Garlic Sesame Ramen

A fragrant, nutty garlic and sesame broth pairs beautifully with crisp vegetables and tender noodles.

Ingredients

• 4 cups vegetable broth (preferably low-sodium)
• 1 tablespoon toasted sesame oil
• 4 cloves garlic, thinly sliced
• 1 tablespoon soy sauce
• 1 teaspoon rice vinegar
• 4 portions dried ramen noodles (seasoning packets discarded)
• 1 cup shredded cabbage (green or napa)
• 1/2 cup mushrooms, thinly sliced (shiitake, cremini, or button)
• 2 green onions, thinly sliced
• 2 tablespoons sesame seeds (toasted)
• Kosher salt and black pepper, to taste

Preparation

1. Heat sesame oil in a pot over medium-low. Add sliced garlic and fry gently until golden and crisp. Remove garlic with a slotted spoon and set aside on a paper towel.
2. Add vegetable broth, soy sauce, and rice vinegar to the pot. Bring to a gentle simmer and season with salt and pepper to taste.
3. Cook ramen noodles in a separate pot according to package directions. For the last 30 seconds, add cabbage and mushrooms to blanch, then drain well.
4. Divide noodles and vegetables among bowls. Ladle hot broth over them.
5. Top with fried garlic, green onions, sesame seeds, and desired toppings: crispy shallots, nori strips, soft-boiled egg halves, bean sprouts, chili oil, and extra green onions.