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Ingredients
Scale
- 5 1/2 cups vegetable broth or mushroom broth
- 1/2 inch fresh ginger, minced
- 2 cloves garlic, minced
- 1 hot green chili, minced
- 3 tablespoons soy sauce
- 1 tablespoon dark soy sauce (or 1 tablespoon regular soy sauce and 1 teaspoon molasses)
- 1 tablespoon vinegar (rice vinegar or white vinegar)
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- A good dash of white pepper
- 1 teaspoon sugar or maple syrup
- 1/2 cup thinly sliced carrots
- 1 cup chopped mushrooms
- 1 cup thinly shredded cabbage
- 1/2 to 1 cup firm tofu, chopped small
- 1 tablespoon cornstarch
- 3 or 4 green onions, chopped (keep most of the green parts for garnishing)
- 3 oz ramen noodles
Instructions
- Heat the vegetable broth in a large saucepan over medium heat until steaming.
- Add minced ginger, garlic, and chili to the broth.
- Stir in soy sauce, dark soy sauce, vinegar, salt, black pepper, white pepper, and sugar.
- Once boiling, add chopped mushrooms, carrots, and tofu to the broth.
- After stirring in shredded cabbage, taste to adjust flavors if needed.
- In a separate bowl, mix cornstarch with reserved broth, then add ramen noodles to the soup.
- Gently stir in cornstarch mixture and let boil briefly.
- Remove from heat before noodles become too soft and adjust seasoning before serving.
Notes
Cut vegetables uniformly for even cooking.
Adjust spice levels according to preference.
Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: Indo-Chinese
Nutrition
- Calories: 210
- Sugar: 2g
- Sodium: 800mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 0mg