A super easy and delicious vegan version of ramen – and remember the kale crisps at the end before serving!


1 clove garlic, smashed

1 thumb ginger, peeled and sliced thinly

1 tbsp vegetable bouillon powder

1 cup butternut squash noodles

1/2 cup shitake mushrooms

1 head of pakchoi

1 flax ‘egg’ (mix one tbsp ground flaxseed with three tablespoon water)

250ml water

½ red chilli diced, optional for topping

Cru8 Kale Crisps, optional for topping



  1. Boil the garlic, ginger and bouillion together in the water until the ginger is softened
  2. Add the mushrooms and butternut squash noodles, and cook for two minutes
  3. Add the pak choi and flax egg, and cook until the flax egg is poached
  4. Once cooked, ladle the ramen into the bowl and sprinkle with kale crisps for added crunch and chilli for extra spice. Enjoy!



 We are loving the low carb, vegan and paleo products from Cru8 – their kale crisps are far too moreish!