20 Min

• 2 cups Shredded Green Cabbage
• 10 oz Fresh Ramen Noodles
• 8 oz Cremini Mushrooms, thinly sliced
• 1 Tbsp Neutral Oil
• 1/2 bunch Scallions
• 1 clove Garlic, minced
• 2 Tbsp Minced Fresh Ginger
• 2 Tbsp Soy Sauce
• 1 Tbsp Miso Paste
• 2 cups Vegetable Broth
• 2 cups Water
• Sesame seeds, for topping
• 1 tsp Sesame Oil
• Red Pepper Flakes or Chili Paste, for topping
• Diced Scallions, for topping

In stock pot, heat olive oil over medium-low heat. Trim ends off scallions and chop through light green stem. Save dark green tops for topping. Add scallions to pot with mushrooms, 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. Cook 4 minutes; then, add cabbage. Cook another 4 to 5 minutes until cabbage is tender. 

Meanwhile, bring small pot water to boil. Once boiling, cook ramen noodles according to package directions. 

Stir sesame oil into soup and remove from heat. Divide soup and noodles between bowls. Serve with a sprinkle of sesame seeds, chili flakes (if desired), and scallions.