“Fake Ramen”, or so the husband says

Have you ever gotten to that point in the week where your fresh vegetables aren’t looking so fresh anymore and you only have 20 minutes to really put together a meal, because you have too many other things to do? Sadly, that happens a lot around here, but from our general disorganization came this next recipe.

We had two packs of wild mushrooms (the Whole Foods kind) bought for a Thanksgiving dish we just didn’t put together. As I’m still not being over sick, and actually had to drag myself into work today, quick and easy seemed like the ticket. I threw this together in about 10 minutes, and it was pretty good. Steven reports that at first he thought it needed something else, but then he ate more and determined it tasted like “Fake Ramen” and that he loved it and called dibs on the left overs. So, with that glowing endorsement, I give you the recipe below.


  • 1 box of Spinach angle hair pasta
  • 1 box of No-chicken pre-made broth (the kind that comes in a box)
  • 2 packs of Whole Foods wild mushroom mix — though regular mushrooms would work just as well
  • 1 diced shallot
  • 1/2 of a diced onion
  • 2 vegan bouillon cubes with sea salt
  • 1 tbsp olive oil


  • Skillet
  • Spatula
  • Pot
  • Spoon

Pour the entire box of no-chicken broth into the pot. Put on high/med-high heat until it boils. Add in the pasta at some point so it can cook as the broth boils (You can add it after it starts to boil, if you’re one of those weirdo purists like Steven)

While the broth is coming to a boil, saute the mushrooms, onion and shallot in the olive oil. Let cook until there’s liquid in the bottom of the pan from the mushrooms.

Pour the mushrooms, liquid, onions and shallots into the broth and noodle mixture. Add two bouillon cubes for extra flavor/lazy seasoning and let simmer for as long as you’d like. I generally have no more than 10 minutes to let the flavors “merge” but if you have time to spare, it would probably heighten the taste.

Et voila! Fake ramen! It’s super quick and super flavorful. It’s also a good stand-in for chicken noodle soup if you’re sick and a veg*n, or just don’t like chicken noodle soup.


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