Ingredients
Scale
- 1 head of Napa cabbage, chopped
- 4 cups of vegetable broth
- 1 medium onion, diced
- 3 cloves of garlic, minced
- 1 carrot, sliced
- 1 teaspoon of ginger, grated
- 2 tablespoons of soy sauce
- 1 tablespoon of sesame oil
- Salt and pepper to taste
- Green onions for garnish
Instructions
- Heat the Oil: In a large pot, heat the sesame oil over medium heat.
- Sauté Aromatics: Add the diced onion and minced garlic. Sauté until the onion becomes soft and translucent.
- Cook Carrot and Ginger: Add the sliced carrot and grated ginger to the pot. Cook for 2-3 minutes, stirring occasionally.
- Add Broth: Pour in the vegetable broth and bring the mixture to a boil.
- Stir in Cabbage: Add the chopped Napa cabbage and soy sauce. Reduce the heat to a simmer and cook for 10-15 minutes until the cabbage is tender.
- Season: Taste the soup and season with salt and pepper as needed.
- Serve: Ladle the hot soup into bowls and garnish with chopped green onions.
Nutrition
- Serving Size: one normal portion
- Calories: 80
- Fat: 3g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 3g