Wagamama Kare Burosu Ramen
A comforting Japanese-inspired vegan ramen with curried broth, udon noodles, and chargrilled vegetables, inspired by Wagamama’s Kare Burosu.
Contains Allergens
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Why you'll love it
Wagamama’s Kare Burosu Ramen is one of their most popular vegan dishes — a hearty, soul-warming noodle bowl packed with smoky chargrilled vegetables and a rich, fragrant curry broth. This recipe recreates that same depth of flavor at home, balancing miso, soy, and warming spices with silky udon noodles. Perfect for cosy nights in, this ramen is a complete meal in one bowl: filling, nourishing, and brimming with plant-based goodness. It’s a brilliant fakeaway alternative that proves you don’t need meat or dairy for a rich and satisfying ramen experience.
About the original
Wagamama has become a UK favourite for modern Asian-inspired dishes, with their ramen bowls standing out as signature comfort food. The Kare Burosu was developed as part of Wagamama’s push toward more plant-based options, showing how vegan cooking can be both indulgent and packed with umami. This home-friendly version uses easy-to-find supermarket ingredients while staying true to the chain’s signature flavours — the slightly smoky vegetables, the earthy miso notes, and the warming curry kick.
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Ingredients
For the broth
- 1 tbsp Sesame oil
- 1 piece Onion — Finely sliced
- 2 clove Garlic — Minced
- 1 piece Ginger — A thumbsized piece, grated
- 1 tbsp Curry Powder — S&B Golden Curry Powder (Japanese brand) or Mild Madras Curry Powder
- 1 tbsp Turmeric
- 2 tbsp White Miso Paste — White miso paste works best (Shiro miso)
- 1 tbsp Soy sauce
- 750 ml Vegetable Stock
- 1 tsp Chili Flakes — Optional for heat
For the noodles & toppings
- 200 g Udon Noodles — Fresh or dried, cooked per pack instructions
- ½ piece Aubergine — Cut into wedges
- ½ piece Butternut Squash — Peeled & sliced
- 1 piece Red Pepper — Sliced
- 4 piece Tenderstem Broccoli
- 1 tbsp Vegetable Oil
- 1 piece Coriander — Use a few for garnish
Method
Prepare the vegetables: Preheat a griddle pan (or oven grill). Brush the aubergine, squash, and red pepper lightly with oil. Grill until softened and lightly charred. Set aside.
Cook aromatics: In a large saucepan, heat sesame oil. Add onion, garlic, and ginger, cooking gently until softened.
Spice base: Stir in curry powder and turmeric, cooking for 1 minute until fragrant.
Build broth: Add miso paste, soy sauce, and stock. Stir well, simmer for 10 minutes to develop flavour. Adjust seasoning with more soy or chilli to taste.
Cook noodles: Prepare udon according to packet instructions. Drain and divide between two deep bowls.
Assemble bowls: Pour hot curry broth over noodles. Top with chargrilled vegetables and tenderstem broccoli.
- Finish & serve: Garnish with fresh coriander, chilli slices, and lime wedges. Serve steaming hot.
Tips & Variations
- Swap udon for rice noodles if you prefer gluten-free.
- Roast the vegetables in the oven if you don’t have a griddle pan.
- Add crispy tofu or marinated tempeh for extra protein.
- For a creamier broth, stir in a splash of coconut milk.
FAQs
- Can I make this ahead of time?
- Yes — prepare the broth in advance and refrigerate for up to 2 days. Add freshly cooked noodles and toppings before serving.
- Is this dish spicy?
- The base recipe is mild, but you can adjust the chilli paste or fresh chilli garnish for more heat.
- Can I freeze the broth?
- Yes, freeze just the broth (without noodles or veg) for up to 3 months.
Nutrition (per serving)
| Calories | 480 kcal |
|---|---|
| Protein | 12 g |
| Fat | 14 g |
| Carbs | 72 g |
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