·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!
I really like the fact that I am encouraged to cook with what arrives in the veg bag, often new, exciting veg. It makes me more adventurous and my meals are healthier based on seasonal ingredients and veg grown naturally, no chemicals.
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