We love this healthy ramen soup no matter what the season, filled with great for you ingredients and ready to enjoy in just under 20 minutes!
5 ounces ramen noodles
1 ounce dried mushrooms (porcini, chanterelles, morels, etc.)
2 tbsp peanut or canola oil
1 shallot, minced
3 garlic cloves, minced
3 cups kale, rinsed and chopped
8 ounces fresh shiitake mushrooms, cleaned and sliced if the larger ones
1 cup chopped broccoli, bite sized pieces
4 cups low sodium mushroom or vegetable broth
1 tbsp soy sauce or tamari
1 tbsp fish sauce
1 tbsp hot chili oil
sliced green onion & fresh lime wedges for topping
Cook the ramen noodles: bring water to a boil and cook the noodles until they are soft. Drain and rinse with cold water to stop cooking.
In a measuring cup, combine 1 cup hot water with the dried mushrooms. Let them soak until soft about 10 minutes. Remove the rehydrated mushrooms from the water (keep this water) and coarsely chop.
In a soup pot heat the oil over medium heat. Add the shallot and cook for 2 minutes. Add the garlic and all the mushrooms. Sauté for 5 minutes, mixing throughout. Add the kale and broccoli, cook another 2 minutes.
Add the broth, reserved water from the dehydrated mushrooms, soy sauce, fish sauce and chili oil. Bring to a low boil then reduce to a simmer.
Add in the ramen and heat until hot. Season to taste.
Serve immediately with green onion and fresh lime wedges.
~ Marla Meridith