How to make
Finely chop the spring onions, reserving some of the green part for the end.
The cabbage is cut into thin strips, the mushrooms into slices, the carrot into strips, the garlic is minced, and the tofu is cut into cubes.
The vegetables are fried in hot oil, and the cabbage is added last, after the mushrooms have already softened. It is flavored with garlic, ginger powder, soy sauce, rice vinegar, sugar and black pepper.
Pour 4 tsp. water. When it boils, add the noodles and reduce to a low heat.
The cornstarch is diluted with a little of the broth and added in a thin stream to the almost cooked noodles. Finally, salt is added to taste.
When serving the ramen with tofu and vegetables, sprinkle with the remaining green onions and sesame seeds.
