Shoyu Cabbage Soup

Name: Shoyu Cabbage Soup
Yield: 4 servings
Ingredients: 1 tablespoon vegetable oil; 1 medium onion, thinly sliced; 2 carrots, peeled, thinly sliced; 2 celery stalks, thinly sliced; 2 garlic cloves, chopped (or green garlic from past weeks that you haven’t used yet); 1/2 head of napa cabbage or green cabbage, chopped; 4 cups low sodium vegetable broth; 2 tablespoons shoyu (japanese soy sauce); 2 tablespoons rice vinegar; 2 teaspoons sugar; 2 cups cooked ramen or soba noodles hot chile paste and fresh cilantro leaves

Serves 4

Recipe from: Alison Roman

cabbage carrots

Method

1
Heat the oil in a large pot or dutch oven over medium high heat. Add onion, carrots, celery, and garlic and cook, stirring, until softened, 10 - 12 minute. Add cabbage, broth, shoyu, vinegar, and sugar and bring to a boil. Reduce the heat, cover partially with a lid, and simmer until the vegetables are very tender (15 - 20 minutes); season with more shoyu if desired. Serve over the noodles topped with the hot chile paste and cilantro.

From the farm's kitchen

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