Mindful Cookalong: create this spicy enoki ramen soup

For the second episode in our meditative podcast series, discover the recipe for this fiery, goodness-packed dish

a spoon, a fork and ramen
a spoon, a fork and ramen

For the second episode in our meditative podcast series, discover the recipe for this fiery, goodness-packed dish

By Team Woo22 Feb 2024
3 mins read time
3 mins read time

Mindfulness doesn’t just have to look like sitting cross-legged on the floor for 10 minutes – it can take many forms. Things like walking, painting or cooking are all moments when you can grab some brain-quietening headspace, too. That’s where Mindful Cookalong comes in, a new three-part podcast series from woo.

In it, you'll meet chef Jason Adetola as he calmly takes you through three nutritious recipes: butternut squash soup, chickpea curry and ramen soup. Along with staying present and focused, you’ll learn kitchen skills and new techniques as you listen.

In the second episode of our series, you’ll be making an enoki ramen soup – “the ultimate dish to get your blood flowing,” according to Adetola. Packed with spice, herbs, greens, and all of that good stuff, this recipe is vegetarian and vegan, and serves two people. Gather all your ingredients and equipment from the list below, then hit play for the full meditative podcast experience – or follow the recipe in your own time.


  • 1.4L spring water
  • 500g enoki mushrooms or spiralised courgette
  • 400g mixed mushrooms
  • 250g kale
  • 100g red onion; chopped
  • 100g red bell pepper; chopped
  • 50ml sesame oil
  • 20g spring onion; chopped
  • 2 tbsp agave syrup (can substitute maple or honey)
  • 1 1/2 tbsp fresh ginger; chopped
  • 1 tbsp onion powder
  • 1/2 tbsp fresh coriander; chopped
  • 1/2 tbsp cayenne pepper
  • 1/2 tbsp allspice
  • 1/2 tbsp sea salt
  • 1 tsp ginger powder
  • 1 tsp dill
  • 1 tsp sesame seeds


  • 1 tsp granulated seaweed/ Nori sheets
  • 1 habanero chilli
  • 1 tsp coconut aminos (soy sauce alternative)

Cooking equipment

  • Hob
  • Saucepan
  • Bowl for serving
  • Chopping board
  • Sharp knife
  • Wooden spoon
  • Table spoon
  • Tea spoon
  • Small bowl


  • To begin, add 1 tbsp of sesame seed oil to a saucepan over medium-high heat.

  • Next, add the chopped red onion, bell pepper and fresh ginger letting them cook for 2-3 minutes until golden brown.

  • Then, add spring onion, onion powder, fresh coriander, cayenne pepper, allspice, sea salt, ginger powder, dill, coconut aminos (and habanero chilli, if desired) to the saucepan and let them cook for 3-5 minutes until the oil has absorbed the flavours. Stir frequently.

  • Add the mixed mushrooms to the saucepan. Cook for 2-3 minutes.

  • Now add the spring water to the saucepan along with the enoki mushrooms or spiralised courgette (and granulated seaweed, if desired). Turn the heat up to medium-high and bring the soup to a boil. Then reduce heat to bring it to a simmer. Cook for 10-15 minutes. Stir occasionally.

  • Add agave syrup and kale to the soup and combine well. Cook for 3-5 more minutes.

  • Serve your enoki ramen soup warm/hot and sprinkle sesame seeds and spring onion over the soup.

For more feel good recipes, check out our Mindful Cookalong hub here, and listen to all of our episodes on Spotify, Apple, Amazon, or wherever else you get your podcasts.