Humble cabbage takes middle stage on this vegetarian ramen-impressed cabbage soup.
tablespoon vegetable oil
medium onion, thinly sliced
carrots, peeled, thinly sliced
celery stalks, thinly sliced
garlic cloves, chopped
/2 head Napa cabbage, chopped
cups low-sodium vegetable broth
tablespoons (or more) shoyu (Eastern soy sauce)
tablespoons unseasoned rice vinegar
cups cooked ramen or soba noodles
Sizzling chili paste (equivalent to sambal oelek) and novel cilantro leaves (for serving)
Shoyu and sizzling chili paste may perchance well also additionally be learned at Asian markets and within the Asian foods allotment of many supermarkets.
Warmth oil in a immense pot or Dutch oven over medium-high heat. Add onion, carrots, celery, and garlic and cook, stirring, till softened, 10–12 minutes. Add cabbage, broth, shoyu, vinegar, and sugar and pronounce to a boil. Decrease heat, duvet partially with a lid, and simmer till vegetables are very tender, 15–20 minutes; season to model with more shoyu if desired. Help over noodles topped with sizzling chili paste and cilantro.