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 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, about 15–20 minutes. Season to taste, adding more shoyu, if desired. Serve over noodles topped with hot chili paste and chopped fresh cilantro. Enjoy!

Best meat money can buy and only meat to buy if you truly want to rebuild the environment and its resilience to climate change! Main issue is knowing which joint to defrost first hmmmmmmmmmm

— Lynn

Get started!

Your first box is only a few clicks away. Get a box of fresh, local food in your kitchen soon, packed with care and supporting your local farmers and artisan producers.