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.
Prep Time:
Yield:
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PinIngredients
- 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
Instructions
- 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.
Ginger Noodles
variations
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.
Explore Cabbage
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.
Asian-Inspired Slaw
Cilantro-Lime Carrot Cabbage Spring Rolls
Cabbage Wedges with Corn and Lime Vinaigrette
Sarah | Well and Full says
This looks so warming and comforting. I always reach for ginger when I’m sick too!
Samantha says
This looks so good. I’m the same way when sick…always have to have ginger. Love ginger tea especially.
Bego says
I have long been reading your blog but it’s the first time I dare to make one of your recipes . I have to say is delicious. Greetings from Spain!
★★★★★
Becki says
I made this for supper tonight – delicious!! I’ll be making this recipe again. Soooo much better than the instant ramen I ate years ago, and so easy. I especially liked the ‘burn’ from all the ginger.
★★★★★
Renee says
Delicious! I added some chopped celery, mandolined carrot and a chicken thigh (which I braised with the aromatics and then removed before adding the noodles and cabbage, chopped, and then added back with the cabbage). I only had dark soy sauce which made the broth quite dark, but the taste was perfect.
I love won ton noodle soup, and this had most of what I love (although parcels of pork mince are pretty great).
Tina says
Really wonderful idea to skip the old noodle recipe and add some flavor to it.. Thanks for sharing..
★★★★★
Maria says
I had a head of cabbage and was searching recipes and came across yours – my luck! I made the soup yesterday and added extra cabbage, miso, water and ginger; I also subbed Udon noodles for Ramen. One of the best soups I’ve ever made!! Thank you! Beautiful photo as well which caught my attention. Will follow you on Twitter!
Kate says
This is such a delicious take on noodle soup. Plus, simple! Gotta love that!
Heather says
Simple, quick, and delicious!
★★★★★
Jennifer Mayhugh says
I’m new to vooking Asian meals. When you say miso are you speaking of a miso paste or a dried miso soup packet?
Thanks
erin says
Miso paste!
Ttrockwood says
The miso can’t be in boiling water or it kills the probiotics and prebiotics in the miso. The flavor isn’t impacted much but this recipe says to add the miso and then boil the broth which negates the health benefits of miso.
Erin Alderson says
True- this is an older recipe that I haven’t had a chance to rewrite. Adding it to my list (I knew there was a couple more recipes to switch but couldn’t remember which ones!)
Bre says
I’ve made this soup quite a few times now since I discovered it. I sub whatever noodles I have on hand (typically stir fry brown rice noodles) and it’s delicious every time. I’ve made this with both regular green cabbage and nappa; both are delicious. For a spicier soup, I like to throw in a spoonful of gochujang. Thanks for the wonderful recipe, I am sure I will continue to make this for quite some time!
★★★★★
Hayley Dodge says
How different would this recipe taste if I used spaghetti noodles? It’s all I have at the moment, so wondering if I should try it or if I should wait until I can get my hands on rice noodles.
Erin Alderson says
I’d say make it! I’ve made something similar with udon noodles and it worked great!
Anne Wedgeworth says
What a perfect pandemic lunch! It was comforting and so flavorful. I added some diced boneless chicken thighs (browned them in the oil, then added the ginger, garlic and scallions) to make it a little more hearty for my teenagers. And I used low-sodium chicken broth instead of vegetable broth because that’s what I had. This recipe is a keeper.
Two thumbs up from my hubby and 3 teenagers!
★★★★★