Step 1

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

Step 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.)

Step 3

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

Step 4

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

Step 5

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

Step 6

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