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4 from 1 vote

Spicy Miso Ramen Noodle Bowl

A healthy twist to the alternative to the traditional ramen.
Prep Time10 mins
Total Time15 mins
Servings: 1
Author: Nikole Goncalves


  • 1 package of brown rice ramen noodles
  • 2 cups filtered water
  • 2 tablespoons of miso paste + 2 extra tablespoons of warm water
  • 2 tablespoons of filtered water
  • 1 teaspoon vegan Worcestershire sauce
  • 1 teaspoon coconut aminos you can also use soya sauce
  • 1-2 teaspoons of hot sauce
  • 1 cup sliced mushrooms
  • 1 de-stemmed and chopped kale leaf
  • 1/4 cup chopped broccoli
  • 1/4 cup sliced red cabbage
  • 1/2 shredded carrots
  • 1 sliced green onion
  • 2 tablespoons dried seaweed I used kombu
  • 1 teaspoon black sesame seeds
  • optional: 1 teaspoon sesame oil


  • Marinate mushrooms with the coconut aminos and Worcestershire sauce and set aside for 5-10 minutes.
  • In a frying pan add sesame oil and saute the mushrooms for 3-5 min until theyre are browned and tender.
  • Add package of brown rice noodles to 2 cups of boiling water and cook for 3 minutes.
  • In a small bowl dissolve the miso paste with warm water.
  • Next in a big bowl pour in your cooked noodles with the water.
  • Add in your dissolved miso paste and hot sauce to your noodles and broth.
  • Throw in all your chopped veggies, sautéed mushrooms and top with sesame seeds and seaweed.