Sunflower Mince Ramen with Miso Broth, Grilled Aubergine & Gochujang Drizzle

Serving size

1 person 2 people 4 people

Ingredients

1 tsp black sesame seeds (Sesame)
4 tsp ginger & garlic paste

(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
1 unwaxed lime
2 tsp maple syrup

(maple syrup(100%))
1 tbsp tamari (Soya)

(water, soybeans, salt, spirit vinegar)
3 spring onion
2 tbsp gochujang paste (Soya)

(Fermented Red Jalapeno (Red Jalapeno Chilli Peppers, Salt), Coconut Palm Sugar, Tomato Paste, Tamari Sauce (Water, Soybeans, Salt, Spirit vinegar), Maple Syrup, Rapeseed Oil, Garlic Puree, Ginger Puree, Spirit Vinegar, Salt)
2 pak choi
2 carrot
300g wide brown rice noodles

(brown rice flour (84%), water)
2 tbsp white miso paste (Soya)

(White Miso (Water, SOYBEANS, Rice, Salt), Water, Citric Acid)
72g sunflower mince

(Sunflower mince)
1 aubergine

Allergens

Contains: Sesame, Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	95Kcal	511Kcal
	397kJ	2136kJ
Fat	3.0g	16g
of which saturates	0.5g	2.6g
Carbohydrates	13g	72g
of which sugars	2.5g	14g
Protein	3.5g	19g
Salt	0.33g	1.8g
Fibre	1.9g	10g

Back

Vegan 1/3 daily fibre New 7 plants Low sat fat Family favourite Big appetites

Sunflower Mince Ramen with Miso Broth, Grilled Aubergine & Gochujang Drizzle

Prep time: 20 mins

Total time: 30 mins

Cuisine: Japanese

Food group: Vegan

Our vegan take on ramen is a bowlful of comfort! Starring wide brown rice noodles and a flavourful broth. bursting with umami miso and fresh lime. For topping? Stir-fried sunflower mince, sizzled till golden; gooey aubergine, grilled until lightly charred; and a fiery gochujang drizzle, for those who'd like a kick. A guaranteed hit with everyone at the dinner table!

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Before you start

Preheat the grill to high (240C)
Line a large baking tray with silver foil
Bring a large saucepan filled with salted water to a boil
Pull out a large frying pan, a measuring jug & sieve

Get grilling

Place the sunflower mince in the medium bowl and cover with cold water. Leave for 10 mins, then drain
Dice the aubergine into 1cm chunks. Trim and cut the pak choi into bite-sized pieces. Halve the lime
Add the aubergine to the foil-lined tray, then toss with 2 tsp olive oil and a pinch of salt. Grill for 8 mins then add the pak choy. Season with salt then grill for a further 10-12 mins, until softened and golden

Boil & sizzle

Meanwhile, thinly slice the spring onion, keeping the white and green parts separate. Trim and cut the carrot into 1cm thick batons (peel optional)
Add the noodles to the saucepan, gently separate with a fork and simmer for 6-7 mins, until cooked. Reserve 450ml boiling water, then drain the noodles and run under cold water
Heat the large frying pan with 1 tbsp olive oil. Add the drained sunflower mince and spring onion whites and cook for 3-4 mins. Add the ginger & garlic paste and cook for another 2 mins. Season with salt and pepper

Make the broth & gochujang dressing

Stir 1 tbsp olive oil, tamari, miso paste, a squeeze of lime and half the gochujang paste into the reserved noodle water. Season with a generous pinch of salt
Whisk until smooth, then pour into the frying pan. Bring to the boil and simmer for 2-3 mins. Season to taste
In the (now empty) measuring jug, combine the maple syrup, remaining gochujang, 1 tbsp olive oil and a squeeze of lime

Plate up

Share the noodles between bowls. Pour over the broth and sunflower mince. Top with the aubergine, pak choi and carrot
Drizzle over the gochujang dressing (add less for less heat)
Garnish with the sesame seeds and remaining spring onion