Vegan Curry Ramen

Ramen is one of the best comfort foods out there, a rich, flavourful broth filled with noodles and topped with your favourite fresh ingredients. There is no reason vegans should be missing out on this fun.

Curry ramen is full-flavoured with a base of Japanese curry roux and miso thinned out by vegetable broth. We won’t be making our own noodles today but we will be making our own roux. As far as toppings, I’ve left things pretty open and stuck to simple ideas to make the broth the star. Here we have fresh charred corn, radishes and spring onion. Some other god additions would be roasted cauliflower, Japanese-style pickles, lotus root or tofu. I’ve also chosen to keep this fairly mild but you can adjust the seasoning to taste.

Print Recipe
5 from 1 vote

Vegan Curry Ramen

Curry ramen is full-flavoured with a base of Japanese curry roux and miso thinned out by vegetable broth.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Main Course
Cuisine: Japanese
Keyword: curry, ramen, vegan
Servings: 4


  • ¼ cup olive oil
  • 2 medium brown onions diced
  • 2 carrots diced
  • 3 cloves garlic finely chopped
  • 1 inch piece ginger grated
  • 2 tablespoons curry powder
  • 1 tablespoon whole cumin seeds
  • 1 tablespoon miso paste
  • 2 teaspoons tamari
  • 1/3 cup plain flour
  • 2 litres vegetable stock
  • 300 g packet dry ramen noodles
  • 4 radishes finely sliced
  • 2 ears corn shucked
  • 2 spring onions finely sliced
  • sesame seeds to top


  • Cook noodles to packet directions.
  • Heat 2 tablespoons olive oil in a large heavy-based saucepan or dutch oven over medium heat until shimmering. Add the onions and carrots and sauté for 10 minutes or until softened and starting to brown.
  • Add the garlic, ginger, spices and miso and cook stirring for another 2 minutes or until fragrant. Add the remaining olive oil and tamari then stir to combine.
  • Add the flour and stir vigorously until well combined. Cook stirring for 4 minutes or until thickened and roux has turned a dark colour.
  • Gradually add the stock, stirring as you go and deglaze the pan. Bring to a boil then reduce the heat and simmer for 45 minutes adding water if dish becomes too thick.
  • Meanwhile, to char corn, heat grill/broiler on high then cook the corn for 15 minutes stirring regularly to allow corn to char and cook through. Allow to cool slightly then use a knife to strip kernels from cob.
  • To construct ramen, divide noodles between bowls, top with broth then arrange toppings on surface. Serve immediately.

Leave a Reply