Summary

Ingredients

• 1.3 liters vegetable stock
• 4 tablespoon soy sauce
• 1 tablespoon rice wine vinegar
• 1 tablespoon sriracha sauce
• 2 teaspoons garlic
• 1 teaspoon ginger

For the soup:

• 200 g Brussels sprouts
• 2 carrot (s)
• 1 leek
• 1 piece (s) celeriac
• 1 handful coriander
• 0.25 ¼ red cabbage
• 150 g soba noodles

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Instructions

1. Cut the vegetables into bite-sized pieces and chop the coriander. Heat some vegetable oil in a saucepan and fry the vegetables for 10 minutes, lightly salt and pepper.
2. Add the remaining ingredients, except for the soba noodles and a little coriander as a garnish, and simmer for 15 minutes. Add the soba noodles and cook for five minutes.
3. Fill into bowls, garnish with coriander and serve immediately, otherwise the soba noodles will soak up quickly. Serve with soy sauce and sriracha for seasoning.