Miso Shiitake ACV Ramen


Easy homemade Miso Shiitake ACV Ramen, with a flavourful broth, fresh veggies, lots of noodles, and a dash of gut healthy ACV. Inspired by traditional Japanese ramen, but on the table in under half an hour.

Time: 25 mins
Serves: 2-4


Miso broth

  • ½ cup of shiitake mushrooms
  • 3 1/2 cups unsweetened vegetable stock
  • 1 tbsp living miso paste
  • 1/2 fresh sweetheart cabbage
  • 2 tbsp tamari or coconut aminos
  • 1 -2 tbsp apple cider vinegar


  • 1 garlic clove, sliced
  • 2 shallots, chopped
  • 1 tsp cold pressed sesame oil
  • 1 tbsp tamari or coconut aminos
  • 1 handful mung bean sprouts, or any sprouts 
  • 4 portions soba noodles(or any other noodles you prefer)

For garnishing

  • basil
  • ½ cup raw peanuts
  • 1 nori sheet, torn into smaller pieces


  1. Clean the mushrooms, cutting the bigger ones in half. Peel and chop the onion and garlic.
  2. Put it all in a pot with the rest of the broth ingredients and bring to a boil. Let simmer for at least 15 minutes.
  3. Shred the cabbage, fry on a low to medium heat using the sesame oil until slightly crisp and golden brown. Pour over the tamari and let it absorb, then remove from heat.
  4. Boil the noodles according to the packet instructions.
  5. Divide the noodles, veggies, and sprouts in 2-4 bowls. Add the broth. Garnish with herbs, peanuts, and nori. 

Ready to serve!

Miso shiitake with ACV ramen recipe