Sautéed Shiitake and Spinach Ramen with Miso Broth

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Umami-rich miso broth combined with sautéed shiitake mushrooms and tender spinach over chewy ramen noodles for a satisfying vegetarian bowl. This japanese-inspired vegetarian (vegetarian) ready in about 25 minutes pairs dried ramen noodles, shiitake mushrooms, sliced, baby spinach leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 2, 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 2 Japanese cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Bring a large pot of water to a boil. Add 4 oz dried ramen noodles and cook for 3-4 minutes until just tender but still firm. Drain and set aside.
  2. Step 2: While noodles cook, heat 2 tbsp sesame oil in a large skillet over medium heat. Add 2 minced garlic cloves and 1 tsp grated fresh ginger, sauté for 1 minute until fragrant.
  3. Step 3: Add 6 oz sliced shiitake mushrooms to the skillet and sauté for 5 minutes until mushrooms are tender and edges slightly crisp.
  4. Step 4: Stir in 3 cups baby spinach leaves and cook for 2 minutes until wilted. Remove the vegetable mixture from the skillet and set aside.
  5. Step 5: In a separate pot, bring 4 cups vegetable broth to a gentle simmer. Whisk in 3 tbsp white miso paste and 1 tbsp soy sauce until fully dissolved and broth is smooth.
  6. Step 6: Divide cooked ramen noodles into bowls. Ladle hot miso broth over noodles, then top with sautéed shiitake and spinach mixture.
  7. Step 7: Garnish each bowl with 2 sliced green onions and 1 tsp toasted sesame seeds before serving.

Equipment for this recipe

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Frequently asked questions

How long does Sautéed Shiitake and Spinach Ramen with Miso Broth 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 Ramen with Miso Broth?

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 Ramen with Miso Broth?

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 Ramen with Miso Broth for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Ramen with Miso Broth 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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