Vegan Mushroom Ramen Soup

• Meat

  • 2 Ramen noodle patties

• Produce

  • 1 cup Baby kale
  • 1/2 cup Beech mushrooms
  • 1 cup Broccoli
  • 2 cloves Garlic
  • 1 Lime, juice from
  • 1/4 cup Rainbow carrots
  • 1 Red chili flakes
  • 1 Shallot, small
  • 1 cup Shiitake mushrooms

• Canned Goods

  • 4 cups Mushroom broth

• Baking & Spices

  • 1 Salt

• Oils & Vinegars

  • 1 Olive oil

Found on apolloandluna.com

Description

Ingredients

• 2 ramen noodle patties
• 4 cups mushroom broth, vegetable broth or water
• 1 cup broccoli
• 1 cup shiitake mushrooms
• 1/2 cup beech mushrooms
• 1 cup baby kale
• 1/4 cup grated rainbow carrots
• 2 cloves of garlic, diced
• 1 small shallot, diced
• juice from 1 lime
• olive oil
• salt
• red chili flakes (optional)

Directions

• The first thing to do is get the broccoli steaming over boiling water, then grab a large pan over medium-low heat and add some olive oil.
• Add two diced cloves of garlic and one small shallot to the pan, let them simmer for a bit until they start to become translucent, and then add chopped shiitake and beech mushrooms.
• Let the mushrooms, garlic and shallot cook together for a few minutes, then add a splash of tamari sauce and the baby kale, and let that cook until the kale starts to wilt (1-2 minutes).
• By then the broccoli is also done, so you can take that off the burner and put aside for a few minutes.
• In a pot, bring 4 cups of mushroom broth to a boil, and add two ramen patties. They will slowly start to separate, and you can pull them apart with a fork to help them cook faster.
• After 4 minutes the noodles will be cooked, and you can add the broth and noodles to a bowl with the mushrooms, kale and broccoli.
• Grate some rainbow carrots on top, red chili flakes, a blend of organic seaweed flakes, a pinch of salt, and the juice from 1 lime.