Heat oil in a large pot or Dutch oven over medium-high heat. Add onion, carrots, celery, and garlic and cook, stirring, until softened, 10–12 minutes. Add cabbage, broth, shoyu, vinegar, and sugar and bring to a boil. Reduce heat, cover partially with a lid, and simmer until vegetables are very tender, 15–20 minutes; season to taste with more shoyu if desired. Serve over noodles topped with hot chili paste and cilantro.