Tags: Asian, Vegetarian, Entree
3 ramen noodles
500 grams chicken stock
200 grams onion
0.5 cabbage
100 grams shiitake mushroom
50 grams water
10 grams soy sauce
5 grams crushed red pepper
Boil water and cook ramen noodles separately. Drain and rinse with cool water.
Cook onion until softened.
Add cabbage, mushroom, and other vegetables. Cook until soft.
Add a splash of chicken stock to deglaze the bottom of the pot.
Continue adding chicken stock, water, soy sauce, and red pepper flakes. Bring to simmer, cook for 5 minutes.
Add ramen noodles to broth.