Soba noodle soup with winter vegetables

Ingredients for 4 servings:

• 1.3 liters of vegetable broth
• 4 tbsp soy sauce
• 1 tbsp rice wine vinegar
• 1 tbsp Sriracha sauce
• 2 tsp garlic
• 1 tsp ginger
• 200 g Brussels sprouts
• 2 carrots
• 1 stalk(s) leek
• 1 piece(s) celeriac
• 1 handful of coriander
• ¼ red cabbage
• 150 g soba noodles

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

vegan and quick to prepare

Cut the vegetables into bite-sized pieces and chop the cilantro. Heat a little vegetable oil in a pan and sauté the vegetables for 10 minutes, seasoning lightly with salt and pepper. Add the remaining ingredients, except for the soba noodles and some cilantro for garnish, and simmer for 15 minutes. Add the soba noodles and cook for five minutes. Ladle into bowls, garnish with cilantro, and serve immediately, as the soba noodles will otherwise absorb the liquid quickly. Serve with soy sauce and sriracha for seasoning.