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Ingredients
- 3 cups of vegetable stock
- 2 cups water
- 3 garlic cloves
- 4 tbsp soy sauce
- 1 tsp worsterchire sauce
- 1/2 tsp chinese five spice
- 1 tsp white sugar (optional)
- 255g ramen noodles
- 1/4 cup sliced green onions, thinly sliced
- 1 cup Chinese cabbage, thinly sliced
- 1 sheet of sliced nori seaweed paper, thinly sliced (optional)
- sprinkle of sesame seeds (optional)
Preparation
Step 1
In a pot of boiling water, cook the ramen noodles for 5min then strain.
In a stockpot or large saucepan, place the vegetable stock, halved garlic cloves, soy sauce, worsterchire, and five spice together and bring to boil. Reduce to simmer for 5 min. Taste the stock and adjust to your liking. If it is too salty add some sugar, add more soy if you prefer it saltier.
Add cabbage and green onions to stock, allow to boil for 3 minutes until cabbage wilts.
Divide the noodles into soup bowls, then pour stock over noodles.
Sprinkly the nori shavings (1/4 sheet each), spring onions and sesame on top of each soup bowl.