Ramen - 'Japanese Cooking: Contemporary & Traditional' by Miyoko Nishimoto Schinner
3 to 3 1/2 cups vegetable stock 3 cups sliced cabbage 2 tbsp sake 3 tbsp soy sauce 6 oz dried or
fresh ramen or chukka-soba noodles (vermicelli) 6 oz vegetarian ‘ground beef' or ‘sausage' or
reconstituted textured vegetable protein
1/2 bunch scallions, chopped 2 tsp sesame oil or 1 tsp chili 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. If you are using dried noodles, cook for a couple of minutes, then add the
fake ‘meat'. Simmer until the noodles are tender, usually anoher couple of minutes. If the noodles
have soaked up too much liquid, ad a little more broth. Add the scallions and sesame oil, divide the
noodles between two large donburi (ramen bowls) and serve immediately.