OK, it takes a few minutes longer—but it’s SO much better than your standard microwave-and-eat, sodium explosion ramen soup. I sometimes rehydrate about ½ cup of mushrooms ahead of time to chop up and add to the soup. Then I use the strained mushroom liquid as part of the broth. I like the Asian ramen noodles that you find in the ethnic aisle as opposed to the 50-cents-a-pop kind that you find in the soup aisle. These often have a separate package of dried vegetable matter that you can add to the soup if you’d like. You can make this an even more substantial soup by adding some chopped Napa cabbage or bok choy during the final 3 minutes of cooking.