Shoyu Cabbage Soup

by Bon Appetit
Shoyu Cabbage Soup

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 green cabbage, chopped
·4 cups low-sodium vegetable broth
·2 tablespoons shoyu
·2 tablespoons unseasoned rice vinegar
·2 teaspoons sugar
·2 cups cooked ramen or
soba noodles
·Hot chili paste and chopped fresh cilantro, for serving

Directions

Heat oil in a large pot or Dutch oven over medium-high heat. Add onion, carrots, celery, and garlic and cook, stirring, until softened, about 10ā€“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, about 15ā€“20 minutes. Season to taste, adding more shoyu, if desired. Serve over noodles topped with hot chili paste and chopped fresh cilantro. Enjoy!

Just had my first delivery and it looks amazing. No unnecessary packaging - everything looks fresh and Iā€™m excited to cook with these amazing looking fruit & veg.

— Debbie, Wimbledon

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