Recipe Card
The Cabbage Ginger Noodles I Make Almost Every Week
- Prep
- 5 min
- Cook
- 15 min
- Total
- 20 min
- Serves
- 2
- Calories
- 300 kcal
Ingredients
- 1 tablespoonolive oil
- 1/2 bunchscallions
- 1 clovegarlic, minced
- 2 tablespoonsminced fresh ginger
- 2 tablespoonssoy sauce
- 1 teaspoonbrown miso
- 2 cupslow-sodium vegetable broth
- 2 cupswater
- 4 ouncesramen noodles
- 2 cupsshredded Napa cabbage
- to tastesesame seeds, for topping
- 1 teaspoonsesame oil
- to tastered pepper flakes or chili paste, for topping
- to tastediced scallions, for topping
Instructions
- 1
In a stock pot, heat olive oil over medium-low heat. Trim the ends off the scallions and chop through the light green stem. Save the dark green tops for topping. Add the scallions to the pot with the garlic and ginger. Cook, stirring occasionally for 2 to 3 minutes until the garlic and ginger are fragrant. Add in the soy sauce and miso, stirring up any pieces of scallion stuck to the bottom.
- 2
Measure in the vegetable broth and water. Bring to a boil, reduce to a simmer, and add in the ramen noodles. Cook for 4 minutes then add in the cabbage. Cook for another 4 to 5 minutes until the ramen and cabbage is tender. Stir in the sesame oil, remove from heat, and divide into 2 bowls. Serve with a sprinkle of sesame seeds, chili flakes (if desired), and scallions.