Sophie Waplington is a chef who specializes in high-protein plant recipes — and because of that plant-based passion, you might think she forgoes the joys of ramen altogether. After all, many people say that veggie ramen broth is too thin compared to its meaty alternatives, which are enriched with chicken or pork. Waplington, however, has proven the naysayers wrong in her book Soph’s Plant Kitchen. Among the many fabulous recipes she’s written, we’re drawn to her miraculous ramen that takes only 20 minutes (yes, you heard that right).

Her secret? A killer broth that’s quickly gussied up with umami-boosting miso and tamari alongside creamy soy milk. Spring onion, chilli, ginger, and garlic all lend a hand to create a spicy, savory medley of flavors. The result is a surprisingly rich and decadent delight that comes together in no time.

Waplington also doesn’t skimp on the toppings for this soup. Here, she uses crumbled, smoked tofu that has a little more flavor than your standard silken variety. Optional chickpeas can also bulk up each bite, if you’ve got a spare can in your pantry.

One important note: If this dish looks too spicy, Waplington recommends that you “adjust the chilli quantities to your liking.” And since personalization is the name of the game, she’s also got recommendations for even more creative garnishes. Whether you indulge in heaps of toppings or leave your noodles bare, this savory soup will absolutely make your weeknight.

20-Minute Ramen

Ingredients

3 tbsp sesame oil
3 spring onions, white parts finely chopped, green parts finely chopped for the topping
1 tbsp chopped red chilli
Large thumb-sized piece of fresh ginger, peeled and grated
3 garlic cloves, grated
¾ cup (200ml/7fl oz) soy milk
¾ cup (200ml/7fl oz) vegetable stock
1 tsp brown miso paste
2 tbsp rice wine vinegar 2 tbsp tamari
7 oz (200g) buckwheat (soba) noodles
Sesame oil, for drizzling

For the Toppings

Olive oil
10 oz (300g) extra-firm smoked tofu, crumbed into small pieces
Splash of tamari or pinch of sea salt
Large handful of cooked chickpeas (optional)
Sliced red chilli
A sprinkle of black and white sesame seeds
Crispy chilli oil (optional)

Instructions

Start with the broth. Heat the sesame oil in a heavy-bottomed saucepan on a medium heat and add the white spring onion, chilli, ginger and garlic. Fry for 2–3 minutes until fragrant.
Add the veg stock and soy milk, mix everything together and bubble on a medium heat. Add the miso, rice vinegar, and tamari. Stir well and keep on a low heat while you prep the toppings.
Heat up some olive oil in a non-stick pan on a medium-high heat and add the tofu. Cook off with the tamari until golden and crisping at the edges. Season to taste.
Cook the noodles according to the packet instructions. Drain and wash well in cold water, then set aside. Drizzle a little sesame oil over to stop them from sticking together.
Divide the elements into bowls, starting with a large ladle of broth, then a large handful of noodles, the crispy smoked tofu, green parts of the spring onions, chickpeas (if using), fresh chilli, sesame seeds and crispy chilli oil.

Note: Get creative with the toppings! Add fried beans, crispy lentils, a crumbled veg sausage, or homemade meatballs.

From Soph’s Plant Kitchen, published by Mobius (Part of Hachette Book Group).