Sautéed Shiitake and Spinach Miso Noodles

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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

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Instructions

  1. 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.
  2. 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.
  3. Step 3: Add 4 cups fresh spinach leaves and cook, stirring, for 2 minutes until wilted.
  4. 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.
  5. 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.
  6. Step 6: Remove from heat, garnish with 2 thinly sliced green onions, and serve immediately with an optional sprinkle of sesame seeds.

Frequently asked questions

How long does Sautéed Shiitake and Spinach Miso Noodles take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sautéed Shiitake and Spinach Miso Noodles?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep dried ramen noodles from drying out.

Can I substitute ingredients in Sautéed Shiitake and Spinach Miso Noodles?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sautéed Shiitake and Spinach Miso Noodles for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Sautéed Shiitake and Spinach Miso Noodles vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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