All posts tagged ramen

ramen burger, glazed red onions, grilled eggplants, roasted smoked tofu slices, vegan, noodles, paprika, avocado, homemade tomato ketchup, rocket

Ramen Burger

Few months ago I saw a documentary about restaurants in NY, one of the served Ramen Burgers. The NY Ramen Burgers were with a meat patties. So I decided to create a vegan Ramen Burger.


(8 Burger patties equals 4 burgers)

Ramen Burger

Ramen Burger Patties

200g Ramen noodles
40g (1/4 cup) chickpea flour
1 teaspoon sea salt
2 tablespoons water
1 tablespoon olive oil

Roasted Smoked Tofu Slices

200g smoked tofu, thin sliced
1 tablespoon olive oil
Sea salt
Black pepper

Grilled Eggplants

1 small Eggplant sliced about 0,5 mm thick
1 tablespoon olive oil
Sea salt
Black pepper

Glazed Red Onions

1 teaspoon olive oil
1 big red onion, chopped stripes
1 teaspoon balsamic vinegar
1 tablespoon maple syrup
Sea salt
Black pepper
Barbeque Sauce
1 teaspoon olive oil
1 tablespoon tomato paste
3/4 cup chopped tomatoes
1 tablespoon maple syrup
1/2 teaspoon roasted sweet bell pepper powder
Sea salt
Black pepper
1 teaspoon chili pepper, finely diced
1/2 teaspoon soy cream


2 cups rocket, baby leaf salad or water cresses
1 ripe Hass avocado
1 red bell pepper, thin rings
1 medium beetroot

You need also:

8 squares cling film
8 crème brûlée forms
1 spoon
8 glases that fit in the crème brûlée forms

How to
Ramen Burger Patties

Cook the noodles according the packing instructions.


Mix chickpea flour, salt and water.

Combine with the boiled and strained noodles.


Make 8 equal portions.
Brush 8 cold crème brûlée forms with olive oil.
Fill each form with ramen noodles.


Cover with a cling film.


Put a glass on it and push it down to compress the noodles.



Put the forms in a fridge for 1 hour.


Than put the forms in hot water for a few seconds.

So it’s easier to remove the noodles out of the form.


Flat the patty with your hand on 2/3 diameter.
Heat oil in a pan and roast the patties golden brown from both sides.


Rest the fried patties on paper towels.

Roasted Smoked Tofu Slices

Heat olive oil. Add the tofu slices and roast both sides on medium heat.

Season to taste with sea salt and black pepper.


Grilled Eggplants

Salt the eggplant slices on both sides. Set aside for 30 minutes.

Then dab them with a paper towel.

Season to taste with black pepper.

Brush both sides of the eggplant slices with olive oil.

Heat a grill pan and roast the eggplant, till they’re well done.

Put them on a paper towel.


Glazed Red Onions

Heat olive oil in a casserole pan.

Caramelize the red onions with maple syrup.

Season to taste with sea salt and black pepper.

Deglaze with balsamic vinegar and optional 1 tablespoon water.


Barbeque Sauce

Heat olive oil in a casserole pan. Caramelize tomato paste, maple syrup and roasted sweet bell pepper powder.

Add the chopped tomatoes.Season to taste with sea salt and black pepper.

Cook on medium heat for 15 to 20 minutes.

Combine with chili pepper and soy cream. Reduce heat for the last 5 minutes.


Take two ramen noodle patties.

Garnish one parry with roasted tofu slices, grilled eggplants, glazed onions, barbeque sauce, avocado slices, bell pepper rings and rocket, water cress or baby leaf salad.




Optional you can replace the grilled eggplants with thin raw beetroot slices.