This soup, despite its looks, is one of my favorites. It's loosely adapted from this recipe on Epicurious.
I love this recipe the way I make it. It uses up that half head of cabbage that lingers in the vegetable bin. It has soba noodles, which are made from buckwheat, a diabetic-friendly grain. And it easily scales to fit whatever amount of cabbage or noodles I have on hand.
This is, very loosely, how I make the soup.
Asian-Style Cabbage Soup
1 head cabbage, roughly chopped
2 tablespoons sesame oil
3 garlic cloves, minced
1-inch ginger, minced
3 tablespoons soy sauce
2 tablespoons Sherry
3 tablespoons tahini
1 tablespoon mirin
1 tablespoon rice wine vinegar
1 1/2 teaspoons chili garlic sauce
2 bunches of soba noodles
Saute cabbage in sesame oil until tender but not mushy, about five minutes. Add garlic and ginger and saute until fragrant, about 30 seconds. Add the other seasonings and enough vegetable broth to cover by about two inches. Bring to a boil. Add soba noodles, and cook according to the directions on the package.