Nourishing ramen with crispy shiitake mushrooms (Edit recipe)

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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.

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PREP TIME

10 minutes

COOK TIME

15 minutes

INGREDIENTS

1

Serves: 2

Ingredients

1 Garlic

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Process

Cook Mode

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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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	2
Fat:	0 g
Carbohydrates:	1 g
Protein:	0 g
Cholesterol:	0 g
Sodium:	1 mg
Fiber:	0 g
Sugars:	0 g
Sugar Alcohol:	0 g
Calculated per serving.