Asian Cabbage Soup Recipe

Name: Asian Cabbage Soup
Prep time: 25 min
Cook time: 85 min
Total time: 110 min
Yield: Serves 1 or more
Ingredients: 6 cups water; 8 ounces dried shiitake mushrooms; 4 scallions (chopped), plus more for garnish; 2 cups chopped carrots; 1/2 cup diced daikon radish; 2 tablespoons grated fresh ginger; 2 tablespoons olive oil; 2 large onions, thinly sliced; 4 cloves minced garlic; 1 medium head cabbage, thinly sliced; 1-2 tablespoons chili paste; 2 tablespoons soy sauce; 1 tablespoon hijiki seaweed (optional)

Warm up with this deeply flavorful Asian Cabbage Soup! Slowly caramelized onions and tons of garlic create a rich base, enhanced by a savory mushroom broth. This hearty, thick soup is bursting with fresh vegetables and a subtle umami depth. A touch of toasted sesame oil (optional) adds a delightful finishing touch. Adapted from the Moosewood Restaurant New Classics Cookbook.

Prep Time 25 mins

Cook Time 85 mins

Calories 177.7 kcal

Protein 9g

Rating 3.8 (4 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Asian Cabbage Soup

6 cups water
8 ounces dried shiitake mushrooms
4 scallions (chopped), plus more for garnish
2 cups chopped carrots
1/2 cup diced daikon radish
2 tablespoons grated fresh ginger
2 tablespoons olive oil
2 large onions, thinly sliced
4 cloves minced garlic
1 medium head cabbage, thinly sliced
1-2 tablespoons chili paste
2 tablespoons soy sauce
1 tablespoon hijiki seaweed (optional)

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How to Make Asian Cabbage Soup

In a small saucepan, combine 2 cups of water and 8 ounces of shiitake mushrooms. Bring to a boil.
Remove from heat and let soak for 15-20 minutes, or until softened.
Strain the soaking liquid into a 2-quart pot. Set the mushrooms aside.
Add 4 cups of water, 4 scallions (chopped), 1 cup chopped carrots, 1/2 cup daikon radish (diced), and 1 tablespoon grated fresh ginger to the mushroom soaking liquid.
Cover, bring to a simmer, and cook gently for 30 minutes.
Strain the stock, discarding the solids, and return the clear broth to the soup pot.
While the stock simmers, heat 2 tablespoons of oil in a heavy skillet over medium heat. Add 2 large onions, thinly sliced.
Cook for 15 minutes, stirring frequently, until the onions are deeply caramelized and browned.
Add 4 cloves of minced garlic and sauté for 3 minutes.
Stir in 1 tablespoon grated fresh ginger, 1 medium head of cabbage (thinly sliced), and 1 cup of chopped carrots.
Cook, stirring often, until the cabbage is tender-crisp, about 10 minutes.
Add the sautéed vegetables to the strained stock. Stir in 1-2 tablespoons of chili paste (adjust to taste) and 2 tablespoons of soy sauce.
Remove and discard the stems from the soaked shiitake mushrooms.
Thinly slice the shiitake caps and add them to the soup. Reheat until just simmering.
Ladle the soup into bowls.
Garnish with 1 tablespoon of hijiki seaweed (optional) and/or chopped scallions.
Enjoy!

Nutrition Information (Approximate per serving)

Sodium

23 g

Sugar

43g

Fat

Carbs

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation Occasion Soups Stews Vegetables Asian Chinese Dinner Party Holiday Event Vegetarian Dietary Greens Brunch 4 Hours Or Less