Wash and slice 10 medium button mushrooms, ½ cup fresh green beans and 2 scallions. Sauté the mushrooms in a saucepan with 1 teaspoon vegetable oil and ½ teaspoon toasted sesame oil. Once the mushrooms are cooked and all the water is evaporated, season with salt and pepper and set them to the side. The green beans are sautéed in the same pan with the addition of ½ teaspoon sesame oil and cooked until just tender, leaving them with a beautiful color and crunch. In the same pan, add 2 ½ cups water for 2 packages of ramen and then follow the manufactures directions. I use only 1 packet of the flavor mix. Garnish the soup with scallions, Sriracha sauce and sesame seeds. For added flavor I tossed in a few teaspoons fresh Thai Basil. That’s it!