Miso Pesto Shrimp Ramen

Miso Pesto Shrimp Ramen

with Spinach and Enoki Mushrooms

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Miso is a traditional Japanese condiment made by fermenting soybeans. You may recognize it from the very popular 'miso soup', but tonight, we're using miso in a whole new way. The combination of salty miso, sweet soy and bright green cilantro combine for something special!

Tags:Eat First

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

285 g



120 g

Ramen Noodles


10 g


3 tbsp



113 g

Baby Spinach

6 g


100 g

Enoki Mushrooms

30 g


1 tbsp

Rice Vinegar


1 tbsp



1 unit


Not included in your delivery

4 tbsp


Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories468 kcal
Fat13 g
Saturated Fat2 g
Carbohydrate49 g
Sugar3 g
Dietary Fiber5 g
Protein39 g
Cholesterol219 mg
Sodium1020 mg
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Garlic Press
Paper Towel
Measuring Spoons
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Peel ginger using a spoon's edge — you'll be able to maneuver around the knobbly bits more easily!

Wash and dry all produce.* In a medium pot, add 5 cups water. Cover and bring to a boil over high heat. Meanwhile, peel, then mince or grate the garlic. Peel, then grate ginger. Pick cilantro leaves from stems, then finely chop stems. Cut off and discard bottom inch of mushrooms. Finely chop spinach. Juice half the lemon (1 lemon for 4 ppl). Cut remaining lemon into wedges. Using a strainer, drain and rinse shrimp, then pat dry with paper towels.


Add the noodles to the boiling water and cook until tender, 2-3 min. Drain and rinse the noodles.


In a small bowl, combine the lemon juice, cilantro stems, garlic, ginger, vinegar, 2 tbsp miso (dbl for 4 ppl) and 1/3 cup water (dbl for 4 ppl). Whisk to combine. Set aside.


In a medium bowl, toss half the mushrooms with cornstarch. Heat a large non-stick pan over medium-high heat. When pan is hot, add 2 tbsp oil, then cornstarch-mushrooms in an even layer. Cook, until golden-brown and crispy, 1-2 min per side. Remove pan from heat. Transfer crispy mushrooms to a paper towel-lined plate. Sprinkle with salt. Set aside. (TIP: Cook in two batches for 4 ppl, using 2 tbsp oil per batch.)


Heat the same pan over medium-high heat. Add the shrimp and cook, stirring occasionally, until shrimp just turn pink, 2-3 min. (TIP: Cook to a min. internal temp of 74°C/165°F.**) Add spinach and remaining mushrooms. Cook, stirring often, until spinach wilts, 1 min. Add miso pesto from the small bowl (from Step 2) to the noodles. Stir until warmed through, 1-2 min.


Divide the miso pesto ramen between bowls. Top with the crispy mushrooms and cilantro leaves. Squeeze over a lemon wedge, if desired.