Split the maitake mushrooms up into clumps about the same size and put them in a bowl. Drizzle with olive oil and then sprinkle with salt and pepper. Toss to coat evenly.

Roast the mushrooms in a toaster oven set to broil until the edges of the mushrooms are browned and slightly crisp.

Make the dressing by whisking together the yogurt, lemon juice, garlic, salt, lemon zest, honey and black pepper.

Prepare the kale by removing the tough center stem and slicing the leaves into ¼-inch wide ribbons. Pluck the dill from its stems and add them to a bowl with the kale.

Boil the ramen according to the package directions. Drain and run the noodles under cold water until they are chilled.

Add the cooked ramen to the kale and pour over the dressing. Toss to coat evenly and serve, topped with the roasted maitake mushrooms.