Serves 4 - 6

  • 1 tablespoon sesame oil
  • 1 tablespoon grated ginger
  • 4 teaspoons chopped garlic
  • 4 cups broth (chicken or vegetable)
  • 4 cups water
  • 10 crimini mushrooms, thinly sliced
  • 5 oz instant ramen (If you use the good ol' packaged Ramen use two packages, only the noodles and toss the seasoning.  I used the Lotus Foods Rice Ramen). 
  • 1 1/2 tablespoons Tamari Soy Sauce
  • ½ cup chopped scallions
  • 2 cups chopped kale
  • 1 cup shredded carrots
  • 1 lime
  • 1/2 cup chopped cilantro
  • Sriracha to taste
  • salt and pepper to taste


Heat the sesame oil in a large skillet over medium low heat. Add the garlic and ginger; stir fry for 2 minutes or until soft and fragrant. Add the broth and the water. Bring to a simmer; add the mushrooms and simmer for 10 minutes or until the mushrooms have softened and the broth is flavorful.

Add the soy sauce and stir.  Add the noodles to the hot liquid and simmer for an additional 5 minutes or until the noodles have softened. Add the scallions and stir to combine. Remove from heat, stir in the kale and carrots. 

Top with chopped cilantro, lime juice and sriracha to taste.  


  • This is a great way to use leftover pork, shrimp, or chicken.  Add chopped meat after the soy sauce and bring to a simmer before adding the noodles.