Shoyu Cabbage Soup

Recipe from: Alison Roman


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 napa cabbage or green 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.