Vego ramen-style soup 3-2-1
Prep: 30 min
Cook: 30 min
Servings: 4
This vegan broth gets its richness from a few interesting ingredients. Add your favourite toppings and it's a flavour party!


  • 1 tbs canola oil
  • 3 cloves garlic, finely chopped
  • 1 tbs fresh ginger, finely chopped
  • 1 1/2 tbs miso paste
  • 15 g dried, sliced shitake mushrooms
  • 2 tbs salt-reduced soy sauce
  • 1 tsp reduced-salt vegetable stock powder
  • 6 cups water
  • 1 1/2 tbs hulled tahini paste
  • 300 g firm tofu, cut into 1.5cm cubes
  • 3 carrots, sliced into thin rounds (cutting on the diagonal)
  • 1 cup frozen, shelled edamame beans
  • 3 bok choy, stems and leaves chopped
  • 200 g dry noodles*
  • 4 eggs
  • Sriracha or other chilli sauce, optional


*Noodles: Many kinds of noodles are suitable for this dish. Ramen noodles, egg noodles or even thick rice noodles if you’d like it to be gluten-free. If using ready-to-eat or “shelf-fresh” noodles you will need about 100 g per serving. Choose brands with lower sodium (salt) and lower saturated fat.

For the broth

  1. In a very large pot with a lid, heat 1 teaspoon of oil and fry garlic and ginger 2-3 minutes till softened
  2. To the pot, add water, miso paste, shitake, soy sauce and stock powder (the tahini comes later)
  3. Bring to the boil, then turn the heat down, put the lid on and simmer for at least 30 minutes while you prepare the other elements


  1. In a large frypan, heat half the remaining oil and fry half the tofu till golden, stirring often. Put aside on a paper towel. Repeat with the other half
  2. To make soft-boiled eggs with a still gooey yolk, place eggs in saucepan. Pour cold water over the top until it is covered by about 1cm of water. Cook on high heat. As soon as the water boils (big bubbles), turn the heat down to a simmer (little bubbles form on the bottom and sides of pan). Leave the egg to simmer for 4 minutes. Remove eggs from the pan and put them into cold water to stop the cooking. Peel and cut in half and set aside.
  3. Cook noodles according to packet instructions, aiming to leave a little “bite” in the noodles as they will cook a little more in the broth.If using shelf-fresh noodles, skip this step and add the noodles straight to the broth at the same time as the veggies (the next step).


  1. To the simmering broth, add carrots, edamame and bok choy (chop smaller if desired) and cook for 3 minutes, or until tender. Add the tahini and stir through.
  2. Divide noodles and vegies into large bowls, and pour over the broth. Top with crispy tofu and soft boiled egg.
  3. Add favourite chilli topping if desired!

  • Use the vegetables you have on hand! Broccoli, bean sprouts, tinned corn (kernels or spears), shredded cabbage, spring onions, radishes, bamboo shoots, roast pumpkin, green beans and mushrooms would all be delicious. Aim for a total of 900 g of vegies so that 4 people will get 3 serves of vegies each. 
  • To make this dish vegan, leave out the egg and use a little more tofu and edamame
  • Try using our fragrant chicken meatballs as a topping

Healthy tip!

On a budget? If fresh produce is not available or is too expensive, try canned or frozen fruit and veg!

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Nutrition Information

per serving per 100g
Energy 1972 kJ 232 kJ
471 Cal 55 Cal
Protein 29.2 g 3.4 g
Fat, total 17.6 g 2.1 g
— saturated 1.9 g 0.2 g
Carbohydrate 42.3 g 5 g
— sugars 8.9 g 1 g
Sodium 1090 mg 128 mg
Fibre 14.7 g 1.7 g

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