Creamy Ramen with Kale and Greens Miso Soup Recipe

Looking for a cozy bowl that’s rich, savory and good for your gut? This Creamy Ramen with Kale and Greens Miso Soup combines two kinds of miso, a homemade shiitake-kombu dashi and creamy tahini with Kroma Veggie Broth with Plant Protein. The broth adds a light, bright flavor that balances the savoriness of the dashi and the nuttiness of the tahini.

Topped with tender kale, fresh cilantro and green onions, this plant-based ramen will be the star of the show. It’s also Kroma Reset-approved.

WHAT IS MISO RAMEN?

Miso ramen is a Japanese noodle soup that originated in Sapporo, on the island of Hokkaido, and gets its rich, savory flavor from miso, a fermented seasoning paste. This version is a creamy, plant-based take. The broth starts with dashi, a classic Japanese stock, made here by steeping dried shiitake mushrooms and kombu (dried kelp) in warm water for deep umami. Tahini makes it silky and creamy without dairy, and kale adds a fresh, nutrient-dense finish.

WHY THIS CREAMY KALE MISO RAMEN?

This recipe layers flavor in every spoonful. Kroma Veggie Broth with Plant Protein adds savory depth and a plant-protein boost. Chickpea miso brings mellow, fermented umami, and tahini turns the broth rich and creamy. Kale, cilantro and green onions keep each bowl bright and green.

It’s plant-based and comforting, and you can adapt it to any noodle, from traditional ramen to rice ramen or kelp noodles.

INGREDIENTS FOR CREAMY KALE MISO RAMEN

Serves 3–4

Shiitake-Kombu Dashi

• 5 cups water
• ½ cup dried shiitake mushrooms
• 2–3 long pieces of dried kombu

Creamy Miso Broth

• 3 tbsp Kroma Veggie Broth with Plant Protein
• 3 tbsp chickpea miso (or white miso)
• 3 tbsp tahini

Bowls

• Noodles of your choice (ramen, rice ramen or kelp noodles)
• 1–2 cups kale, finely chopped
• ½ cup cilantro, chopped
• 2–3 green onions, thinly sliced
• Sesame seeds (optional)
• Hot sauce (optional)
  
  
  
  

HOW TO MAKE CREAMY KALE MISO RAMEN

Make the Dashi

1. Warm 5 cups of water in a pot over medium-low heat.

2. Steep the dried shiitakes and kombu in the warm water for about 1 hour, until the broth turns dark brown. This step is optional, but it adds a much richer flavor.

3. Remove the kombu and shiitakes and save them for another use. Keep the dashi warm.

Make the Creamy Miso Broth

4. Ladle 2 cups of warm dashi into a bowl.

5. Whisk in Kroma Veggie Broth with Plant Protein, the chickpea miso, and the tahini until smooth and paste-like.

6. Stir the miso mixture back into the pot of warm dashi. Don’t let it boil.

Assemble the Bowls

7. Cook your noodles in a separate pot of boiling water according to the package directions, then drain.

8. Divide the noodles and chopped kale among bowls and pour the hot miso broth over the top. The heat gently wilts the kale.

9. Garnish with cilantro, green onions, sesame seeds (optional), and hot sauce (optional). Eat right away.

BENEFITS OF CREAMY KALE MISO RAMEN

This creamy ramen is delicious, and its ingredients pack a real nutritional punch:

• Miso: A traditional Japanese seasoning made by fermenting soybeans or chickpeas with salt and koji. Fermentation creates its rich umami flavor and naturally occurring probiotics that support gut health and digestion. Miso also provides minerals like manganese, zinc, and copper, plus vitamin K.
• Kroma Veggie Broth with Plant Protein: Adds a savory, plant-based foundation and a protein boost that makes the bowl more satisfying.
• Kale: One of the most nutrient-dense leafy greens, packed with vitamins A, C, and K, folate, calcium, and antioxidants that help fight oxidative stress.
• Tahini: Made from ground sesame seeds, it’s rich in healthy fats, protein, calcium, iron and magnesium. It also contains sesamin, a compound with antioxidant properties.
• Shiitake Mushrooms: Add deep savory flavor plus B vitamins (especially B5) and beta-glucans, which are linked to immune support.
• Kombu: A sea vegetable that adds natural umami and is a source of iodine.
  
  
  
  

TIPS FOR THE BEST CREAMY KALE MISO RAMEN

• Never Boil the Miso: High heat dulls miso’s flavor and destroys its live cultures, so keep the broth warm, not boiling.
• Keep the Dashi Below a Simmer: Kombu turns bitter and slimy if it boils. Low, gentle heat gives the cleanest flavor.
• Whisk the Paste First: Mixing the miso, tahini, and broth into a small amount of dashi first prevents lumps.
• Chop the Kale Finely: Thin ribbons wilt quickly in the hot broth and stay tender.
• Reuse the Shiitakes: Slice the rehydrated mushrooms and add them back as a topping, or save them for a stir-fry.
  
  
  
  

SERVING SUGGESTIONS

• Add Protein: Top with crispy tofu, edamame, or a soft-boiled egg.
• Load Up the Greens: Add bok choy, spinach or snow peas along with the kale.
• Make It Spicy: Finish with chili oil, sriracha, or a sprinkle of red pepper flakes.
• Keep It Light: Use kelp noodles for a lighter, lower-carb bowl.
  
  

This Creamy Ramen with Kale and Greens Miso Soup brings together the savory depth of Kroma Veggie Broth with Plant Protein, the umami of miso and dashi, the creaminess of tahini, and the freshness of kale. It’s a simple, gut-friendly way to nourish your body, one bowl at a time.

ENJOY!