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Add 5 cups of broth to a saucepan over medium heat.
Mince your ginger, garlic, and chili together so that they get crushed together. Add that to the broth.
Add all the sauces, and seasonings, the soy sauce, dark soy sauce, vinegar, salt, peppers, and sugar to the broth.
Once the mixture is starting to boil, add in your mushroom, carrots, tofu, and stir.
Once the mixture is rapidly boiling, add in the cabbage.
Mix in the cabbage, then carefully taste and adjust the flavor with the extra soy sauce, and vinegar if needed.
Add in the white parts of green onions.
While the soup is boiling, make your cornstarch slurry with 1 tbsp of cornstarch mixed in 1/2 cup of the remaining broth.
Toss in the ramen noodles , and once they have broken apart, and they seem like they're about to just be al dente, add in your cornstarch mixture, and mix well. Let the mixture start to boil again, and then take off heat. You don't want to cook the ramen noodles too much. You want them to be just about done, because they'll continue to cook in the hot broth.
Take the pot off the heat, taste and adjust salt and flavor with soy sauce,salt, vinegar etc. garnish with some pepper flakes or black pepper , and the remaining parts of the green onion, and serve immediately.