Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Wild Ramen Soup By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on January 20, 2021 Print Share Share Tweet Pin Email Servings: 6 Briefly boiling nettles neutralizes their sting. Ingredients 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 Directions Heat oil in a large skillet over medium-high heat. Add shallot, fiddleheads, morels, and puffball and cook, stirring, until tender, about 5 minutes. 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. Print