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Cheat's Ramen

For those rainy days when all you want is some umami to make things better. 
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Soup
Cuisine: Japanese
Keyword: easy, mangetout, miso, Ramen, rice noodles, scallions, soup, soy sauce, spinach, spring onions, umami sweetcorn
Servings: 6 People
Author: Jane Toner


  • 2 tbsp sesame oil
  • 6 spring onions
  • 6 garlic cloves (minced)
  • 2" piece of ginger (minced)
  • 150 g babycorn (chopped)
  • 1.2 litre vegetable stock
  • 100 g mangetout
  • 300 g rice noodles I used Ready to Wok packets for ease, but you can use dried.
  • 3 tbsp brown miso paste
  • 2 tbsp dark soy sauce (optional) or tamari to make this gluten-free
  • 1 small tin of sweetcorn (approx. 165g)
  • 2 cups spinach


  • Bring 2tbsp sesame oil to a medium heat in a medium-large sized saucepan. Add the spring onions, garlic, ginger and babycorn. Stir often for a few minutes until the garlic and ginger have released their flavour. Be careful not to brown the garlic. 
  • Add 1.2L vegetable stock and simmer for about 10 minutes until the babycorn has softened a little. 
  • Transfer a few ladles of the broth to a separate bowl and add the miso paste, stirring to ensure it dissolves completely. Set aside. 
  • Add the rice noodles and mangetout to the broth and cook until the noodles are just cooked. Add the sweetcorn and spinach and stir until the latter is wilted. 
  • Remove the broth from the heat and stir in the miso mixture. Serve up in bowls and add a few drops of soy sauce if you like. Enjoy!