This is a soup wrought from the fortitude of a college student, and all measurements can be approximated. A pack of mushrooms is not precise, and that’s OK. Ramen is part of it. Yep.
Spicy Mushroom Soup
- 2 tbsp. olive oil
- half an onion, sliced thinly
- 1 stalk of celery, sliced thinly
- 1 pack of white button mushrooms, minced
- 2 tbsp. soy sauce
- 2 tsp. Sriracha chili sauce, or other favored spicy addition, to taste
- A healthy dash each of ginger powder, garlic powder, onion powder, and pepper, to taste
- A pinch of salt, to taste
- 8 cups (boiling) water*
- 4 chicken boullion cubes
- 1 packet of instant ramen noodles, discard the flavor packet
Using a 3+ quart pot, sautee the onions in the olive oil . Add the celery and mushrooms, cover the pot, and cook until they are bubbling in their own juices, about three or four minutes. Add soy sauce, Sriracha sauce, and your ginger, garlic, and onion powders and salt and pepper. Let cook another minute. Add your water. Bring to a boil, and drop in the boullion cubes. Put in ramen noodles and cook for three minutes, stirring occasionally, checking that the boullion dissolves. Serve, perhaps with fresh rice as a side dish.
I found it tasty. I liked having a little kick in it, and I was definitely making this as a way to use up mushrooms before they went bad.
*I like to use an electric kettle to heat up water while I prepare other things, especially when making soups that I want to stay hot while I cook them.