Description
A soothing Cabbage Rice Soup with lemon and ginger—light, nourishing, and comforting. Finish with chili crisp for a spicy, cozy bowl.
Ingredients
Units
Scale
- 2 tablespoons olive oil
- 1 large onion, diced
- 4-8 cloves garlic ( I like 8)
- 2 tablespoons fresh ginger, grated or chopped (or use ginger paste)
- 1/2 teaspoon red pepper flakes ( more or less to taste)
- 1 1/2 lbs shredded cabbage (6 cups) -green cabbage or savoy cabbage
- 1/2 cup basmati rice (or jasmine rice)
- 6 cups veggie broth (or chicken stock)
- 1 - 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 2 bay leaves, optional
- One lemon, add juice to taste ( 2-ish tablespoons)
- 3 scallions, sliced
- Garnishes: scallions, cilantro or crispy shallots, a drizzle ot toasted sesame oil, or spoon on chili crisp for heat and color.
Instructions
- Sauté: Sauté the onion, garlic, and ginger in the olive oil over medium-high heat until fragrant, about 4 minutes. Lower the heat to medium, and continue stirring for 4 more minutes, until tender. Stir in the chili flakes for 1 minute.
- Simmer: Add the shredded cabbage, rice, veggie broth, salt, pepper, and bay leaves, give a stir, bring to a boil, then cover and simmer gently over medium-low heat for 15 minutes, or until cabbage and rice are both tender. Stir in ⅔ of the scallions.
- Season: Squeeze with lemon juice, taste, and adjust the broth with salt, pepper, and chili flakes. You want it flavorful- adding more salt and lemon to taste. If you make it too salty, add a little water.
- Serve: Ladle into bowls, top with more scallions (or cilantro), a drizzle of toasted sesame oil if you like, or chili crisp (my favorite) or a little sriracha.
Notes
Tip: Garnishes really elevate this soup- the chili crisp adds great texture too.
Broth: I used 6 cups of water and 3 teaspoons of Veggie Bouillon paste. You can make the soup more brothy at the end if you like.
Rice- do not be tempted to add more rice- you will end up with rice porridge. You can use brown rice, but you will have to increase cooking time.
Storage. Store leftovers in the refrigerator for up to 4 days, or freeze for up to 3 months.
Nutrition
- Serving Size: 1 ½ cup
- Calories: 164
- Sugar: 7.9 g
- Sodium: 972 mg
- Fat: 5.1 g
- Saturated Fat: 0.8 g
- Carbohydrates: 28.5 g
- Fiber: 3.4 g
- Protein: 3.4 g
- Cholesterol: 0 mg
