Creamy Miso Ramen with Kale and Greens


Miso does wonders for the gut. That’s why we crafted this Creamy Miso Ramen recipe with two types of miso alongside other flavorful ingredients. This dish incorporates our Veggie Broth with Plant Protein to add a light, bouncy flavor that complements the savoriness of dashi and the nuttiness of tahini. With flavors so rich and diverse, this ramen will be the star of the show!


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½ C Dried shiitakes

5 C Water

2-3 Dried kombu, long pieces



  1. Put water in pot over medium to low heat
  2. Steep shiitakes and kombu in water for about an hour (this is optional, but it adds a richer flavor). The broth should be dark brown in color
  3. Remove kombu and shiitakes and reserve for another use
  4. Keep dashi warm



3 T Kroma Veggie Broth with Miso

3 T Chickpea miso (or white miso)

3 T Tahini

2 C Dashi

Your choice of noodles



  1. Whisk Veggie Broth, miso, and tahini into 2 C dashi until you achieve a paste-like texture
  2. Add the paste back into the 5 cups of warm dashi from above
  3. Stir well to combine (make sure this mixture doesn’t boil)
  4. In a separate pot, boil water to make noodles. You can try traditional ramen noodles, rice ramen, or even kelp.



1-2 C Kale, finely chopped

½ C Cilantro, chopped

2-3 Green onions, thinly sliced

Sesame seeds (optional)

Hot sauce (optional)



  1. Pour hot broth over noodles and kale
  2. Add cilantro, green onions, and any other optional garnishes
  3. Eat immediately!