This recipe is from "Japanese Cooking" by Miyoko Nishimoto Schinner. I made it for dinner tonight and Adam said it was the best ramen he's ever had. And once you get the broth boiling, it is *fast*, too.
Read the notes at the end of the recipe for an explanation of the noodles, as well as suggestions for those who are afraid of the vegetable choices, LOL!
3 to 3 1/2 cups vegetable broth
3 cups sliced cabbage
2 tablespoons sake (see note 1)
3 tablespoons soy sauce
6 ounces dried ramen or vermicelli noodles (see note 2)
6 ounces vegetarian "ground beef" (see note 3)
1/2 bunch scallions, chopped
2 teaspoons sesame oil
Bring the vegetable stock to a boil. Add the cabbage, sake, and soy sauce, and simmer for 3-4 minutes. Add the noodles, cook for a couple minutes. Add the "meat". Simmer until the noodles are tender, usually another couple of minutes. If the noodles have absorbed too much liquid, add a little more broth. Add the scallions and sesame oil, divide between 2 large bowls, and serve immediately. Serves 2.
Note 1 - I didn't have sake, so I threw in 2 tsp sugar. I'm sure this isn't in any way traditional, but it did add to the flavor.
Note 2 - I buy plain ramen noodles, low-fat and without the seasoning packets, at the health food store. They come in little "bricks", like the instant ramens. I used 3 of those for this recipe.
Note 3 - Obviously, this is a vegetarian version. You could substitute COOKED chicken or shrimp. You could also use tiny cubes of tofu, or sliced mushrooms (that's what I used).
As the author says right at the start of the recipe, "any number of variations are possible with this dish". She suggests adding mushrooms, or replacing the cabbage completely with mushrooms, which would be good for those of you afraid of cabbage. You can stir in 2 tbsp of miso near the end of the cooking time. Wakame (seaweed) and crumbled nori are good additions too.