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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.