Cabbage and Tomato Soup

A light, flavorsome soup makes an appealing breakfast. Add flour tortillas for a more substantial meal.

1 qt water
2 T tomato paste
6 oz Napa cabbage, cut into bitesize pieces
1 small ripe tomato, diced
1 t minced garlic
1 T vegetable oil
1/4 t crushed red pepper
1 t fish sauce (optional)
1 t salt
1/4 t freshly ground black pepper
3 green onions, cut on bias
1 t vinegar

Combine all ingredients except green onions and vinegar in three-quart saucepan and bring to a gentle boil. Cook 15 minutes with occasional stirring. Add the green onions and continue cooking for 10 more minutes. Add vinegar and adjust seasoning to taste. Serves four.