Miso Shiitake Ramen

This low calorie vegan meal is so quick and simple to make. It takes 20 minutes, and is bursting with flavours of chilli, ginger and garlic. If you want some additional protein, and you do eat meat you can always add some slices of chicken breast, pork, or boiled egg, as in traditional Japanese Ramen – just add the calories.

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Miso Shiitake Ramen

  • Author: Rachel Wilcock
  • Total Time: 20 minutes
  • Yield: 2 1x


Traditional Japanese Ramen dish



750ml vegetable stock

4cm piece of ginger, ½ sliced, ½ shredded

1 red chilli, ½ left whole, ½ finely chopped

1 garlic clove, bashed

2tbsp white miso paste

200g frozen ramen, (or use 100g of dried egg noodles)

1 tbsp vegetable oil

125g shiitake mushrooms, sliced

4 spring onions shredded, white and green separated

2 heads pak choy, shredded

1/2 tsp soy sauce

1 tsp sesame oil


  1. Heat the stock and add the sliced ginger, the whole chilli half and the garlic. Simmer gently for 10 minutes. Scoop out the ginger, chilli and garlic and discard, and whisk in the miso until dissolved.
  2. In a separate pan, cook the ramen following pack instructions then drain and rinse under cold water.
  3. Heat the vegetable oil in a pan and stir-fry the chopped chilli, mushrooms, spring onion whites, shredded ginger and pak choy for 3 minutes. Add the soy and sesame oil, and cook for a minute.
  4. Divide the stir-fried veg and noodles between 2 bowls. Pour over the boiling stock and finish with a sprinkle of spring onion greens.
  • Prep Time: 5
  • Cook Time: 15


  • Calories: 281

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