Asian Noodle Soup (Vegan)

Ingredients

• 1 medium carrot
• 5 oz. mushrooms
• 3-4 cloves garlic
• 1 Tbsp. ginger, freshly grated
• 5 green onions
• 2 cups savoy cabbage
• 6 cups vegetable broth (or more as desired)
• 1 1/2 Tbsp. tamari (or soy sauce)
• 2 tsp. rice vinegar
• 4-5 oz. ramen noodles* (gluten-free if needed)
• Toppings (optional): mung bean sprouts, sesame seeds, cilantro, sriracha, green onions

Instructions

1. 1

   Prepare veggies: Slice carrot and mushrooms. Mince garlic and grate ginger. Slice green onions and thinly slice cabbage.

2. 2

   In a stockpot over medium-high heat, sauté carrot and mushroom for 5-6 minutes. (I use 3 Tbsp. broth/water for oil-free sauté method, adding more as needed.)

3. 3

   When mushrooms are softened, add garlic, ginger, and green onions. Stir and sauté 1 minute.

4. 4

   Add cabbage. Stir and sauté 1-2 more minutes.

5. 5

   Add broth, tamari, and rice vinegar. Bring to a light boil. Then add ramen noodles.

6. 6

   Lightly simmer for 5-10 minutes or until noodles are cooked.