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In stock pot, heat olive oil over medium-low heat. Trim ends off scallions and chop through light green stem. Save dark green ends for topping. Add scallions to pot with garlic and ginger. Cook 2 to 3 minutes, stirring occasionally, until garlic and ginger are fragrant. Add soy sauce and miso, stirring any pieces of scallion stuck to bottom.
Add vegetable broth and water. Bring to boil, reduce to simmer, and add cabbage; cook 4-5 minutes until cabbage is tender.
In separate small pot, bring salted water to boil, add ramen noodles and cook 1 minute. Drain noodles and add to broth. Stir in sesame oil, remove from heat, and divide into 2 bowls. Serve with sprinkle of sesame seeds, chili flakes (if desired), and scallions