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Meat
Easy
25 Minutes
Diets 
This is the kind of ramen that makes you feel all warm and fuzzy inside, like a cashmere sweater for your stomach. It’s the kind of clean-out-the-fridge “recipe” that is super handy to have in your back pocket.
1 quart mushrooms, thinly sliced
1 tablespoon vegetable oil
4 cups Manischewitz Low Sodium Chicken or vegetable broth
1 and 1/2 tablespoons Glicks Soy Sauce
1/8 teaspoon Pereg Black Pepper
2 large handfuls baby spinach
4 ounces steamed or blanched broccoli florets
4 ounces snow peas
1 package ramen noodles
Heat oil over high heat in a wide bottomed pot.
Add in the mushrooms in a single layer. If there are too many, do it in several batches.
Cook undisturbed for two minutes to allow some color to develop, and stir to sear the other side.
When mushrooms are a deep golden brown, add in broth, soy sauce, and pepper.
Return to a simmer, cook two to three minutes, and check and adjust seasoning.
Add in ramen noodles and cook one minute more. (If you are concerned about the broth getting cloudy, you can cook them in a separate pot according to the package directions.)
Divide veggies between the bowls and pour the broth and noodles over them. (If you’re going for that pretty arranged look, pour the broth in first and then add the warmed veggies and noodles as toppings.)
Serve immediately.
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