SOUP  Inspired by NYC




Yield 8-10 servings

I don’t think I’ve ever truly had the “ramen” experience until this trip to New York.  Obviously everybody has their opinions on what is the best and most authentic. I’m not trying to necessarily recreate anything I had, but rather I wanted to create a soup inspired by the amazing broths that make up the ramen dishes I had.  This uses a bit of coconut milk, and I hate to make you buy an entire can and not use the whole thing, but I didn’t want it to be such a dominant flavor. But feel free to use all of it if you have no other use!



3.5 oz package sliced shiitake mushrooms

6 oz portobello mushrooms, sliced

1-2 Tbsp sesame oil

2-3 Tbsp soy sauce

1 Tbsp Worcestershire sauce

1 yellow onion, thin sliced

2-3 cloves garlic, minced

1 Tbsp diced fresh ginger

4-6 scallions, sliced and separated into white and green parts

6 cups vegetable broth

¾ cup coconut milk

2 limes, zested and juiced

2 tsp fish sauce (optional)

2-3 cups chopped kale


Courses soup

Recipe by Vie at