Surprisingly awesome one-hour spicy sesame, aubergine and courgette ramen from Vegan JapanEasy: Classic and Modern Japanese Recipes to Cook at Home (page 142) by Tim Anderson

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • katmagdunn on March 31, 2026

    Really nice and genuinely not too complicated, made within an hour on a weeknight as promised!!

  • Tealismyname on September 07, 2025

    Still making this! Still loving this. Something I would make for friends to show off! We usually just add frozen spinach instead of the cabbage because it's such a small amount it doesn't warrent buying a cabbage for the dish.

  • NoaBC on July 21, 2025

    This really was awesome! The broth is rich and full bodied and the dish felt like so much more than the sum of its parts. I used gochugaru for the chilli flakes didn't use any extra chilli oil or sauce and I felt it was the right amount of spice.

  • Tealismyname on August 17, 2024

    Have made this probably 10 times. It's absolutely delicious and while a bit of a faff...never disapoints.

  • erin3107 on February 14, 2023

    broth was very yummy

  • jenburkholder on January 11, 2022

    It is indeed surprisingly awesome. Probably the best bowl of vegan ramen you could make on a weeknight. We used gluten-free noodles (pilfered from a packet). If (when?) remaking, I would probably sub out the eggplant - I don’t love it, even though it was ok here - and replace with a different veg or maybe tofu. I would also up the pickled spiralized zucchini - that was the best part.

  • patioweather on October 27, 2020

    Took me less than an hour

  • imaluckyducky on September 10, 2020

    5 stars! This recipe is full-body in flavor with enough textural elements to make it interesting. And yes, it is done within an hour. The spicy eggplant/zucchini mixture is decadent and full of spicy, but not "in your face" heat. It contrasts nicely with the zing of the quick pickled/marinated zucchini julienne (or spiralized or grated).The surprise star of the show is the addition of a little bit of tahini with the miso into the mushroom dashi. WOW. It adds a roasted flavor and a silky mouthfeel without overtaking the dish, and when combined with the mushroom dashi and miso it, dare I say, makes the broth taste almost porky? It was the mystery ingredient that no one in my family could pick out, and I say that's a win. Served with seasoned seaweed, soy-glazed sliced mushrooms, and soft boiled eggs for the non-vegans in the household.

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