My latest obsession is Noodle Bowls. My version is overflowing with veggies. Once you get some of the stock items in the house, you can make this anytime you want.
1 onion chopped
2 tablespoons grated fresh ginger
1 tablespoon chopped garlic
1 tablespoon oil for cooking the onions
1 boneless, skinless chicken thigh (optional)
1 pound sliced mushrooms
2 cups sliced cabbage (You can use regular, Nappa or Chinese cabbage.)
1 bag of bean sprouts or about 2 cups
1 cup shredded carrots
2 sliced green onions
8 cups stock (vegetable, chicken, miso)
2 tablespoons miso
1 tablespoon fish sauce
1 teaspoon oyster sauce
2 tablespoons soy sauce
1 teaspoon sriracha
1 teaspoon toasted sesame oil
Check the Asian section of your supermarket. You will be surprised at what you find for noodles. I like to use the dried cake of Chinese noodles, but you can use rice vermicelli. If you can’t find those, very fine egg noodles or angel hair pasta works fine as well. You want very thin noodles.
Heat oil in a large pot. Add onions and ginger. Saute until the onions are softened. Add garlic. Cook another 1 minute.
Add chopped chicken thigh. Cook for 2-3 minutes.
Add mushrooms, carrots, and cabbage. Cook for 5 minutes.
Add stock. Bring to a boil. Add the miso, soy sauce, oyster sauce, fish sauce, and sriracha. Taste broth and adjust seasons to your taste adding salt and pepper if needed.
Once at a boil, add the noodles and bean sprouts
Finish with sesame oil and green onions.
If you don't want to keep all of these ingredients on hand, a shortcut is Trader Joe's Ginger Miso Broth. I still add a bit of sriracha and sesame oil. Check your seasoning before serving. If you reduce it too much it may be salty. If that is the case add a bit of water.