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Miso Ramen Bowl

Updated: Mar 20

PREP: 5 mins COOK: 10 mins SERVES: 2-4

Recipe by Bianca & Spencer Dungy @family of vegans Photo by Spencer Dungy @thefieldyied


1 celery stick, chopped

2 teaspoons sesame oil

4 teaspoons of San Elk Vegetable Stock dissolved in 1 litre of boiled water (add additional teaspoon to taste, if required)

250grams, soba noodles or gluten free noodles

4 teaspoons white miso paste

4 teaspoons tamari sauce or soy sauce

1 pak choy, quartered

1 red chilli

1 carrot, shaved

250g extra firm tofu, sliced 1cm thick


1. In a medium saucepan, lightly sauté celery in a splash of sesame oil

2. Once soft, add 1 litre of dissolved San Elk Vegetable Stock

3. Set aside a small amount of miso paste and tamari sauce for marinade. Add remainder to pan and stir in well.

4. Add soba noodles, allow to cook gently for 4 minutes

5. Heat a griddle or flat pan. Lightly marinade pak choy and tofu in tamari sauce, sesame oil and a little miso paste, then griddle until cooked on both sides.

6. Add the chilli and shaved carrot to your broth mix and allow to cook for a further 2 minutes before serving.

7. Serve in a bowl and top with tofu and pak choy.


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