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Cabbage Soup With Kombu Dashi

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Caroline Phelps
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 2-4 1x
  • Category: Soup
  • Method: Simmered
  • Cuisine: American / Japanese

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

  1. In a medium sized pot over medium-high heat, add kombu dashi, carrot and cabbage and bring to a boil.
  2. Lower heat to medium low, cover and simmer for 20 minutes, or until vegetables and tender.
  3. Season with salt and pepper if needed.
  4. 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
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