Shoyu Cabbage Soup
• 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 (Japanese 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)
Shoyu and hot chili paste can be found at Asian markets and in the Asian foods section of many supermarkets.
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.
One-Skillet Sausage and Cabbage Stir-Fry with Chives
• 1 1-inch piece ginger, peeled, finely grated
• 4 garlic cloves, finely grated
• 1 pound Italian sausage, casings removed
• 2 tablespoons extra-virgin olive oil
• 6 ounces shiitake mushrooms, thinly sliced
• 6 cups very thinly sliced Napa or Savoy cabbage, divided
• 2 tablespoons rice vinegar
• 2 tablespoons soy sauce
• ⅓ cup thinly sliced chives
• 1 teaspoon toasted sesame oil
• 2 teaspoons sesame seeds
• 8 large flour tortillas or mu-shu wraps, warmed
• Optional: Hoisin sauce and Sriracha (for serving)
1. Using your hands or a wooden spoon, work ginger and garlic into sausage in a medium bowl. Heat 2 Tbsp. olive oil in a large skillet, preferably cast iron, over medium and cook sausage mixture, until browned and cooked through, 6–8 minutes. Using a slotted spoon, transfer sausage mixture to a clean bowl.
2. Increase heat to medium-high and cook mushrooms in the fat in the skillet, tossing often, until browned and starting to release their juices, about 4 minutes (if skillet looks dry at any point, add a bit more oil).
3. Add half of cabbage and cook, tossing often, until cabbage is wilted and tender, about 4 minutes. Drizzle in vinegar and soy sauce and cook, tossing, until liquid is mostly reduced and skillet is dry in spots, about 2 minutes.
4. Remove skillet from heat and mix chives, sausage, and remaining cabbage into stir-fry. Drizzle with sesame oil and sprinkle with sesame seeds.
5. Serve stir-fry with tortillas, hoisin sauce, and Sriracha for making individual wraps.