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Nourishing Cabbage Vegetable Soup with Ginger & Miso

Nourishing Cabbage Vegetable Soup with Ginger & Miso

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Ingredients Method Notes

Ingredients
  

  • 2 Tbsp Olive Oil (or sesame oil for a richer flavor)
  • 1 Small Onion diced
  • 2 cloves Garlic minced
  • 1-inch piece Fresh Ginger grated
  • 4 cups Green or Napa Cabbage thinly sliced
  • 1 cup Carrots sliced into rounds or matchsticks
  • 1 cup Zucchini or Yellow Squash sliced
  • 1 cup Shiitake Mushrooms sliced
  • 1 1/2 cups Kale or Spinach chopped
  • 6 cups Vegetable Broth (or water)
  • 2 Tbsp White or Yellow Miso Paste
  • 1 Tbsp Rice Vinegar (or lemon juice)
  • Sea Salt & Black Pepper to taste
  • Parsley or Scallions for garnish

Method
 

  1. Heat olive oil in a large pot over medium heat.
  2. Sauté onion until translucent, about 5 minutes.
  3. Add garlic and ginger; cook for another minute until fragrant.
  4. Stir in cabbage, carrots, zucchini, and mushrooms. Cook for 5 minutes, stirring occasionally.
  5. Pour in the broth and bring to a gentle simmer. Cook uncovered for 15–20 minutes, until vegetables are tender.
  6. Turn off heat and stir in kale or spinach to wilt.
  7. In a small bowl, dissolve miso paste in a ladleful of warm broth, then return it to the pot.
  8. Add rice vinegar or lemon juice. Adjust seasoning with salt and pepper.
  9. Serve warm, topped with fresh herbs.

Notes

Optional Add-Ons & Swaps:
  • Add cubed tofu or cooked lentils for extra protein.
  • Sprinkle with toasted sesame seeds or nori strips for minerals.
  • Include a few slices of turmeric root for deeper anti-inflammatory support.
  • For heartier texture, stir in cooked brown rice or quinoa before serving.