Instant Veggie Noodle Soup - Christina Cooks

Ingredients

• Extra virgin olive oil
• 1/2 yellow onion, thinly sliced into half moons
• Sea salt
• 1 medium carrot, thinly sliced julienned pieces
• 1/2 cup shredded cabbage
• 1/2 cup frozen organic corn kernels
• 4–5 cups spring water
• 1 cup long noodles, like linguine or udon, broken in half
• 2 whole green onions, thinly sliced, for garnish