This past week we had the typical Northwest late winter freakshow of it hitting the upper 50s, old men wearing shorts far too early in the year, and everyone in extra good moods getting out in their gardens. It was…awesome. And, of course, just like that it was over and we woke up, pulled our extra layers on, and grumbled as the fog and chilly mornings returned. But with that? Bring on the soup!
Specifically? Homemade ramen.
Even more specifically? Homemade ramen with MUSHROOMS.
Comfort food - can I get a hell yeah? Ramen is super easy - and no I’m NOT talking about that prepackaged, ultra-processed 99 cent crap at the grocery store. I’m talking about homemade soup with organic ramen noodles, beautifully browned mushrooms, water chestnuts, garlic, ginger, tamari, vegetarian oyster sauce, homemade stock, and spices.
Homemade ramen is a very quick make on the stovetop that puts that toxic processed stuff to shame, one where you find yourself quickly picking up the bowl and slurping all the good stuff after the noodles and shrooms are long gone…I highly recommend it.
"Real soup is to the body what peace is to the soul.” ~ Isabel Allende