pan

Ingredients

  • 2 aubergines - peeled and cut into bite-sized chunks
  • 250g udon noodles
  • 2 large portobello mushrooms - cut into thick slices
  • 2 vegetable stock cube - mixed with 400ml boiling water
  • 1 x 400g can of coconut milk
  • 2 tbsp tamari
  • 1 tbsp brown rice miso paste
  • 1 tbsp mirin
  • 4 spring onions - finely sliced
  • olive oil for drizzling
  • olive oil for frying

Method

1

Prepare the aubergines

  • Place the aubergine chunks onto a baking tray and drizzle with olive oil and a good pinch of salt
  • Once all of the aubergines are coated in the oil, cook for 30 minutes or until the aubergines feels soft
2

While the aubergines are roasting

  • Cook the noodles according to the instructions on the pac
  • Sometimes you can cook these in the hot broth, but it’s best to check on the pack of the noodles you are using to ensure you are cooking them through
3

Meanwhile, cook the mushrooms

  • Place a large pan over a medium heat and add a drizzle of olive oil
  • Add the sliced mushrooms and a pinch of salt
  • Mix well and cook for 5-10 minutes until they become soft
4

Make the broth

  • Stir the vegetable stock together with the boiling water and mix well until it all dissolves
  • Pour into the pan and add the coconut milk, tamari, brown rice miso paste, mirin and half of the sliced spring onions
  • Reduce the heat to low and leave to simmer for 5-10, or until the aubergines finish cooking
5

Time to serve

  • Once the aubergines have finished cooking, spoon into the pan with the broth and add the cooked noodles
  • Stir well until everything has mixed through, before spooning into bowls and topping with the rest of the spring onions

Tips & Variations

  • Noodle choice matters: We love this with ramen noodles obviously, but udon works brilliantly too if that's what you've got. Just check the pack instructions because cooking times vary a lot.
  • Make it spicier: Henry always adds an extra spoonful of chilli paste or a drizzle of chilli oil on top right before serving. It cuts through the creaminess perfectly.
  • Get ahead on the aubergine: You can roast the aubergine a day in advance and keep it in the fridge. It actually tastes even better the next day once it's had time to soak up all those flavours.

Why This Works

The trick here is roasting the aubergine low and slow until it's completely soft and almost caramelised, because that's what gives the broth its incredible depth and body. We find that building the broth while the aubergine roasts means everything comes together at just the right moment. Trust us on this one, don't rush the aubergine.