I actually decided to make this dish one day while walking through my neighborhood and happening upon a small asian grocer on 15th and tasker. since I'm always looking for new places that are closer to my apartment to buy groceries, I decided to take a gander. while I will admit there were many things I did not recognize, the store did have some great staples. while there I picked up some green onions, pho rice noodles, cabbage, and peeled garlic.
what you need:
1 container vegetable broth
3-4 garlic cloves, minced
1/4 head of medium to large cabbage, washed and rough cut
4-5 whole green onions (green and white parts), chopped
1-2 tsp Braggs liquid aminos
salt, pepper, sesame oil, and creole seasoning to taste
olive oil for sauteeing onions and garlic
rice noodles
1. sautee the garlic and onions in olive oil (enough to lightly coat soup pot; 1-2 tsp)
2. once garlic and onion are done, add the cabbage and sautee for about 30 seconds. make sure you rapidly stir the ingredients to keep them from sticking.
3. add a small amount of the vegetable broth and the salt and pepper. keep stirring and cook until the cabbage is mostly done.
4. pour in the remaining vegetable broth, and creole seasoning, sesame oil, and Braggs to taste.
5. boil for 5-10 minutes to allow all flavors to combine.
6. prepare your bowl of noodles (add as many of the dry noodles as you'd like to a bowl)
7. when ready to serve, turn off the soup base and immediately ladle OVER the noodles that were set aside in the bowl. the heat from the soup base will instantly cook the noodles in the bowl.
and, I served this with a hot cup of green tea!
enjoy!
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