full recipe – smoked tofu, miso-glazed carrots and eggplant ramen
Deborah Kaloper shares a hearty vegetarian ramen recipe from her newest cookbook, ‘Ramen for Days’.
Did you know miso is naturally plant-based? The fermented soy bean paste lays the groundwork for this incredibly wholesome vegetarian ramen. Smoky tofu mimics the savoury depth typically provided by meat, while the naturally sweet miso-glazed vegetables take a cue from Japan’s classic nasu dengaku (miso-glazed eggplant).
Serves 2
INGREDIENTS
2 tablespoons white miso paste
2 tablespoons mirin
1 tablespoon sake
1 teaspoon caster (superfine) sugar
1 1/2 tablespoons peanut oil
2 teaspoons toasted sesame oil
150g Japanese eggplant (aubergine), cut into 3cm cubes
120g carrot, julienned
2 portions ramen noodles, cooked al dente and drained
800ml vegan broth, simmering
200g smoked tofu, cut into 6 slices
50g bean sprouts
2 teaspoons toasted sesame seeds
Chilli oil, for drizzling
Umami mushroom powder, to garnish
METHOD
In a small bowl, whisk together the miso paste, mirin, sake and sugar.
Heat the oils in a wok over medium-high heat and stir-fry the eggplant for about 2 minutes. Add the carrot and stir-fry for a further minute. Add the miso mixture and stir-fry for another minute.
To assemble the ramen, quickly and evenly divide the warm drained noodles between two bowls and pour the hot vegan broth over. Add the vegetables, smoked tofu, bean sprouts and sesame seeds.
Drizzle with the chilli oil, garnish with the mushroom powder and serve straight away.
Ramen For Days by Deborah Kaloper, published by Smith Street Books, AUD$39.99, published 27 July 2025. Images by Daniel Herrmann-Zoll.
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