Healing Mushroom and Greens Ramen

An early spring recipe that you'll want to make all season long.

Back in the early-aughts, my older sister lived in Oxford, England for several years. I had the good fortune of visiting her a few times and always really looked forward to my trips across the pond. I love the UK, and Oxford is especially charming - strolling around the campus of famed Oxford University, ducking into old pubs and taking the bus into London for a day of exploration made for some very fond memories.

One evening, after a long day of London sightseeing, we ate dinner at wagamama, a Japanese restaurant that, at the time, only existed in England (we’re lucky to now have several US outposts!). For someone just beginning to explore the world of food, this was a whole new experience for me: long, communal tables with slurpable noodles dished out in huge bowls. I ordered the ramen and haven’t stopped craving the rich, umami broth and chewy noodles since.