Healthy Vegetable and Noodle Soup
3 cups water
1/2 cubic inch of garlic (shredded)
1/2 cubic inch of ginger (shredded)
1/2 teaspoon of pepper
1 tablespoon vegetable stock
2 tablespoons ajipon (or regular) soy sauce
4 small cabbage leaves (chopped ~3 inches long)
16 1/2 inch cubes of green peppers
8 one inch cubes of eggplant
8 one inch cubes of daikon radish
1 serving of any soup noodles
1 scallion finely chopped
small handfuls of cilantro leaves
Boil garlic and ginger for 5 minutes, then add stock.
Fry eggplant, green peppers, and daikon radish for 5 minutes.
While vegetables are frying, add (to soup): soy sauce, pepper, cabbage.
Boil noodles for required time in separate pot.
Add noodles and vegetables to soup.
Serve in soup bowls and add cilantro and scallions to the top.