Yossy Arefi
Humble cabbage takes center stage in this vegetarian ramen-inspired cabbage soup.
Recipe information
Total Time
50 minutes
Yield
4 Servings
Ingredients
1 tablespoon vegetable oil
1 medium onion, thinly sliced
2 carrots, peeled, thinly sliced
2 celery stalks, thinly sliced
2 garlic cloves, chopped
1/2 head Napa cabbage, chopped
4 cups low-sodium vegetable broth
2 tablespoons (or more) shoyu (Japanese soy sauce)
2 tablespoons unseasoned rice vinegar
2 teaspoons sugar
2 cups cooked ramen or soba noodles
Hot chili paste (such as sambal oelek) and fresh cilantro leaves (for serving)
Ingredient info
Shoyu and hot chili paste can be found at Asian markets and in the Asian foods section of many supermarkets.
Preparation
Heat 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 minutes. Add cabbage, broth, shoyu, vinegar, and sugar and bring to a boil. Reduce heat, cover partially with a lid, and simmer until vegetables are very tender, 15–20 minutes; season to taste with more shoyu if desired. Serve over noodles topped with hot chili paste and cilantro.
