This easy soup with complex flavors is surprisingly good served cold or at room temperature. The base is very versatile so feel free to add tofu, bean sprouts, mushrooms, bok choy, or any other vegetable you enjoy in asian cuisine. Consider serving over rice.
Author:Mary Leir
Prep Time:20
Cook Time:30
Total Time:50 minutes
Yield:6 servings 1x
Ingredients
Scale
1 tablespoon olive oil
1 small onion, minced
2 large carrots, cut into 1/4” pieces
1/2 cup Sake
1 small head of cabbage
1 15 ounce can tomato sauce
2 cloves garlic, minced
1 inch piece of garlic, grated or minced very small
3 cups vegetable broth
1⁄4 cup low sodium soy sauce
1⁄3 cup rice vinegar
1 tablespoon Vegemite
1 teaspoon Better than Bouillon no Beef Base
1 teaspoon – 1 tablespoon chili paste (I like Sambal Olelek)
1⁄2 teaspoon white pepper
Chopped green onions and parsley for garnish
Instructions
Heat oil in a large heavy-bottom soup pot over medium heat. Add onion and carrots, and saute until onions are soft, about 10 minutes. Add Sake and continue cooking for 5 more minutes.
Meanwhile, quarter the cabbage, remove the core, and shred the cabbage with a large knife.
Add cabbage, tomatoes, garlic, ginger and broth to the pot and stir well.
Add the soy sauce, vinegar, Vegemite, boullion, chili paste and white pepper. Bring to a boil, cover, then turn heat down to medium low. Simmer for 10 to 20 minutes or until cabbage and carrots are the desired tenderness.
Taste and adjust seasonings: increase heat by adding more chili paste. Increase sour by adding more vinegar.
Ladle into large bowls. Garnish with green onions and parsley.