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
Preparation
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.
