• 2 Bundles Ramen Noodles
• 2 Celery Stalks, thinly sliced
• 1/4 head Napa Cabbage, chopped
• ⅓ Purple Daikon Radish, Grated
• 1 Tbsp Sesame Oil
• 2 Shallots, thinly sliced
• 2 Garlic Cloves, chopped
• 3 cups Chicken or Vegetable Broth
• 2 Tbsp Soy Sauce
• 1 tsp Minced Ginger
• 1 Tbsp Unseasoned Rice Vinegar
• 1 tsp Miso Paste
• Chili Crisp or Hot Sauce for Serving

Heat oil in large pot or Dutch oven over medium-high heat. Add onion, celery, ginger and garlic and cook 10–12 minutes, stirring until softened. Add cabbage, broth, soy sauce and vinegar and bring to boil. Reduce heat, cover partially with a lid, and simmer 10-15 minutes until vegetables are tender. Meanwhile, bring small pot salted water to boil. Cook ramen noodles 30 seconds, then drain and divide between bowls. 

Remove broth from heat and let cool slightly before stirring in miso paste. Adjust seasoning to taste. Spoon broth and veggies over noodles. Top with grated purple daikon and drizzle with chili crisp or hot sauce, if desired; and serve.