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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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. Ingredients:
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:
1. Put water and boullion in a pot and turn heat on high.
2. Grate a carrot directly into pot.
3. Finely slice cabbage leaving the strips long and toss into the pot.
4. Finely dice onion and toss into pot.
5. 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.
6. Toss into the pot.
7. Toss Garlic clove into the pot.
8. After soup comes to a boil, reduce heat and simmer 20 minutes or until veggies are soft.
9. Add sesame oil and white pepper and stir.
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