Heat 1 tablespoon oil in a wok or large frying pan.
Add 200g sliced mushrooms and fry for 5 minutes until starting to soften.
Next add 1 tablespoon miso paste, 1 tablespoon gochujang (if using) and 1 tablespoon soy sauce. Stir and fry for a further minute until the pastes have broken down and are well combined with the mushrooms.
Finally add 225g shredded kale and continue to sauté for 3-5 minutes until wilted. Stir often to stop it from sticking to the pan.
See section above about how to prepare kale.
Nutritional information is approximate and is intended as a guide only.