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

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.