Recipe: Mushroom Ramen Soup - Marla Meridith

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