|Vegetable stock/Chicken stock/low sodium chicken broth||1 Cup (16 tbs)|
|Water||2 1⁄2 Cup (40 tbs)|
|Reduced sodium soy sauce||2 Tablespoon|
|Sliced cabbage||6 Ounce (2 Cups)|
|Celery stalks||2 Medium, thinly sliced|
|Sweet red pepper||1 Medium, cored, seeded, and thinly sliced lengthwise|
|Green onions||4 , sliced diagonally 1/2 inch thick (Including Tops)|
|Mushrooms||6 Ounce, sliced|
|Vermicelli noodles/Ramen noodles||3 Ounce (1 Package)|
|Firm tofu||8 Ounce, cut into 2 inch 2/3 inch x 3/8inch sticks|
|Minced parsley/Cilantro||1 Tablespoon|
|White wine vinegar/Rice vinegar||1 Tablespoon|
|Hot pepper sauce||1⁄4 Teaspoon (To Taste)|
1 ln a large saucepan, combine the stock, water, and soy sauce and bring to a simmer.
Add the cabbage, celery, pepper, and the white parts of the green onions.
Simmer, covered, for 8 minutes.
2 Stirin the mushrooms.
Submerge the block of noodles and gently place the tofu on top.
Cook, covered, for 3 minutes or until the noodles are tender.
Stir in the cilantro, honey, vinegar, red pepper sauce, and green onion tops.
Ladle into bowls and serve hot, accompanied by rice cakes and a salad of bean sprouts.