The perfect paleo mushroom ramen for the upcoming colder season. This healthy low carb ramen packs a punch of nutritional goodness with fresh herbs, pak choi, organic shiitake mushrooms, seaweed, spring onions and delicious sesame oil for a truly authentic Japanese dish.

How To Make An Easy Paleo Ramen

First things first, you'll need to slice and fry the shiitake mushrooms ready for the broth itself. Once you've fried the mushrooms in a little oil, you can work your magic on the ramen.

Secondly, you'll need a really delicious stock to make this shortcut version truly delicious. I went ahead and chose an organic vegetable stock cube and paired it with a tablespoon of our delicious Primal Sesame Oil, reduced-salt soy sauce, miso paste, ginger, chilli and garlic.

Paleo mushroom ramen

Together, these flavours work well for a rich and flavourful broth. The best thing? You can tweak the flavours to your desire. Simply add a little extra sesame, soy or seasoning and make it work for you and your family.

Once the broth is almost done, you can then add the pak choi, seaweed (thins) and mushrooms. Of course, to make this recipe paleo, I've ditched the noodles. Feel free, however, to add your own zoodles or shirataki noodles - both of which are full of fibre. 

As well as it's delicious flavourings and heartwarming goodness, this recipe is also perfect for those who love to meal prep and cook in batches. To prep for the week ahead, simply pop the ramen in a large tupperware container, and enjoy a heated serving for lunch or dinner when desired. 

So, if you're after a recipe to warm your cockles this week as the rain sets in and the days get gloomier, give this recipe a go. You'll love it.

Paleo mushroom ramen

Paleo Low Carb Mushroom Ramen Recipe

A warming paleo mushroom ramen full of delicious flavours for a truly authentic Japanese dish. 

 Course: Lunch/Dinner
 Prep Time: 10 Minutes
 Cook Time: 15-20 minutes
 Total Time: 25-30 minutes
 Servings: 4 bowls
  • 250g shiitake mushrooms, sliced
  • 1-inch piece ginger, peeled and sliced
  • 1 red chilli, deseeded and chopped
  • 3 garlic cloves, finely diced
  • 2 organic vegetable stocks, made up to 1 ltr
  • 2 tbsp white miso paste
  • 1 tbsp reduced-soy sauce
  • Pinch chilli flakes
  • 1 tbsp Primal Sesame Oil
  • 2 pak choi, trimmed and leaves separated
  • 4 spring onions, sliced
  • 2-3 sheets sushi nori (seaweed), ripped into pieces


Begin by frying the mushrooms in a large wok on high heat with 1 tsp of extra virgin olive oil for 5 minutes. Once browned, remove from the wok and pop the mushrooms onto a plate.

In a pan, add your stock and heat until boiling.

Whilst your broth heats, add the ginger, chilli flakes, fresh chilli and garlic to the previously used wok and fry for a minute on medium heat. Once done, add to the stock and reduce heat to medium. 

Add the miso, sesame oil and soy sauce to the stock and stir. Cook for a further 10 minutes and then add the pak choi, seaweed, half of the spring onions and mushrooms. 

Serve the ramen into bowls and top with the remaining spring onions.