Easy, Healthy Ramen Noodle Soup

This is an original recipe that I whipped together one night with a lovely birthday gift of organic ramen noodles from my friend April! To make this low calorie and a healthier soup I did not use any oil.

Ingredients:
1 pack of ramen noodles, preferably organic to make it healthier. (I recommend this brand http://www.hakubaku.com/content/view/54/75/)
4 cups of of vegetable broth
3 cups of water
1 zucchini, sliced thinly into quarters
1 onion, diced
1/2 a small head of cabbage shredded
1.5 tsp of Chinese five spice
3 tbsp of rice wine vinegar
1 tsp garlic powder
1/3 cup of soy sauce
1 tsp of red pepper flakes
Salt and pepper to taste

Instructions:
1. Add 1/2 cup of vegetable broth to a large soup pan. Begin heating the stock on medium-high heat.
2. Add onion and cabbage to the broth and saute for about 3-5 minutes until cabbage and onions are lightly translucent.
3. Add in zucchini and saute for another 3-5 minutes.
4. Add .5 tsp of Chinese five spice, 1 tbsp of rice wine vinegar, and tsp of garlic powder to the veggies and stir.
5. Add rest of vegetable broth and 3 cups of water to the veggies.
6. Add 1 tsp of Chinese five spice, 2 tsp of rice wine vinegar, 1/3 cup of soy sauce, red pepper flakes, and salt and pepper to soup.
7. Bring to a simmer and let cook for 10-15 minutes.
8. While the soup is simmering, bring 6 cups of  salted water to a rolling boil in another pot and add dry ramen noodles.
9. Boil for 4 minutes and drain the noodles.
10. After the soup has simmered for 10-15 minutes, place a 1/2 cup of r
amen noodles in a bowl and pour soup over noodles. Enjoy!