Test Kitchen: Sargent Choice Sesame Miso Ramen with Crispy Mushrooms 

Sargent Choice Sesame Miso Ramen with Crispy Mushrooms 

Mia Sugarman, SAR Dietetics ‘22

Recipes modified from Half-Baked Harvest
Yield: 4 servings


  • 6 cups low sodium vegetable broth
  • 2 tbsp low sodium soy sauce
  • 2 tbsp rice vinegar
  • 1/4 cup tahini (sesame seed paste)
  • 3 tbsp white miso paste
  • ¼-½ cup dried porcini mushrooms (optional, but recommended)
  • 1-inch fresh ginger, grated
  • 2 cloves garlic, minced or grated
  • 2-4 squares whole-grain ramen noodles
  • 4 cups shredded kale or baby spinach
  • 4 tbsp olive oil
  • 2 pounds mixed mushrooms, roughly torn
  • 2 small shallots, sliced
  • 2 tbsp raw sesame seeds
  • 1/2 tsp chili flakes, to taste
  • 1/4 cup fresh cilantro, chopped
  • 4 soft- or hard-boiled eggs, for serving

Optional toppings: hot chili oil, sliced carrots and green onions, for serving


  1. In a large soup pot, combine the broth, 2 cups water, soy sauce, vinegar, tahini, miso, and chili oil (optional). Add the dried mushrooms (if using), ginger, and garlic. Set over medium heat on the stove and bring to a simmer, reduce the heat to medium-low and simmer for 20 minutes, until the broth is very fragrant.
  2. Remove and discard the mushrooms. Bring the soup to a boil over high heat. Stir in the noodles, kale or spinach, and cilantro. Let sit for 5 minutes or until the noodles are soft.
  3. Meanwhile, make the mushrooms. Preheat the oven to 425 degrees F. On a baking sheet, combine the olive oil, mushrooms, shallots, sesame seeds and chili flakes. Transfer to the oven and roast for 15 minutes, stirring halfway through cooking, until the mushrooms are golden. Switch the oven to broil, broil 1-2 minutes, until crisp. Watch closely.
  4. Ladle the soup into bowls and top with the crispy mushrooms, eggs, carrots, green onions, and additional chili oil.

Low Prep/Dorm Recipe Tip

Jazz up microwave ramen with additional vegetables and a source of protein (eggs, chicken, beans, etc.)! Combine ingredients and heat up in the microwave for a dorm-friendly version.

What We Liked

  • We liked that this recipe could easily be adjusted for a variety of dietary preferences.
  • This dish could be batch prepared and stored for later.
  • Vegetable broth can be purchased premade, and the dish can be made in a dorm room with a microwave.
  • This was a delicious and warm recipe to eat when it is cold in the fall and winter.


  • Add more chili flakes to increase the spiciness of the dish.
  • Other types of noodles can be used, like udon or rice noodles, according to your preference.
  • This dish can be customized with additional vegetables or by adding beans, tofu or tempeh as a substitute or addition to the egg.
  • The soup can be enjoyed as a meal or side dish.

Nutritional Value

  • Eggs are a good source of protein which is essential for cellular growth and to promote satiety.
  • Cilantro contains a variety of vitamins and minerals such as vitamin C and K as well as trace amounts of folate, potassium and manganese. These micronutrients help our body function and promote immune and metabolic functions.
  • Mushrooms, spinach and kale contain vitamin C, as well as fiber, which supports digestion.
  • Ramen noodles are a good source of fiber and carbohydrate which is important for providing our bodies with the fuel we need.