·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
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!
We have had a veg box for many years and now a salad box. Delighted with the flavour of all the vegetables. Lovely wide range of greens and, boy, sometimes the salad leaves have been hot! Reliable and pleasant delivery.
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