- 1/3 cup water or vegetable broth (or 1 tablespoon sesame oil)
- 1 large red onion, diced
- 3 cloves garlic, minced
- 3 stalks of bok choy with leaves, chopped
- 2 stalks of celery, chopped
- 2 small heads of broccoli florets, chopped
- 4 cups vegetable broth
- 3 cups water
- 3 tablespoons low-sodium tamari (or soy sauce)
- 1 tablespoon rice vinegar
- 1/2 teaspoon sriracha, or more, to taste (optional)
- salt and pepper, to taste
- 3 heaping tablespoons fresh cilantro, chopped (plus more for serving)
- 1/2 tablespoon fresh ginger, minced (powdered okay too)
- 4-5 ounces soba noodles (or noodle of choice)
- fresh juice from 1/2 lime
- 1 cup red cabbage, chopped
- In a large pot, heat water/veggie broth over medium-high heat. Sauté onion with garlic for 2-3 minutes. Add the bok choy, celery, broccoli, vegetable broth and water. Bring to boil, cover and simmer for about 7-8 minutes.
- Add the rest of the ingredients and boil until the soba noodles are soft, about 3-4 minutes.
- Garnish with extra cilantro and serve.
- We enjoyed the leftovers but some may not like the texture of the soup if saved and not eaten immediately. The noodles can absorb much of the liquid.