Nourishing ramen with crispy shiitake mushrooms
This vibrant ramen noodle bowl is packed with nourishing ingredients that support both body and mind. The rich, umami broth is infused with gut-friendly miso, immune-boosting garlic, and antioxidant-rich vegetables. Shiitake mushrooms bring a dose of powerful compounds that support immune health, while edamame and dumplings add satisfying protein. The combination of healthy fats from sesame oil and nutrient-dense greens makes this dish not only comforting but deeply restorative — perfect for soothing digestion, balancing energy, and promoting overall well-being.
PREP TIME
10 minutes
COOK TIME
15 minutes
INGREDIENTS
22
Serves: 2
Ingredients
- 2 Tbsp2 Tbsp2 Tbsp Sesame Oil
- 2 whole2 whole2 whole Carrots, thinly sliced into batons
- 222 Celery, thinly sliced into batons
- 333 Onion, Spring, trimmed and finely sliced (3 stalks)
- 3 cloves3 cloves3 cloves Garlic, minced
- 1000 ml1000 ml1000 ml Vegetable Stock
- 1 Tbsp1 Tbsp1 Tbsp Peanut Butter
- 1 Tbsp1 Tbsp1 Tbsp White Miso Paste
- 1 Tbsp1 Tbsp1 Tbsp Wheat-Free Tamari
- 1 whole1 whole1 whole Lime, juiced
- 2 tsp2 tsp2 tsp Arrowroot Powder, (optional for thickening)
- 200 grams200 grams200 grams Shiitake Mushrooms, (massaged with olive oil, sea salt and cracked black pepper)
- 2 bunch2 bunch2 bunch Kale, chopped
- 2 bunch2 bunch2 bunch Bean Sprouts
- 4 oz4 oz4 oz Udon Noodles, (2 portions)
- 6-86-86-8 Vegetable Dumplings, cooked to preference (pan fried or steamed)
- 1 cup1 cup1 cup Edamame (Soybeans), (or protein of choice)
- 1-2 Tbsp1-2 Tbsp1-2 Tbsp Sesame Seeds
- 1-2 Tbsp1-2 Tbsp1-2 Tbsp Nori Seaweed, crushed
- 1-2 Tbsp1-2 Tbsp1-2 Tbsp Onion, Spring, sliced (green parts)
- 1-2 Tbsp1-2 Tbsp1-2 Tbsp Chili Infused Olive Oil, or fresh chilli/chilli flakes
- 1-2 Tbsp1-2 Tbsp1-2 Tbsp Cilantro, fresh, chopped
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Prepare the Mushrooms: Preheat the oven to 180°C. Place the shiitake mushrooms on a baking tray lined with parchment paper. Toss with olive oil, salt, and pepper. Bake for 12–15 minutes, or until crispy at the edges.
- Make the Broth: Heat the sesame oil in a large pan over medium heat. Add the carrots, celery, and the white parts of the spring onions (saving the green parts of the onion to garnish). Sauté for 2–3 minutes, stirring continuously. Add the minced garlic and a pinch of salt, cooking for another minute until fragrant.
- Simmer the Soup: Pour in the vegetable stock, bring to a gentle boil, then reduce to a simmer. If using, mix the arrowroot powder with 2 tbsp of stock in a small bowl to create a slurry, then stir it back into the pan to slightly thicken the broth.
- Prepare the Flavour Base: In a small bowl, combine the peanut butter, miso, tamari, and lime juice. Add 1–2 tbsp of hot stock from the pan, whisking until smooth and pourable. Stir this mixture into the broth, letting it gently heat through. Turn off the heat once fully combined.
- Pan-Fry the Kale & Bean Sprouts: In a separate pan, heat a drizzle of sesame oil over medium-high heat. Add the kale and sauté for 2–3 minutes until wilted and slightly crispy. Add the bean sprouts and cook for another 1–2 minutes, tossing frequently, until just tender but still crunchy. Season with a pinch of salt.
- Assemble the Bowl: Divide the cooked udon noodles between serving bowls. Ladle the flavorful broth over the noodles, then top with crispy shiitake mushrooms, dumplings, pan-fried kale, and bean sprouts. Add your chosen toppings: edamame, sesame seeds, fresh chilli, spring onions, nori, and an optional sprinkle of chilli flakes.
- Serve & Enjoy: Garnish with an extra squeeze of lime or a drizzle of chilli oil for an added kick. Enjoy this nourishing bowl of goodness warm, letting the rich flavours and textures come together in every bite.
Notes
you can really make this recipe your own. Love a peanut taste? add more peanut butter. Prefer it a little saltier? add more tamari. Love lime? add a squeeze of lime. Want a more substantial protein, choose tofu or tempeh. Trying to eat low carb? choose rice noodles instead. Prefer a thinner consistency? skip the arrow wood.
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My Notes:
About This Recipe
Show nutritional information
Coconut Free Dairy Free Egg Free Entrées Pescetarian Plant Based Shellfish Free Soups Sugar Alcohol Free Sugar Free Vegan Vegetarian| This is our estimate based on online research. | |
| Calories: | 688 |
| Fat: | 32 g |
| Carbohydrates: | 80 g |
| Protein: | 24 g |
| Cholesterol: | 0 g |
| Sodium: | 2462 mg |
| Fiber: | 11 g |
| Sugars: | 16 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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