Napa Cabbage & Mushroom Ramen

Napa Cabbage and Mushroom Ramen | A Cheesemonger's Daughter

I didn’t coin the phrase but I love the term, “fake-away.” Friday nights are the perfect opportunity for a fake-away that’s cheaper, healthier, made in your own kitchen with ingredients you have control over, and can made within the time it’d take for a delivery to make it to your door.

This Napa cabbage and mushroom ramen uses cheap ingredients but is packed with flavor. Save the other half of the cabbage for a slaw or salad. I estimated the total cost of this dinner (which can easily feed 4-6 or be saved for weekend leftovers) at about $5 total. $5. Total. Yes. Total.


Napa Cabbage & Mushroom Ramen


  • 1 small onion
  • 4 cloves garlic
  • 3 scallions
  • 2 inch piece of ginger
  • 1 carrot
  • 1 package (about 10) button mushrooms
  • 1/2 of a Napa cabbage
  • 6 cups stock (veggie or chicken)
  • 1 teaspoon toasted sesame oil
  • 3 teaspoons soy sauce
  • sriracha (optional for garnish)
  • finely chopped cilantro (optional for garnish)


  1. Peel and finely chop the onion, garlic, ginger, scallion (reserving the green tops of the scallion for later).
  2. Heat a glug of olive oil in a heavy bottomed pot over moderate heat and add the onion, scallions, ginger, and garlic to the pot to begin to cook. Cook until fragrant (about 5 minutes) As they start cooking peel and dice the carrot.
  3. Add the carrot to the pot to begin to soften. As the carrot cooks down, quickly wipe clean the mushrooms with a damp paper towel and slice. Core and quarter the Napa cabbage before chopping into small ribbons. Add the mushrooms and cabbage to the pot.
  4. Add the stock, cover the pot and bring to a boil. Reduce to a simmer and let cook 10 minutes before adding the noodles, sesame oil and soy sauce. Cook until the noodles are tender (about 5 minutes).
  5. Serve with a squeeze of sriracha, the tops of the scallions and cilantro

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