Wild Ramen Soup

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1 tablespoon vegetable oil

1 large shallot, thinly sliced

2 cups fiddleheads, papery sheaves removed, trimmed to at least 2 inches of stem and head

1 pound morels, quartered

1 medium to large puffball mushroom, cubed

6 cups water

1 packet miso soup mix

8 ounces dried ramen noodles

1 cup stinging nettles, boiled

Coarse salt

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