Fusion Soup - Jewish cooking with a bit of Asian flavor

I don't know why, I felt like having vegetable-noodle soup today. But I also felt like having Chinese vegetable soup today, so here's what I created:

1 onion, cut
2 cloves garlic, chopped
2 carrots, diced
2 stalks of celery, diced
a few cabbage leaves, shredded (no bok choy around here, but cabbage works fine)
saute the above in your oil of choice

Add:
1/4 c. soy sauce
2 - 3 T. vinegar (I used wine vinegar - that's what I had in the house, but you can use your favorite kind of vinegar.)
2 T. honey
dash of pepper
ginger (fresh grated, or powdered. I had no fresh ginger on hand so I used my powdered version), to taste
Stir well. Simmer for 10 min.

Then add water or soup stock to fill the pot. Bring to a boil, then simmer for 20 min or so
Add whole wheat "lokshen" noodles, and cook, stirring often, for another 5 min or so. (lokshen noodles are egg noodles, a traditional Jewish food)
(optional garnish: chopped scallions)
Serve piping hot.

Sorry, there is no picture because we ate it all up!