Vegetarian Ramen with Miso Eggplant and Kelp Noodles

, from Issue #78. May, 2018
Photography by Kelly Gibney.
Vegetarian Ramen with Miso Eggplant and Kelp Noodles

My take on ramen is not entirely traditional but it is deeply tasty and fun to slurp. Kelp noodles are a low-carb, healthy alternative to regular noodles.

Serves: 2


1 eggplant, cut into 3cm chunks
4 tablespoons oil for roasting
2 free-range eggs, at room temperature
2 tablespoons white miso
1 tablespoon tamari or soy sauce
1 tablespoon mild olive oil
1 tablespoon brown sugar
1 teaspoon rice wine vinegar
1 tablespoon water
Ramen stock and vegetables
750ml vegetable stock
1 clove garlic, finely diced
1 teaspoon finely grated ginger
2 teaspoons tamari
2 teaspoons rice wine vinegar
1 small carrot, cut into matchsticks
4 small portobello mushrooms, sliced thinly
1 pak choy bulb, halved
340 grams kelp noodles
To serve: finely sliced spring onion, sesame seeds, dried chilli flakes


Preheat the oven to 180°C. Toss the eggplant with the oil and place in an ovenproof dish. Roast for 20 minutes.

Marinade: Mix the ingredients together in a small bowl until well combined. Spoon the marinade over the top of the eggplant and toss well. Roast for a further 12 minutes.

Bring a small pot of water to a boil. Gently lower the eggs into the water and cook for 6 minutes. Run under cold water and peel carefully. Do not cut in half until you’re ready to serve.

Place the vegetable stock, garlic and ginger in a large saucepan and bring to a boil. Simmer for 2 minutes.

Add the tamari, rice wine vinegar, carrot, mushrooms, pak choy and kelp noodles. Simmer for a further 2 minutes.

Divide between 2 bowls. Top each with the eggplant and halved eggs. Garnish with spring onion, sesame seeds and dried chilli flakes, as desired. Serves 2.

Cook’s tip: Kelp noodles can be purchased from health food stores.