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Wild Ramen Soup

Briefly boiling nettles neutralizes their sting.

Whole Living, June 2011 http://www.marthastewart.com/132869/wild-ramen-soup
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  • Yield Serves 6

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

  1. Heat oil in a large skillet over medium-high heat. Add shallot, fiddleheads, morels, and puffball and cook, stirring, until tender, about 5 minutes.
  2. 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.

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