Shoyu Cabbage Soup

Recipe from: Bon Appetit


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


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.

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