Chickpea Ramen
Course Entrees
Cuisine Japanese
Specialty Diet Vegetarian

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Chickpea Ramen

Prep Time 10 minutes
Cook Time 20 minutes


  • 1 tbsp toasted sesame oil
  • 1 in fresh ginger, peeled and finely minced
  • 4 cloves garlic, peeled and finely minced
  • 8 cups vegetable or chicken broth
  • 15 oz can chickpeas, drained and rinsed
  • 1 oz dried shiitake mushrooms
  • 2 cups fresh shiitake mushrooms, sliced
  • 2 packages of Instant Ramen noodles
  • 2 cups kale, stems removed and thinly sliced
  • 1 cup shredded carrots
  • ½ cup green onions, diced, to garnish
  • 2 tbsp sesame seeds, to garnish
  • 4 soft boiled eggs, to garnish


  • Add sesame oil to a large pot over medium heat. Add garlic and ginger and sauté for 2 minutes. 
  • Add broth and dried mushrooms and bring to a simmer. Cook for 10 minutes, or until mushrooms have softened and infused flavor into broth.
  • Add chickpeas, fresh shiitake mushrooms, and instant noodles and simmer for an additional 5 minutes, or until noodles have softened. 
  • Add kale and carrots and simmer for 1-2 minutes, or until kale is wilted.
  • Divide ramen into bowls and garnish with green onions, sesame seeds and a soft-boiled egg. Enjoy!