Ingredients:

• Miracle Noodles
• I like to add a soft-boiled egg on top of my mushroom ramen. If you have eggs I recommend you add one, if you don’t this recipe is just fine without also!
• Finely chopped carrot adds to the flavor and health qualities of this soup. If you have other veggies in your fridge like celery, radish, or onion, those work too! Use what you have.
• Wakame is a type of seaweed that is delicious in soups. Want to add a different seaweed instead? Go ahead! Or if what you have is spinach, bok choy, or kale? Add those instead!
• Turmeric is a root with amazing anti-inflammatory properties. You can mince or grate the root if you have some, or feel free to use turmeric powder too. If you’re out of turmeric, use saffron or add a little extra ginger if desired.
• Ginger gives a little zing of refreshing flavor, and can be minced or grated. Feel free to use powder form.
• Reishi mushroom is a wonderful, adaptogenic, and healing addition to this mushroom ramen. Use it in whatever form or blend you have!
• Tamari adds the lovely flavor that you expect when eating ramen.
• Garnish with chopped scallions, seaweed seasoning, and red pepper chili flakes. This is all variable, add whatever is on hand in the kitchen. Sesame seeds are great, hot sauce, chives – whatever works and is easy!