Name: Hot and Sour Ramen Soup
Prep time: 12 min
Cook time: 28 min
Total time: 40 min
Yield: 4 servings
Ingredients: 5.5 cups vegetable broth (or mushroom broth); 0.5 inch ginger; 2 clove garlic; 1 null hot green chili; 3 tbsp soy sauce; 1 tbsp dark soy sauce (or use 1 tbsp soy sauce and 1 tsp molasses); 1 tbsp vinegar (such as rice or white vinegar); 0.25 tsp salt; 0.125 tsp black pepper; 1 dash pepper (white pepper); 1 tsp sugar (or maple syrup); 0.5 cup carrots (thinly sliced); 1 cup mushrooms (chopped); 1 cup cabbage (thinly shredded); 0.75 cup firm tofu (chopped small); 1 tbsp cornstarch; 3 oz ramen noodles; 3 null green onions (chopped, reserving most green parts for garnish)

Instructions

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1

Add vegetable broth (5.5 cups) to a saucepan over medium heat.
2

Mince your ginger (0.5 inch), garlic (2 clove), and green chili (1 hot) together. Add that to the [vegetable broth].
3

Add soy sauce (3 tbsp), dark soy sauce (1 tbsp), vinegar (1 tbsp), salt (0.25 tsp), black pepper (0.125 tsp), pepper (1 dash), and sugar (1 tsp) to the [vegetable broth].
4

Once the mixture starts to boil, add in your carrots (0.5 cup), mushrooms (1 cup), and firm tofu (0.75 cup), and stir.
5

Once the mixture is rapidly boiling, add in the cabbage (1 cup).
6

Mix in the [cabbage], then carefully taste and adjust the flavor with extra [soy sauce] and [vinegar] if needed.
7

Add in the white parts of the [green onions].
8

While the soup is boiling, make your cornstarch slurry with cornstarch (1 tbsp) mixed in vegetable broth (0.5 cup).
9

Toss in the ramen noodles (3 oz). Once they have broken apart and are almost al dente, add in your cornstarch mixture and mix well. Let the mixture start to boil again, then take off heat. Do not overcook the [ramen noodles].
10

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 onions], and serve immediately.