Template Name: Single Recipes Shoyu Cabbage Soup - Full Belly Farm

Shoyu Cabbage Soup

Recipe from: Bon Appetit

ingredients

1 tablespoon vegetable oil

1 medium onion, thinly sliced

2 carrots, peeled, thinly sliced

2 celery stalks, thinly sliced

2 garlic cloves, chopped (or green garlic from past weeks that you haven’t used yet)

1/2 head of cabbage, chopped

4 cups low sodium vegetable broth

2 tablespoons shoyu (japanese soy sauce)

2 tablespoons rice vinegar

2 teaspoons sugar

2 cups cooked ramen or soba noodles

hot chile paste and fresh cilantro leaves

instructions

Heat the oil in a large pot or dutch oven over medium high heat.  Add onion, carrots, celery, and garlic and cook, stirring, until softened, 10 - 12 minute.  Add cabbage, broth, shoyu, vinegar, and sugar and bring to a boil.  Reduce the heat, cover partially with a lid, and simmer until the vegetables are very tender (15 - 20 minutes); season with more shoyu if desired.  Serve over the noodles topped with the hot chile paste and cilantro.

meal or course
brunch, buffet, dinner, first course, lunch, side, snack, soup, vegetable dish