Shoyu cabbage soup

Saute mushrooms, carrots, onion, and garlic

Whenever I get Napa cabbage in my farm share, it is always tempting to make Napa salad (aka, the Kara Becker napa salad). I’m sure there will be plenty more opportunities this summer to make the salad, so I decided to try something new. Since I’ve been a little obsessed with ramen since binge-watching “Mind of a Chef” on Netflix, I decided I wanted to make a cabbage and ramen soup. I googled “Napa cabbage ramen soup” and voila…thanks Google!

Add in broth, cabbage, and other ingredients

I found the Shoyu by the soy sauce (makes sense since it’s Japanese soy sauce) but I forgot the hot chili paste. I would definitely want to add it next time, and there will definitely be a next time, as I think it would an additional dimension of flavor.

I used packaged ramen, discarded the seasoning packet, and precooked the noodles in boiling water separate from the soup-makin’. I followed the package instructions, but basically it took about four minutes. This prevents the noodles from getting soggy and overcooked!

Cook ramen separately

Shoyu cabbage soup
Serves: 4
Adapted from Bon Appetit

Ingredients
1.5 Tablespoons olive oil
1 medium onion, diced
1 large carrot, peeled and diced
1 piece of green garlic or 2 garlic cloves, minced
8 ounces baby bella mushrooms, sliced
4 cups low-sodium vegetable broth
2 Tablespoons shoyu
2 Tablespoons unseasoned rice vinegar
2 teaspoons sugar
1/2 head Napa cabbage, chopped
2 cups cooked ramen

Get in belly

Hot chili paste, such as sambal oelek, and fresh cilantro (for serving)

Directions
1. Heat oil in a large pot or Dutch oven over medium-high heat. Add onion, carrot, garlic, and mushrooms and cook, stirring, until softened, 10-12 minutes.

2. Add cabbage, broth, shoyu, vinegar, and sugar, and bring to a boil. Reduce heat and simmer about 15-20 minutes, partially covered, until vegetables are very tender.

3. Serve over noodles topped with hot chili paste and fresh cilantro. Enjoy!