INGREDIENTS
4 oz
Baby portobello mushrooms
1
Carrot, large
1 cup
Edamame
3 cloves
Garlic
1/4 cup
Green onion
1
Jalapenos
1/4 cup
Porcini mushrooms, dried
2 1/2 cups
Vegetable broth
1 tbsp
Soy sauce, low sodium
2 tsp
Sriracha
4 oz
Ramen noodles
1 tsp
Sesame seeds
2 tbsp
Olive oil or sesame oil, extra virgin
1/2 cup
Water, filtered