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Gallery Recipe Summary Servings: 6

Ingredients Ingredient Checklist 1 tablespoon vegetable oil 1 large shallot, thinly sliced 2 cups fiddleheads, papery sheaves removed, trimmed to at least 2 inches of stem and head 1 pound morels, quartered 1 medium to large puffball mushroom, cubed 6 cups water 1 packet miso soup mix 8 ounces dried ramen noodles 1 cup stinging nettles, boiled Coarse salt

Gallery

Recipe Summary Servings: 6

Recipe Summary Servings: 6

Recipe Summary

Servings: 6

Servings: 6

6

Ingredients

Ingredients

  • 1 tablespoon vegetable oil 1 large shallot, thinly sliced 2 cups fiddleheads, papery sheaves removed, trimmed to at least 2 inches of stem and head 1 pound morels, quartered 1 medium to large puffball mushroom, cubed 6 cups water 1 packet miso soup mix 8 ounces dried ramen noodles 1 cup stinging nettles, boiled Coarse salt

Directions

Heat oil in a large skillet over medium-high heat. Add shallot, fiddleheads, morels, and puffball and cook, stirring, until tender, about 5 minutes.

Add water and miso soup mix; stir until dissolved. Bring to a boil. Add ramen noodles and nettles, and continue cooking until tender, 6 to 8 minutes. Season with salt.

Reviews

 Add Rating & Review

Reviews

Add Rating & Review

Add Rating & Review

All Reviews for Wild Ramen Soup

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Wild Ramen Soup

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest