Recipe by Pot Scrubber
I was cleaning out the fridge today and had a few vegetables I didn't just want to toss so I made this soup. I really surprised myself with this one and I am posting it while it is fresh in my mind. Really good and simple.
Top Review by *Parsley*
This is a quick, easy and tasty soup. VERY low-cal, too! I added some sliced mushrooms that I had to use up and a bit of 5-spice powder. The broth was so flavorful. Thanx for this one PotScrubber! I'll make this again.
- 6 cups water or 6 cups chicken stock
- 2 tablespoons chicken bouillon powder (reduce to 1/2 tsp if you use stock)
- 1 carrot, grated
- 2 cups cabbage, thinly sliced
- 1⁄2 onion, finely chopped
- 1 tablespoon fresh ginger or 1 1⁄2 teaspoons dried ginger
- 1 garlic clove, diced
- 1 1⁄2 teaspoons sesame oil (or more to taste)
- 1⁄2 teaspoon white pepper (or more to taste)
Directions See How It's Made
- Put water and boullion in a pot and turn heat on high.
- Grate a carrot directly into pot.
- Finely slice cabbage leaving the strips long and toss into the pot.
- Finely dice onion and toss into pot.
- Cut bark off of a 1/2 inch piece of fresh ginger. Smash ginger with something heavy like a mallot or with the bottom of a heavy glass measuring cup to pulvarize and chop.
- Toss into the pot.
- Toss Garlic clove into the pot.
- After soup comes to a boil, reduce heat and simmer 20 minutes or until veggies are soft.
- Add sesame oil and white pepper and stir.