Zero-Waste Mushroom, Ginger & Garlic Ramen

Looking for the perfect ramen recipe? This dish is filled with veg, silky tofu, and ramen noodles – perfect for a cosy night in.

This homemade ramen is simple and delicious. We used a pressure cooker, but you can easily make it on the stove instead.


  • No mushrooms? Use leeks. 
  • No pressure cooker? Follow the same steps using a saucepan instead. It will take a bit longer to cook, but it will be just as delicious. 
  • No soy sauce? Swap for tamari. 
  • No ginger? Try ginger paste. 
  • No sesame oil? Use olive oil . 
  • No chilli flakes? Use fresh chilli. 
  • No squash? Swap for pumpkin, carrots or sweet potato.

Prep time: 10 minutes

Cook time: 20 minutes

Total time: 30 minutes

Servings: 2


250 g Mushrooms (sliced )

250 g Squash (cut into chunks )

3 Garlic cloves (chopped )

1 tbsp Ginger (chopped )

1 tbsp Sesame oil

120 g Noodles

For the broth:

1 vegetable stock cube

1 tbsp Tomato puree

20 g dried mushrooms (chopped into small pieces)

2 tbsp Soy sauce

1 tsp Miso paste

a pinch of Chilli flakes

For serving (optional):

3 Spring onions (sliced)

1 tbsp Sesame seeds

100 g Silken tofu (cubed)

2 Eggs (soft boiled)


  1. Set the pressure cooker to brown/sauté. Add the sesame oil, mushrooms, ginger and garlic. Cook until fragrant, about 5 minutes.
  2. Add all of the broth ingredients to a heatproof bowl and pour over 1.2 litres of boiling water.
  3. Pour in the broth into the pressure cooker, adding the squash on top (if you're using it). Cover, set on soup/stew and cook for 10 minutes.
  4. After 10 minutes, release the steam. Add in the noodles, set on simmer and cook for 5 more minutes, until the noodles are soft.
  5. To serve, ladle the ramen into bowls and top with spring onions, sesame seeds, tofu and/or soft boiled eggs.
Zero-waste mushroom, ginger & garlic ramen in a white bowl with chopsticks

How to store

Store in an airtight container in the fridge for up to 3 days, or in the freezer for up to 1 month. 

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