This recipe is adapted from Miyoko Nishimoto Schinner’s Vegan Japanese Cooking: Contemporary and Traditional.
1 package dried or refrigerated ramen noodles, any flavor (we are not using the flavor packet)
4 cups vegetable broth
2 Tablespoons soy sauce
1 Tablespoon Chinese cooking wine, sake, or dry sherry
3 cups white cabbage, shredded
1/2 cup green onions, chopped
1 veggie burger or veggie meat cutlet, pre-cooked
Heat broth in a pan over medium-high heat or in a large bowl in the microwave for 2 minutes. Add cabbage, soy sauce, and cooking wine, stir. Add broken up noodles. Cook for 3 more minutes on the stovetop or microwave for 1:30 seconds. Cook slightly longer to soften noodles if needed. Add onions last after cooking is done.
Toast or cook the veggie meat burger/cutlet according to package directions. Slice and lay on top of soup.