Description
A healthy cabbage soup, flavored with vegan kombu dashi, that is great for weight loss!
Ingredients
Scale
- 1200 ml (about 5 cups) kombu dashi (1 full stick of kombu powder mixed with 1200 ml water) – Do not use freshly made kombu dashi as it will taste completely different. Homemade kombu dashi is quite plain compared to granulated kombu dashi.
- 1 medium carrot, peeled and finely chopped
- 8 oz (about 4 cups) Shredded Napa cabbage
- Ichimi togarashi (optional)
- Salt and pepper to taste
Instructions
- In a medium sized pot over medium-high heat, add kombu dashi, carrot and cabbage and bring to a boil.
- Lower heat to medium low, cover and simmer for 20 minutes, or until vegetables and tender.
- Season with salt and pepper if needed.
- Sprinkle a little ichimi on top and serve.
Notes
Leftovers of this cabbage soup with kombu dashi will keep in the fridge for up to 3 days.
Nutrition
- Serving Size:
- Calories: 22
- Sugar: 1.5 g
- Sodium: 30.3 mg
- Fat: 0.2 g
- Saturated Fat: 0 g
- Carbohydrates: 4.7 g
- Fiber: 0.9 g
- Protein: 1.1 g
- Cholesterol: 0 mg
