Description
Try out this nourishing and healthy Asian-inspired cabbage soup chockful of fresh vegetables with strong flavor cues from pho.
Ingredients
Units
Scale
- 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
- A handful of sweet/Thai basil leaves
- 6 cups chicken broth
- 1 tablespoon 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
- Over medium-high heat, pour the broth into a dutch oven or stockpot.
- Add cinnamon stick, star anise and cloves.
- Add in onions, garlic, cabbage, celery, carrots and tomatoes and bring to a boil. Don’t worry if there looks like there’s too much cabbage, it will boil down.
- Reduce heat to medium and simmer until the cabbage is tender.
- Add vinegar in increments of 1 teaspoon, adjusting to your preference or skip this step if you prefer to use lime juice.
- Season with soy sauce and salt and pepper to taste.
- Add basil leaves and simmer for 1 minute.
- Dish and serve hot with lime wedges and fried shallots.
- Prep Time: 10 mins
- Cook Time: 20 mins