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Shiitake Mushroom Kale Ramen

This hearty shiitake mushroom kale ramen is perfect for cold winter days. Packed full of vegetable stock, shiitake mushrooms, kale and ramen noodles.

This hearty shiitake mushroom and kale ramen is perfect for cold winter days. Packed full of vegetable stock, shiitake mushrooms, kale and ramen noodles.

This post is sponsored by McCormick. All opinions are 100% my own.

Growing up ramen was my afternoon snack. I would eat lunch at school around 11 am and by the time I got home from school around 4 pm I was starving. Luckily my parents didn’t mind me using the stove so I happily made my self a giant bowl of ramen every single day. I also made myself a huge mug of hot chocolate.

It’s all about balance…right?

McCormick asked me to create a recipe for their Go4Gourmet challenge using shiitake mushrooms, kale, vegetable stock and ginger. Obviously, I went down the ramen route. This big bowl of love is comforting and perfect for cold snowy days. Plus it can be ready in just about 30 minutes. Now the recipe makes just enough for one but I guess you could share it with husband/wife/partner/sister/brother/dog/cat if you’re generous.

Note: I shared it with no one. Not even my cat who meowed at my feet like I was eating a can of sardines.

This hearty shiitake mushroom and kale ramen is perfect for cold winter days. Packed full of vegetable stock, shiitake mushrooms, kale and ramen noodles.

Looking for even more delicious easy soup recipes? Try my Chicken Avocado Cilantro Lime SoupCreamy Red Lentil Carrot Soup or my Roasted Cauliflower Fennel Leek Soup

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Shiitake Mushroom Kale Ramen

This hearty shiitake mushroom kale ramen is perfect for cold winter days. Packed full of vegetable stock, shiitake mushrooms, kale and noodles.

Yield: 1-2 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients:

  • 2 tablespoons olive oil
  • 2 green onions, sliced
  • 1 cup loosely packed sliced flat leafed kale
  • 1/2 cup sliced shiitake mushrooms
  • 3/4 teaspoons ginger powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon chili garlic sauce
  • 2-3 cups vegetable stock
  • 1 packet ramen noodles
  • Optional: sriracha for topping

Directions:

In a high sided skillet set over medium high heat add olive oil. Once the oil is hot add green onions, kale and mushrooms. Saute until they just start to soften.

Add in ginger, salt, pepper and chili garlic sauce. Quickly stir to combine and pour in vegetable stock.

Bring the mixture to a boil and add in ramen noodles. Break up noodles and once they are cooked remove from the heat, pour into a big bowl, drizzle with optional sriracha (Is sriracha every really optional?)

Note: I use a packet of Top Ramen (you know the super cheap stuff) for my noodles. I'm sure there are other fancy really tasty ramen noodles and feel free to use those if you can find them. Also, I just throw away the flavor pack that comes in the packet. Don't hate me.

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JackieMc

Saturday 24th of March 2018

This recipe is wonderful, delicious and quick. I have made it several times, my family loves it, thank you so much!!!

Christine

Saturday 29th of October 2016

This recipe is a keeper! Thank you for a delicious, soy-free ramen recipe. Since I don't eat soy or sugar, we substituted harissa (from Trader Joe's) for the garlic chili sauce. Other than that, we made it exactly as written. Super easy and so, so good. We are looking forward to making this many times this winter!

nutmegnanny

Saturday 5th of November 2016

Hi Christine! I'm so glad you like the recipe! I'm glad you gave it a try :)

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