Miso Ramen With Shitake Mushrooms and Kale

We’ve been missing walking up to our favourite Ramen place so I made us some Miso Ramen tonight.  This recipe is super quick and easy and fills you with all of the warmth a good bowl of noodles should.


You Will Need:

  • 1 tsp sesame oil + 1 tsp cooking oil (I use coconut)
  • 1 clove garlic finely chopped
  • 2 tsp ginger finely chopped
  • 6 cups of vegetable broth
  • 1 Tblsp Soy Sauce
  • 200 g ramen noodles or 2 packages instant ramen noodles
  • 1 cup of chopped kale
  • 5 Shitake mushrooms sliced (or cremini mushrooms)
  • 2 tbsp of miso paste
  • 1 green onion sliced
  • bean sprouts (as many as you like)

* We don’t eat eggs but you can add a couple of boiled eggs like they do at most ramen restaurants.  I’ve used kale today because there was no bok choy at the grocery store when I shopped.


  • Place a pot on the burner over medium heat. Add the sesame and coconut oil and sautee the ginger and garlic for a minute or two before adding the vegetable stock and soy sauce.


  • Add the sliced mushrooms and kale to the pot. Cook for 3-4 minutes.


  • Mix in the Miso paste followed by the ramen noodles.  The noodles cook fairly quickly (in about 5 minutes).  A couple of minutes into cooking the noodles, add the bean sprouts.


  • As soon as the noodles are al-dente, pull the pot off the burner and top with green onions.


  • Serve immediately sprinkled with sesame seeds.  If you like spice, then do like my husband and top with hot sauce and enjoy!


Soo good!



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