Nutrient-Dense Cabbage Mushroom Ramen Soup

This delicious immune-boosting, brain-healthy, cancer-fighting soup combines some of nature’s most nutrient-dense foods.

Cabbage

Cabbage, part of the nutrient-dense cruciferous family, is rich in vitamin K which can help boost memory. Red cabbage has additional antioxidant phytochemicals that protect neurons from damage caused by oxidative stress. These flavonoids can also help improve mood and memory.

Ginger

Ginger has proven anti-inflammatory and antioxidant effects. It is digestive aid that helps breakdown of protein, and it soothes the gastrointestinal tract.  It can also help cognitive functioning, focus and memory.

Mushrooms

Nutrient-dense mushrooms are rich in essential brain nutrient B vitamins and minerals like zinc and manganese. There are several immune-boosting ingredients empower your body to react quickly and powerfully when we are exposed to disease-causing pathogens such as viruses and bacteria.

Onions and Garlic

Throughout history people recognized onions and garlic offered immune protection and could help them get well faster when they got sick. Onions and garlic are rich in:

• anti-inflammatory and antioxidant compounds
• antioxidant flavonoids shown to boost memory and protect neurons from injury
• brain essential B vitamins

Seaweed

Seaweeds are one of the best foods to obtain essential minerals. The high mineral content supports nervous system function. They also contain high amounts of vitamins, as well as protein.

Sesame seeds

Rich in calcium and abundant in other minerals, particularly zinc and iron, sesame seeds also provide vitamin E.

Nutrient-dense Cabbage Mushroom Ramen Soup

Print Recipe

• CourseSoups

Servings

4 servings

Servings 4 servings

Nutrient-dense Cabbage Mushroom Ramen Soup Print Recipe CourseSoups Servings 4 servings Servings 4 servings

Ingredients

Soup

• 1 red onion sliced
• 1 lb mushrooms sliced
• 3 cloves garlic minced (about 1 teaspoon)
• 2 - 3 tablespoons fresh ginger minced
• 2 cups shredded cabbage
• 2 tablespoons soy sauce
• 4 cups chicken or vegetable broth
• 2 cups water
• 4 ounces ramen noodles can use soba/buckwheat noodles
• 1/4 - 1/3 cup seaweed, crumbled
• 1 tablespoon sesame oil optional

Toppings

• 3 - 4 tablepsoons sesame seeds
• 1/4 cup cilantro chopped
• 1/4 cup green onions chopped
• red pepper flakes

Adjust servings: servings

Units:MetricUS Imperial

Instructions

1. In a stock pot, heat olive oil over medium-low heat. Add onions and mushrooms. Cook 5 minutes until they soften.
2. Add garlic and ginger and cook 2 – 3 minutes stirring occasionally. Mix in soy sauce.
3. Immediately add broth, water, and cabbage. Bring to a boil, reduce to a simmer, and add in ramen noodles. Cover and cook over medium 5 – 8 minutes until the ramen and cabbage are tender. Stir in the sesame oil, remove from heat.
4. Sprinkle with toppings and enjoy!

Recipe Notes

*Seaweed is optional. I generally have some in the pantry in the form of seaweed snacks. It defintely improves the flavor and obviously the health benefits as well.

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