Vegan Creamy Cabbage Soup With Japanese Twist

Do you have trouble using up all your cabbage? I do! I want to eat raw cabbage for its health benefits, but sometimes it’s hard to get through the whole head.

Here’s my solution: a simple, creamy cabbage soup.
Instead of using butter and flour like in traditional recipes, I thicken the soup with kuzu, a Japanese medicinal starch known for its health benefits. The kuzu, along with the natural starch in cabbage, gives the soup a creamy texture without any dairy or gluten.

For extra creaminess, try adding a potato and replacing half the water with your favourite plant-based milk.

Recipe (Serves 4 )

Ingredients  

• 1 clove garlic, minced  
• 6 pieces of cabbage leaves (600g/21oz), chopped roughly  
• 4 tbsp kuzu  (dissolve with 2 tbsp water)  
• 1.2 Lt (41.5fl oz) water  
• 2 tsp veggie stock powder  
• Pinch of sea salt to season  

Option: If you want to make the soup extra creamy, use only 600ml water at step 1 and add 600ml of your favourite plant based milk after step 5.

Garnish: Use your favourite herbs like fresh parsley, coriander or oregano.

  Method   

1. Place water, garlic, cabbage and vegetable stock powder and cook over medium high heat.  
2. Bring to the boil, cover and simmer for 10 minutes or until cabbage is cooked. Remove from the heat.  
3. Place kuzu and cooked cabbage in a blender (not much liquid) and blend until silky smooth. Then add the rest of the liquid and blend.  
4. Season the soup bit by bit with sea salt until just right.  
5. Put the soup back on the heat. Stirring continuously to cook kuzu well. Bring back to the boil and simmer for a few more minutes until the soup is thickened. (Add plant-based milk here if you’re replacing half of the water – optional)
6. Serve with your favourite herbs.

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This recipe is from my cookbook ” Japanese superfoods“.

If you want to cook more Japanese superfoods – real key for Japanese health, grab my latest edition Now!

Please come and join my healthy Japanese superfoods cooking class in Sydney. We offer vegan, vegetarian, gluten-free cooking classes that are filled with tasty and easy recipes. You will learn not only cooking skills and tips but also how to use Japanese ancient wisdom on a daily basis for your health, energy, and beauty! Don’t be afraid to make it a group event, team building cooking classes, hens party cooking classes and other group classes are available, the more the merrier! Join my cooking class from HERE or leave me an inquiry HERE.

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– Online Course
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– Plant Based Cookbook
You can grab my vegan cookbook “Japanese superfoods“
If you want to cook more easy and tasty Japanese vegan meals using Japanese superfoods – real key for Japanese health, grab my latest edition Now!

Happy Japanese superfoods cooking xx