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  • Writer's pictureSara Calderon

Shoyu Cabbage Soup

Shoyu Cabbage Soup
Photo by Yossi Arefi

Cabbage is a highly nutritious and affordable cruciferous vegetable that often gets overlooked for recipes other than coleslaw. But cabbage is great for soups, stir frys, salads, and more. Cabbage is rich in anti-inflammatory and antioxidant phytonutrients and cancer-fighting glucosinolates.


  • 1 tablespoon extra-virgin olive oil

  • 1 medium onion, thinly sliced

  • 2 carrots, peeled, thinly sliced

  • 2 celery stalks, thinly sliced

  • 2 garlic cloves, chopped

  • 1/2 head cabbage, chopped

  • 4 cups low-sodium vegetable broth

  • 2 tablespoons (or more) shoyu or tamari soy sauce

  • 2 tablespoons unseasoned rice vinegar

  • 1 teaspoon sugar

  • 2 cups cooked ramen or soba noodles

  • Hot chili paste and fresh cilantro leaves (for serving)


  1. Heat oil in a large pot or Dutch oven over medium heat. Add onion, carrots, celery, and garlic and cook, stirring, until softened, 10–12 minutes.

  2. 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.

  3. Serve over noodles, topped with hot chili paste and cilantro.

Recipe adapted from:

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