by Vegan Rica
Ingredients
* 5½ cups vegetable or mushroom broth
* ½-inch ginger, minced
* 2 cloves garlic, minced
* 1 hot green chili, minced
* 3 Tbsp soy sauce
* 1 Tbsp dark soy sauce
* 1 Tbsp vinegar
* ¼ tsp salt
* ⅛ tsp black pepper + dash white pepper
* 1 tsp sugar or maple syrup
* ½ cup sliced carrots
* 1 cup chopped mushrooms
* 1 cup shredded cabbage
* ½–1 cup firm tofu, chopped
* 1 Tbsp cornstarch + ½ cup broth
* 3–4 green onions, chopped
* 3 oz ramen noodles
Directions
1. Bring **5 cups broth** to a boil. Add ginger, garlic, chili, soy sauces, vinegar, salt, peppers, and sugar.
2. Add mushrooms, carrots, and tofu. Boil 2–3 minutes.
3. Add cabbage and white/green portions of onions.
4. Mix cornstarch with **½ cup remaining broth**. Add ramen and cook until almost tender.
5. Stir in cornstarch slurry. Boil briefly until thickened, then remove from heat.
6. Taste and adjust soy sauce or vinegar. Garnish with green onions and pepper. Serve immediately.