Ingredients

200 g noodles

1 onion

3 garlic cloves

1 teaspoon of minced Ginger

1/2 cabbage

100 g shiitake mushrooms

1 medium carrot

Sesame seeds to taste

1 tablespoon soy sauce

1 tablespoon rice vinegar

1 tbsp agave syrup (or honey)

300 ml vegetable stock

1 tbsp sesame oil

Chilli to taste (optional)

 

Instructions

In a frying pan, put the sesame oil and sauté the onion for 2 minutes. Add the carrot and the shiitake mushrooms and sauté for another 5 minutes. Next add the garlic and ginger and stir for 2 minutes. At the end, add the cabbage and sauté for another 2 minutes.

Add the vegetable stock, soy sauce, rice vinegar and agave syrup. Cook for 3 minutes or until the broth is heated through.

Adjust the seasoning of the broth (if you taste the need, you can add more soy sauce)

Cook the noodles separately as directed on the package.

Place the broth and vegetables in a bowl, then the noodles and top with sesame seeds and chilli (optional)