Miso Ramen Noodles with Shiitake Mushrooms


Vegan Miso Ramen Noodles
Prep Time: 20M
Cooking Time: 10M
Serves: 2

There's more where this came from!


  • 1 box Clearspring Organic Japanese Miso Ramen Noodles with Miso Ginger Soup (2 pack with sachets) (or similar)
  • 800ml Water
  • 4 Clearspring dried shiitake mushroom (Rehydrate and cut into slices) (or similar)
  • 1tbsp Clearspring Wild Japanese Arame (Rehydrate and rinse well ) (or similar)
  • 1 tbsp Clearspring Organic Sesame oil (or similar)
  • 1 clove garlic – minced
  • 2 pan choi or green vegetables – cut to bite size pieces
  • 1 spring onion – finely sliced
  • 1 tbsp Clearspring Umami Paste chilli or Umami Paste Ginger (or similar)
  • 1 tsp Clearspring Toasted Sesame Oil (or similar)
  • 1 Clearspring Seaveg Crispies (or similar)

Nowadays, ramen noodles are a staple in Japanese cuisine, from a quick lunch to casual dinners. Ramen can be changed in flavour by adding different vegetable toppings so you will never get bored of eating it. You can fry tofu, seitan or tempeh and add it on the top with a spicy sauce. We have a choice of miso and shoyu sauce base Ramen to choose from.

Serves 2


  • Soak the 1 tbsp of Arame as instructed on the pack. In a separate bowl, soak the shiitake as instructed on the pack and set aside.
  • Bring 800ml of water to boil in a pot, follow the instruction on the ramen packs and cook the noodles.
  • Drain both Amara and shiitake, cut the shiitake into thin slices. (Keep the shiitake water and use for stock)
  • In a frying pan, add the sesame oil with garlic, add the arame and the sliced shiitake mushrooms and sautée for a 1min. Add the pak choi and cook until everything is soft, season with Umami paste chills or ginger and toasted sesame oil.
  • Place the noodles on the bottom of a deep bowl, topped with the cooked vegetable, spring onions and pour the hot soup over everything. Top with Seaveg crispies and enjoy immediately.

Tip:  Keep the shiitake water and use for stock.

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