Every time I’m sick, I reach for ginger. Ginger in smoothies, ginger in soups, and ginger in noodle bowls. These ginger noodles were whipped up in a frenzy while M was asleep on the couch and Mack was napping for 20 minutes. It is a similar broth to that of this Bok Choy Soup but pulls a extra flavor. I like Napa cabbage, it’s a bit sweeter in flavor and melts nicely into the noodle bowl without having to cook for a long time.
- 1 tablespoon olive oil
- 1/2 bunch scallions
- 1 clove garlic, minced
- 2 heaping tablespoons minced fresh ginger
- 2 tablespoons soy sauce
- 1 teaspoon brown miso
- 2 cups low-sodium vegetable broth
- 2 cups water
- 4 ounces ramen noodles
- 2 cups shredded Napa cabbage
- Sesame seeds, for topping
- 1 teaspoon sesame oil
- Red pepper flakes or chili paste, for topping
- Diced Scallions, for topping
- 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 is fragrant. Add in the soy sauce and miso, stirring up any pieces of scallion stuck to the bottom.
- 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.
Given this soup is usually just thrown together our of hunger/necessity, I’ll often use whatever I happen to have on hand at the time. Noodles, cabbage, and even some of the broth flavorings can be switched depending what you happen to have stocked.
Noodles: Whenever I make a broth based noodle bowl, I reach for ramen. However, soba or udon noodles would also work.
Greens: As mentioned above, the Napa cabbage works well with the ginger noodles but any type of cabbage can be used. Or try a few shredded Brussels Sprouts.
Gluten-Free: Look for gluten-free soba noodles or rice noodles would work as well.
I seem to always forget about cabbage in the cooler months as there seems to be so many options for greens/brassicas. However, I encourage you to pick up a head at your local market or store. It’s perfect in soups, summer rolls, stir-fries, and even a quick-made coleslaw.