Vegan Ramen Chicken

Vegan Ramen Chicken

March 13, 2023


This vegan ramen is a hearty and flavourful dish that is sure to satisfy your cravings. The soup is rich and savoury, made with a fragrant blend of garlic, ginger, soy sauce, and mirin. The dried shiitake mushrooms give the soup a deep umami flavour, while the fresh ramen noodles add a satisfying chewiness.

The star of the dish, the Harmless Vegan Chicken, is marinated in a blend of mirin, soy sauce, garlic, and cayenne pepper, which infuses it with a complex flavour that is both sweet and savoury with a subtle kick of heat. The chicken is then cooked to perfection, either in the oven with a delicious glaze, or simmered in the soup, so it's juicy and tender with a caramelised crust.

To finish off the dish, the soup is garnished with sliced spring onions and the shiitake mushrooms that were removed earlier. The result is a bowl of vegan ramen that is both satisfying and delicious, perfect for a cosy night in or a casual get-together with friends.

Marinade for Harmless Chicken:

  • 2 Tbsp Mirin
  • 2 Tbsp Soy Sauce
  • ¼ tsp Cayenne Pepper
  • 1 tsp Garlic
  • 200g Harmless Vegan Chicken

Glaze for Chicken

  • 2 tsp Brown Sugar
  • 2 Tbsp Soy Sauce


  • 4-5 cups Chicken Stock
  • 4 stalks Spring Onion
  • 2 tsp Garlic
  • 2 tsp Ginger
  • ¼ cup Soy Sauce
  • ¼ cup Mirin
  • 3 cups dried Shitaake Mushroom
  • 2 packets of fresh Ramen Noodle

Steamed Greens

  • 2 bunches Bok Choy
  • Soy Sauce
  • Sesame Oil
  • Garlic

Marinade for Harmless Chicken:

  1. In a small bowl, combine 2 tablespoons of mirin, 2 tablespoons of soy sauce, 1 teaspoon of minced garlic, and 1/4 teaspoon of cayenne pepper.
  2. Cut 200g of Harmless Vegan Chicken into bite-sized pieces.
  3. Place the chicken pieces in a shallow dish and pour the marinade over them. Make sure the chicken is well coated with the marinade.
  4. Cover the dish with plastic wrap and refrigerate for at least 5-10 minutes.

Glaze for Chicken:

  1. Preheat the oven to (180°C).
  2. In a small bowl, mix 2 teaspoons of brown sugar and 2 tablespoons of soy sauce until the sugar dissolves.
  3. Cut the 200g of Harmless Vegan Chicken into bite-sized pieces and place them in a baking dish.
  4. Pour the glaze mixture over the chicken and toss to coat the chicken evenly with the glaze.
  5. Bake the chicken in the preheated oven for 10-15 minutes, or until the chicken is cooked through and the glaze is caramelised and sticky.


  1. In a large pot, add 4-5 cups of chicken stock and bring to a boil.
  2. Slice 4 stalks of spring onion, mince 2 teaspoons of garlic, and grate 2 teaspoons of ginger.
  3. Add the sliced spring onion, minced garlic, grated ginger, 1/4 cup of soy sauce, and 1/4 cup of mirin to the pot. Stir well.
  4. Add 3 cups of dried shiitake mushrooms to the pot. Stir well and let it simmer for about 20 minutes.
  5. While the soup is simmering, cook 2 packets of fresh ramen noodles according to the package instructions. Also steam the Bok Choy with a dash of soy sauce, sesame oil and garlic for a few minutes, just before serving.
  6. Once the soup is ready, remove the shiitake mushrooms and set them aside.
  7. Add the glaze mixture to the soup and stir well.
  8. Divide the cooked ramen noodles into bowls and ladle the soup over the noodles.
  9. Slice the reserved shiitake mushrooms and place them on top of the soup.
  10.  Add the cooked glazed Harmless Chicken to the ramen bowl.
  11. Garnish with some sliced spring onions and enjoy your delicious vegan ramen!