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Wild Ramen Soup

Briefly boiling nettles neutralizes their sting.

  • Servings: 6
Wild Ramen Soup

Source: Whole Living, June 2011


  • 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


  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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