Sautéed Shiitake and Spinach Miso Noodles

By AislePrompt Editorial · Published 2026-08-04 · Updated 2026-08-04

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Umami-rich sautéed shiitake mushrooms and fresh spinach tossed with miso-glazed noodles for a quick and savory dinner. This Japanese-inspired noodle recipe (vegetarian), ready in about 25 minutes, pairs dried ramen noodles, shiitake mushrooms, sliced, fresh spinach leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 3 Japanese cuisine 420 cal/serving

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Ingredients

8 oz dried ramen noodles
1 cup shiitake mushrooms, sliced
4 cups fresh spinach leaves
2 tbsp white miso paste
1 tbsp soy sauce
1 tbsp sesame oil
2 tbsp vegetable oil
2 stalks green onions, thinly sliced
2 garlic cloves, minced
1/4 cup water

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Instructions

Step 1: Bring a large pot of water to a boil. Add 8 oz dried ramen noodles and cook for 3-4 minutes until just tender but firm. Drain and set aside.
Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 2 minced garlic cloves and 1 cup sliced shiitake mushrooms, sautéing for 4-5 minutes until mushrooms are tender and fragrant.
Step 3: Add 4 cups fresh spinach leaves and cook, stirring, for 2 minutes until wilted.
Step 4: In a small bowl, whisk together 2 tbsp white miso paste, 1 tbsp soy sauce, 1 tbsp sesame oil, and 1/4 cup water until smooth.
Step 5: Add the cooked noodles to the skillet with vegetables, pour the miso sauce over everything, and toss gently for 2 minutes until noodles are evenly coated and heated through.
Step 6: Remove from heat, garnish with 2 thinly sliced green onions, and serve immediately with an optional sprinkle of sesame seeds.