We’re halfway through spring, but somehow it’s managed to stay rather cold where I live. Last week in particular was pretty darn nippy. Not that I mind! I’m actually all about that sort of thing…but it is nice to know what to wear and what to cook, and sometimes with unpredictable weather that’s not the case. So one particularly cold and rainy day I had a springy recipe all planned, but I just wasn’t feeling it. I was way more in the mood for something hot and comforting. So I decided to put my original recipe on the back burner. Literally, actually. I shoved the pot of food to the back burner while I busted out some noodles and mushrooms for this spicy bowl of goodness. (I later packed up the food on the back burner to finish another day. Nothing wasted!) This was exactly what I needed. My mushroom ramen was inspired by this noodle soup. My version takes a handful of shortcuts, but it’s still super tasty. Any time dish calls for beef, mushrooms are the first thing I think of as a vegan substitute. They’re also perfect material for a cozy bowl of soup. The soup turned out to be super hearty, super flavorful, and pretty much exactly what I needed for dinner on a chilly spring evening.
