Homemade Mushroom & Kale Ramen

Name: Homemade Mushroom & Kale Ramen
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings
Ingredients: Sesame Oil; Brown Rice Ramen Noodles; Low Sodium Vegetable Broth; Water; Garlic Cloves; Ginger; Coconut Aminos; Eggs; Cremini Mushrooms; Kale; Green Onions

Homemade Mushroom & Kale Ramen

Homemade Mushroom & Kale Ramen

More Recipes by Kelsey Russell-Murray

I have been working as a Registered Dietitian for 8 years now, the majority of which has been spent working as a clinical inpatient RD in a hospital. I specialize primarily in critical care and stroke nutrition. In 2020 I opened my virtual private practice, Gut Healthy Dietitian, where I specialize primarily in gut and digestive-health related diseases and conditions. I have an Honours Bachelor of Science in Nutrition as well as a Graduate Diploma of Integrated Dietetic Internship.

4

Recipe by Kelsey Russell-Murray

Ingredients

11

Time

20m

Serves

4

Ramen is a beloved Japanese dish known for its deeply flavorful broth, tender noodles, and simple yet satisfying toppings. This home-style bowl takes inspiration from those comforting elements while offering a more approachable, everyday gluten-free version designed for busy weeks. A rich broth creates a warming, mineral-rich base, layered with fresh vegetables for fibre and depth of flavour. Brown rice ramen noodles keep the dish light yet grounding, while a gently cracked egg adds richness and ease, no separate egg boiling required. Ideal for lunches or easy weeknight dinners, this recipe brings together gut-supportive fibre and soothing broth in a way that feels both nourishing and deeply comforting.

Gluten-Free

Vegan

Quick Meal

Ingredients

1 Tbsp

Sesame Oil

300 g

Brown Rice Ramen Noodles

(4 cakes)

4 cups

Low Sodium Vegetable Broth

4 cups

Water

2

Garlic Cloves

finely minced

2 tsp

Ginger

finely minced

1-2 Tbsp

Coconut Aminos

2

Eggs

225 g

Cremini Mushrooms

sliced

2 cups

Kale

stems removed and chopped

2

Green Onions

sliced

Instructions

1

Heat the sesame oil in a large soup pot over medium heat. Add the garlic and ginger, and sauté for 1-2 minutes, until soft and fragrant. Add the sliced mushrooms and sauté for an additional 4 minutes, until starting to brown.

2

Add the broth, water and coconut aminos and cover, bringing mixture to a boil. Once boiling, add ramen noodles to hot liquid. Reduce heat and simmer for 2-3 minutes, breaking up ramen cakes with a fork when softened. Crack eggs directly into the liquid and stir to break up. Simmer for 5 minutes, until noodles have softened and eggs are cooked.

3

Add kale and simmer for an additional two minutes, until kale is wilted. Top with green onions and sesame seeds or everything but the bagel seasoning. Add sriracha or other hot sauce for flavour based on your spice tolerance!

4

Substitutions: Substitute any packaged ramen noodles (i.e. wheat) for brown rice ramen noodles. Swap out any of the suggested vegetables for veggies of your preference! Substitute beef or chicken broth for vegetable broth if you prefer.

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More Recipes by Kelsey Russell-Murray

I have been working as a Registered Dietitian for 8 years now, the majority of which has been spent working as a clinical inpatient RD in a hospital. I specialize primarily in critical care and stroke nutrition. In 2020 I opened my virtual private practice, Gut Healthy Dietitian, where I specialize primarily in gut and digestive-health related diseases and conditions. I have an Honours Bachelor of Science in Nutrition as well as a Graduate Diploma of Integrated Dietetic Internship.

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