Vegan Shoyu Cabbage Soup

Steps to make Vegan Shoyu Cabbage Soup

1. 1

   Heat oil

   2min
   

   In a large pot or Dutch oven, heat one tablespoon of oil over medium-high heat.

2. 2

   Fry onion, carrots, celery, and garlic

   10min
   

   Add a thinly sliced medium onion, 2 thinly sliced carrots, 2 thinly sliced celery stalks, 2 chopped garlic cloves and sauté them for 10–12 minutes, stirring occasionally until they soften.

4. 3

   Add remaining ingredients

   3min
   

   Add ½ a head of napa cabbage, 4 cups of broth, 2 tablespoons of shoyu, 2 tablespoons of rice vinegar, and 2 teaspoons of sugar. Bring the soup to a boil.

5. 4

   Simmer

   10min
   

   Once the soup has come to a boil, turn the heat down to low and cover partially with a lid. Simmer for about 7-10 minutes until the vegetables are tender. Taste and add more shoyu if desired.

6. 5

   Serve
   

   Serve this delicious shoyu soup over noodles in large bowls, garnished with fresh chopped cilantro.