3 Tbsp roasted sesame oil
1 stalk celery, chopped
2 small carrots, chopped
½ tsp kosher salt
2 pinches of cayenne
2 tsp paprika
3 cloves garlic, minced
2 small zucchini, cut into half moons
1 Tbsp soy sauce
4 cups stock
1 ½ c Chinese or green cabbage, shredded
½ pound tofu, cubed
3 green onions, finely chopped
In a large pot, add 2 Tbsp sesame oil and heat over medium-high heat. Add the celery, carrots, salt, cayenne, and paprika. Sauté until the vegetables begin to soften--about 5 minutes.
Add garlic and zucchini; stir and sauté another 30 seconds until the garlic is fragrant.
Add stock and soy sauce, cover and bring to boil. Reduce heat and simmer for about 5 minutes.
Add cabbage and tofu; simmer until cabbage has just wilted --about 2 minutes.
Turn off heat; stir in green onions and 1 Tbsp sesame oil. Taste soup. Add soy sauce or salt as needed.