Shoyu Cabbage Soup

Ingredients

• 1 Tbs vegetable oil
• 2 carrots, peeled, thinly sliced
• 2 celery stalks, thinly sliced
• 2 garlic cloves, chopped
• 1⁄2 head Napa cabbage, chopped
• 3 cups vegetable broth
• 2 Tbs (or more) shoyu (Japanese soy sauce)
• 2 Tbs unseasoned rice vinegar
• 2 tsp sugar
• 2 cups cooked ramen or soba noodles
• Hot chili paste (such as sambal oelek) and cilantro - for serving

Directions

1. Heat oil in a large pot or Dutch oven over medium-high heat.
2. Add onion, carrots, celery, and garlic and cook, stirring, until softened, 10–12 minutes.
3. Add cabbage, broth, shoyu, vinegar, and sugar and bring to a boil.
4. 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.
5. Serve over noodles topped with hot chili paste and cilantro.