Asian-Inspired/ Healthy/ Soups and Stews

Asian Inspired Cabbage Soup

2013-10-27-15.36.13(2)

Cabbage soup gained popularity through the ‘cabbage soup diet’, a radical short-term weight loss diet through the consumption of low-calorie cabbage soup for a seven day period. While the diet was written off as a fad diet, cabbage soup as a natural diuretic is beneficial to the health outside the confines of a diet and should not be dismissed by mere association.

Asian Inspired Cabbage Soup

I tend to snack after dinner and thought of switching my snacks with something healthy for a change, while maintaining regular eating habits throughout the day. The original cabbage soup was rather bland so I improvised a little to add a flair of Asian flavors to the broth, inspired by both Vietnamese Pho and Malaysian Soto. It tasted great!

Asian Inspired Cabbage Soup

I’m pretty happy with this creation so if you ever find yourself in the midst of a snack attack, opt for this healthy soup instead and see if it works for you.

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Asian Inspired Cabbage Soup

Asian Inspired Cabbage Soup


  • Author: The Cooking Jar
  • Yield: 6

Ingredients

  • 1 yellow onion, diced
  • 1 teaspoon garlic, minced
  • 1/2 head of cabbage, chopped
  • 2 stalks of celery, sliced
  • 2 carrots, peeled and sliced
  • 1 can (14 oz.) diced tomatoes / 5 roma tomatoes, diced
  • Handful of sweet/Thai basil leaves
  • 6 cups chicken broth
  • 1 tablespoon thin soy sauce
  • 2 teaspoons vinegar / 1 lime, cut into wedges
  • 2 tablespoons fried shallots
  • Salt and pepper to taste

Spices:

  • 1 cinnamon stick
  • 1 star anise
  • 3 cloves

Instructions

  1. Over medium high heat, pour the broth into a dutch oven or stock pot
  2. Add cinnamon stick, star anise and cloves
  3. Add in onions, garlic, cabbage, celery, carrots, tomatoes and fried shallots and bring to a boil. Don’t worry if there looks like there’s too much cabbage, it will boil down
  4. Reduce heat to medium and simmer until the cabbage is tender
  5. Add vinegar in increments of 1 teaspoon, adjusting to your preference or skip this step if you prefer to use lime juice
  6. Season with thin soy sauce, salt and pepper to taste
  7. Add basil leaves and simmer for 1 minute
  8. Dish and serve hot with lime wedges and/or Sriracha sauce

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6 Comments

  • Reply
    Navaneetham Krishnan
    October 27, 2013 at 10:07 PM

    Posted something similar, just a different in a few ingredients. I love soups esp now that its rainy everyday. Love the addition of basil, growing lusciously in my garden for the scent.

    • Reply
      The Cooking Jar
      October 27, 2013 at 11:11 PM

      I really need to start my own herb garden one of these days! Once you go fresh, you can never go back.

  • Reply
    Anonymous
    December 4, 2013 at 5:31 PM

    when do you add in the soy? i didn’t see that step listed above.

    • Reply
      The Cooking Jar
      December 4, 2013 at 5:38 PM

      You can add it during the seasoning step, I have fixed it accordingly. Thanks for pointing that out!

  • Reply
    Stephanie LaSalle
    October 23, 2017 at 12:43 PM

    Can’t be vegetarian soup if chicken broth is used (some of the descriptive text around the recipe refers to it as vegetarian). Has vegetable broth been tried with equal success? Thanks! Great looking recipe!

    • Reply
      The Cooking Jar
      December 6, 2017 at 1:10 AM

      Oops! You caught me. This was one of my earlier recipes so I was a little less careful than I am now. I went ahead and fixed it. I should think you will do fine with vegetable broth as well. There’s plenty of flavor from the spices and sauces and in my opinion chicken broth’s flavor is only something to be built on as a base since it’s usually so bland.

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