Ingredients
Method
- Heat oil over medium heat in a large soup pot.
- Sauté sliced green onion for 30 seconds.
- Add sliced shiitake mushrooms, sauté until mushrooms have released their liquid and are starting to brown.
- Add thinly sliced red bell pepper, sauté for 2 minutes.
- Add matchstick carrots, sauté for 1 minute.
- Add minced garlic, sauté until fragrant.
- Stir in shredded green cabbage, miso ginger broth, chicken stock, and salt.
- Bring to a bubble and let simmer while you prepare the ramen noodles.
Notes
- For extra flavor, toast your sesame oil lightly in the pot before adding vegetables. This enhances its nutty aroma and deepens the overall taste profile.
- Don't overcrowd the pot when sautéing mushrooms; they need space to release their liquid and brown properly. If needed, sauté them in batches to ensure a good sear.
- My first time making ramen at home, I was worried about bland broth. I learned that really letting the aromatics (garlic, ginger if you add it) sauté until fragrant is key to building foundational flavor. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Don't overcrowd the pot when sautéing mushrooms; they need space to release their liquid and brown properly. If needed, sauté them in batches to ensure a good sear.
- My first time making ramen at home, I was worried about bland broth. I learned that really letting the aromatics (garlic, ginger if you add it) sauté until fragrant is key to building foundational flavor. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.