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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!

This Mushroom Ramen Soup recipe will swoon vegetarians and all ramen lovers! MarlaMeridith.com

Yields1 Serving

Prep Time5 minsCook Time20 minsTotal Time25 mins

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.

CategoryAppetizers, Courses, Diets, Main Course, Main Ingredients, Mushrooms, Soups, VegetarianCooking MethodSauteeingTags#healthy, #kale, #mushrooms, #noodles, #quickandeasyrecipe, #ramen, #shitake, #soup, #vegetarian

Ingredients

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

Directions

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.

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.

Recipe: Mushroom Ramen Soup

Ingredients Directions

~ Marla Meridith

Name: Recipe: Mushroom Ramen Soup
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 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

Recipe: Mushroom Ramen Soup

Ingredients

Directions

Notes

~ Marla Meridith

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