Shoyu Cabbage Soup

May 18, 2020

Shoyu Cabbage Soup

Warming, simple and nourishing



  • 1 tablespoon olive oil
  • 1 medium onion, thinly sliced
  • 2 carrots, peeled, thinly sliced
  • 2 zucchinis, thinly sliced
  • 2 cm of grated ginger
  • 2 garlic cloves, chopped
  • 1/2 head Drumhead cabbage, chopped
  • 4 cups vegetable broth
  • 2 tablespoons (or more) shoyu (Japanese soy sauce)
  • 2 tablespoons unseasoned rice vinegar
  • 2 teaspoons sugar
  • 2 cups cooked ramen or soba noodles
  • Coriander


  • Heat oil in a large pot or Dutch oven over medium-high heat. Add onion, carrots, zucchini, ginger and garlic and cook, stirring, until softened, 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, 15–20 minutes; season to taste with more shoyu if desired. Serve over noodles topped with your favourite Sabarac Hot Sauce, Coriander and Immunity Booster Microgreens.
Recipe by Alison Roman, Photos by Yossy Arefi

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