Mushroom Ramen soup
Ingredients:
* 8 ounces ramen
* 1 tablespoon coconut oil
* 3 cloves garlic, minced
* 2 teaspoons ginger, minced
* 1/4 cup dried porcini mushrooms
* 2 shallots, sliced
* 1 cup Bella mushrooms, sliced
* 1 baby bok choy, chopped
* 1/2 cup water chestnuts, sliced
* 1/4 cup white miso paste
* 2 tablespoons tamari sauce
* 2 teaspoons hot chili oil
* 5 cups vegetable broth
Instructions:
1. Soak the dried porcini mushrooms in warm water for about 10 minutes until soft. Drain and chop them into small pieces. Reserve the soaking liquid for the broth.
2. Cook the ramen according to package instructions. Drain and set aside.
3. Heat coconut oil in a Dutch oven over medium heat. Add the minced garlic, dried porcini mushrooms, and minced ginger. Stir and sauté for 3 minutes.
4. Add the white miso paste, tamari sauce, chili oil, and vegetable broth to the pot. Mix well and cook for 15 minutes.
5. Lower the heat and cut the bottom off the bok choy, separating the layers. Add the bok choy, water chestnuts, fresh Bella mushrooms, and shallots to the pot. Stir and let simmer for 5 minutes.
6. Divide the cooked ramen noodles between bowls and pour the hot miso broth with mushrooms and vegetables over the noodles.
7. Garnish with green onions and sesame seeds if desired