Tofu, Kale & Shiitake Mushroom Ramen Noodle Soup

Tofu, Kale & Shiitake Mushroom Ramen Noodle Soup from

To say I’m obsessed with this ramen noodle soup is a little bit of an understatement. McCormick Gourmet challenged me to create a recipe with these ingredients: ginger, kale, shiitake mushrooms and vegetable stock. I immediately thought of ramen noodles. I love making a quick ramen or udon noodle soup for a quick lunch. I usually use chicken broth or about a quarter of the spice packet in the package and I usually doctor it up a lot. Add veggies, tofu or chicken, put an egg on top and call it done!

I absolutely love mushrooms. I’m obsessed with them. My favorite way to cook them is in butter and soy sauce and add them to burgers, omelets, breakfast burritos, you name it. This is the first time I added them to a soup and now I will be doing it EVERY time.

Tofu, Kale & Shiitake Mushroom Ramen Noodle Soup from

First, poach your eggs. Then,  chop up the kale, carrots and celery. Cut up the mushrooms and tofu too.

Tofu, Kale & Shiitake Mushroom Ramen Noodle Soup from

Cook the shiitake mushrooms in a soy sauce and butter in a non-stick skillet for about 5 minutes.

Tofu, Kale & Shiitake Mushroom Ramen Noodle Soup from

Add ground ginger to the vegetable stock. It adds such a nice flavor to it!

Tofu, Kale & Shiitake Mushroom Ramen Noodle Soup from

Boil the ramen noodles. I used organic ramen noodles that I can buy at World Market. You can also use the packaged quick ramen noodles that you can find in the soup section of your grocery store. Use the noodles from two packages and throw away the spice packet, you won’t need it for this recipe.

Tofu, Kale & Shiitake Mushroom Ramen Noodle Soup from

There’s the finished vegetable ginger stock. I cooked the tofu, celery and carrots in the stock.

Tofu, Kale & Shiitake Mushroom Ramen Noodle Soup from

Prep the noodle bowl. Add noodles, cooked mushrooms, uncooked kale, sliced mini bell peppers and the egg. I added the mini bell peppers for another level of crunch and color.

Tofu, Kale & Shiitake Mushroom Ramen Noodle Soup from

Pour the broth on top and add tofu, celery and carrots from the stock and serve. Break that yolk, the yolk flavors the soup stock and brings it up another notch. The kale is cooked by the stock and doesn’t get too soggy. It’s perfection in a bowl. Seriously, I’m so annoying how obsessed I am with this soup! I’m making it AGAIN soon!

Be sure to stop by McCormick‘s Go4Gourmet site and submit your recipe using these ingredients to win amazing prizes! And more challenges to come!

If you make any of recipes and decide to share them on instagram or twitter be sure to tag me @thelittlekitchn and use the hashtag #thelittlekitchenrecipes! I love seeing your posts and photos!

Tofu, Kale & Shiitake Mushroom Ramen Noodle Soup Recipe

Yield: Serves 2 to 3

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes


2 eggs, poached

3.5 ounces shiitake mushrooms, sliced

1 Tablespoon unsalted butter

1 Tablespoon soy sauce

26 ounces vegetable stock

1/2 teaspoon ground ginger

1/2 package firm tofu, cubed

1 carrot, peeled and sliced

1 celery stalk, sliced

1-2 kale greens, rib removed and chopped

mini bell peppers, sliced

green onions, sliced thin (optional)

ramen noodles, uncooked


Poach eggs in medium-sized saucepan. Rinse pan and fill with water and return to stove. Bring water to a boil (for ramen noodles).

Sautee shiitake mushrooms in butter and soy sauce for 5 minutes in a non-stick pan. Set aside.

Add vegetable stock to large pot and add ground ginger. Turn heat to medium high and bring to a boil. Allow to boil for 5 minutes and lower heat and allow to simmer. Add tofu, carrot and celery stalk.

In original saucepan, add ramen noodles and cook according to package instructions. Drain and add noodles to bowl. Arrange bowls with kale, mini bell peppers and poached egg. Pour broth on top (and add tofu, celery and carrots) and garnish with green onions. Serve immediately.

from The Little Kitchen

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Disclosure: This post is sponsored by McCormick. I only work with brands that I love and I really appreciate you supporting brands that support me and my blog!

19 Responses to “Tofu, Kale & Shiitake Mushroom Ramen Noodle Soup”

  1. 1
    Averie @ Averie Cooks — November 26, 2013 @ 4:36 pm

    I love shrooms and kale and tofy and this soup is stunning! pinned


  2. 2
    Katrina @ Warm Vanilla Sugar — November 26, 2013 @ 7:59 pm

    All the ingredients in this soup are fabulous! LOVE!


  3. 3
    Kiersten @ Oh My Veggies — November 26, 2013 @ 8:15 pm

    No you didn’t! All of my favorite things in one soup. *happy dance* I am going to make this soooon!


  4. 4
    Tieghan Gerard — November 26, 2013 @ 10:22 pm

    I LOVE the eggs and mushrooms in this! Stunning and so different. I love it! :)


  5. 5
    ThisBakerGirlBlogs — November 27, 2013 @ 3:31 am

    Such a gorgeous bowl of soup – love everything about this :)


  6. 6
    Michelle L. — November 27, 2013 @ 1:44 pm

    I am so happy to see any recipe that allows my ramen noodle fix to be justified! This looks fantabulous!


  7. 7
    Laura @ Laura's Culinary Adventures — November 27, 2013 @ 1:55 pm

    I love eating at ramen restaurants. I should make my own!


  8. 8
    Ash-foodfashionparty — November 29, 2013 @ 6:14 pm

    I just came across your pretty little blog. Browsed through and such fantastic recipes and this one is so good. Love the soup.


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  10. 9
    Brandon — November 30, 2013 @ 1:21 pm

    Julie, that first photo is stunning! This sounds so delicious, I haven’t made a lot of this type of cuisine, but I’ve always had an interest… I might start with this as a segue to other recipes. Thanks for sharing!


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  12. 10
    Aggie — December 15, 2013 @ 4:15 pm

    This looks so healthy and delicious. I have to start making ramen noodle soup!


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  15. 11
    GlendaM — January 26, 2014 @ 1:06 pm

    Love this recipe. I made it for dinner last night for me and my parents. I wasn’t sure they would like it but they both did. It’s a great mix of flavours. I added it to my Things I’m Loving post for this week in fact!


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  19. 12
    ChrisSB — October 26, 2015 @ 1:11 am

    I made this for dinner tonight and it was lite and hearty at the same time. My modifications were: I used more carrots, celery, and ginger in the broth and I sauteed potobello mushroom slices in olive oil with a chopped red anaheim chile, and a whole chopped bell pepper with a generous teaspoon og prechopped garlic. When carrots were al dente I mixed in the mushroom mixture, plated, and added kale. Simply delicious. I had 2 generous bowls and 2 generous storage containers in the freeezer :-) Note. I looked up freezing tofu and apparently the texture changes but it sounds good to me. I used the really soft tofu by the way.


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