Note that I like my ramen as more of a dry dish with just a touch of broth, but you can omit or add more broth for a full soup, if desired. This makes a nice light meal as is, but for a more filling dish, heed my recommendations in the post above for added protein or simply bulk up the veggies.
Cook the noodles according to the package directions.
While the pasta is boiling, heat 2 tablespoons of the sesame oil over medium-low heat (I do a lower heat to protect the flavor of the oil, but you can up it to medium if you are really hungry). Add the carrots and cabbage and saute for a few minutes. Add the garlic and mushrooms and saute just until the mushrooms begin to soften, about 3 to 5 minutes (or just 1 minute if using rehydrated mushrooms).
Turn off the heat, and stir in the noodles, soy sauce, remaining 1 tablespoon of sesame oil, and onion powder. Stir to evenly coat the ingredients. Stir in the broth, if using. The broth adds nice moisture without turning the dish into a full soup.
Season the noodles to taste with salt (I use around ½ teaspoon, but start with just ⅛ teaspoon and work your way up as the saltiness of your ingredients may vary) and pepper. Serve in big bowls.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/healthy-ramen-sesame