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Serves 3

1.5 cups tvp mince
1 tablespoon sake
1 1/2 tablespoon soy sauce
1 tablespoon white miso paste
2 garlic cloves, crushed
1 tsp fresh ginger, minced
1 tablespoon doubanjiang chilli bean paste

3 garlic cloves
1 teaspoon fresh ginger, minced
2 teaspoons rice wine vinegar
3 tablespoons soy sauce
2 tablespoons doubanjiang chilli bean paste
1 tablespoon sesame oil
4 tablespoons sesame paste/ tahini
300 ml vegetable stock
300 ml soy milk
2 teaspoons sugar

3 serves of your desired ramen noodles

  1. To make the mince; put all mince ingredients in a heatproof bowl and add about 3/4 cup boiling water. Stir until the miso is dissolved and the water is absorbed.

  2. To make broth; add all broth ingredients to pot and simmer while you finish preparing the mince.

  3. Cook mince in a non-stick pan with about a teaspoon of oil on medium-high heat until the mince starts to brown. Reduce heat to low and cook, stirring regularly. The aim here is to get a slightly charred, dry mince mix. It’ll be a bit crunchy and therefore a great texture to compliment the broth and noodles.

  4. Prepare other toppings you want to add and cook noodles according to packet instructions.

  5. Serve noodles in to your bowls, top with a few ladlefuls of broth and toppings. Serve with chopsticks, a spoon and serviettes.

  6. Enjoy the tasty, slurpy mess.

Here are some topping ideas!
Seaweed snack
Salt and pepper tofu
Snow peas
Fried onions
Roast pumpkin
Garlic spinach
Black garlic oil