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simple veggie ramen

This is Leo's brother, Billy's, favourite dish. The first time I made it the boys ate 2 portions each and wanted the recipe to share with friends. It may sound super simple but it's packed full of flavour and warms you through to the core. We add soft roasted sweet potatoes and large pan-fried portobello mushrooms, but you can add any roasted vegetables you like: aubergines, butternut squash and broccoli would all work well.

Serves 2 & takes 35 minutes to cook


  • 2 sweet potatoes, peeled and cut into bite-sized chunks

  • 250g udon noodles (we use fresh but you can also use dry noodles)

  • 2 large portobello mushrooms, cut into thick slices

  • 2 vegetable stock cubes, mixed with 700ml boiling water

  • 2 tablespoons of tamari

  • 1 tablespoon of brown rice miso paste

  • 1 tablespoon of mirin

  • 4 spring onions, finely sliced

  • Sesame oil

  • Olive oil

  • Pinch of salt


1. Preheat the oven to 180C, fan setting.