Shoyu Cabbage Soup
Inspired by techniques from Bon Appétit.
Sliced onion, carrot and celery are softened before napa cabbage and a shoyu-seasoned broth go in, simmering until the vegetables turn silky and tender. Ladled over noodles and finished with chilli paste and coriander, it turns into a quick, savoury noodle soup.
Always check the labels of the products you use.
Method
- 1
Soften the vegetables. Heat the oil in a large pot or Dutch oven over medium-high heat. Add the onion, carrots, celery and garlic and cook, stirring, until softened, 10-12 minutes.
- 2
Add the cabbage and liquid. Add the cabbage, broth, shoyu, vinegar and sugar, and bring to a boil.
- 3
Simmer. Reduce the heat, cover partially with a lid, and simmer until the vegetables are very tender, 15-20 minutes. Taste and season with a little more shoyu if you like.
- 4
Serve. Divide the noodles among bowls, ladle the soup over, and top with the chilli paste and coriander.
Storage
Refrigerate the broth and vegetables separately from the noodles, covered, for up to 4 days; reheat the soup until piping hot and add fresh or reheated noodles just before serving. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
EU nutrition claims
- Source of protein: 4 g protein per 100 kcal, about 16% of energy (needs ≥ 12%)
- Low fat: 1.4 g fat per 100 ml (limit ≤ 1.5 g)
- Low saturated fat: 0.1 g saturated fat per 100 ml, 2% of energy (limits ≤ 0.75 g and ≤ 10%)
- Low sugars: 2.4 g sugars per 100 ml (limit ≤ 2.5 g)
Per 100 ml of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 309 ml a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
2 g per serving
4 % of the 50 g daily maximum · 8 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- chef's knife
- chopping board
- large pot or Dutch oven
- wooden spoon
- ladle
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 183 kcal |
| Protein | 7.4 g |
| Carbohydrate | 32.2 g |
| of which sugars | 7.4 g |
| of which free sugars | 2 g |
| Fat | 4.2 g |
| of which saturates | 0.4 g |
| Fibre | 2.4 g |
| Salt | 3.17 g |
Protein per 100 kcal
4 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
