Instructions: Heat the olive oil in a skillet. Add the onion and garlic and cook 1 minute. Add the cabbage and soy sauce and toss. Add enough water so there is a thin layer of water on the bottom, about 2 tablespoons. If the water evaporates, add enough more so that a constant stream of steam is coming off the vegetables. Cook for 5 minutes.

While the cabbage is cooking, bring 4 cups of water to a boil, add the packages of ramen noodles. Boil for 1 minute, turn off the heat and let sit. Add the seasoning packets. As the noodles soften, if the broth seems too thick, add more water to make it soupy.

To serve, spoon the cabbage mixture into bowls and top with the ramen broth. Pass the ginger at the table.

This recipe yields 4 servings.

Comments: It doesnt matter what kind of ramen noodles you buy, or where. They are all made from wheat pasta and taste pretty much the same, regardless of price. I do like the mushroom ones, as they add a flavor without my having the extra chore of chopping mushrooms.

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