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Prep time
15 minutes
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Cook time
30 minutes
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Makes
2 large portions of soup, or 4 adequate portions for a first course
Author Notes
Tongue in cheek. I had a very small green cabbage in my refrigerator that was begging for some attention. A few weeks ago I made some delicious chicken stock in which I had added a 2-inch nugget of fresh ginger. For months I have been making foxesloveslemons' Korean meatballs and therefore had an ample supply of Gochujang sauce. Armed with these three main ingredients, I made a delicious cabbage soup in a matter of 30 minutes. The cabbage and chicken stock make up the Jewish part of this recipe - the Gochujang sauce and soy sauce the Asian. This is quick, with a spicy and hot undertone balanced by the sweetness of the raisins. This soup makes a great lunch or a good first course. —Bevi
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Ingredients
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3 cup
excellent quality chicken stock, with ginger added
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1
small green cabbage, loosely sliced
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2 tablespoons
Gochujang sauce - I like We Rub You
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1 teaspoon
low sodium soy sauce
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1/3 cup
golden raisins
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Optional carrots sliced in dimes and parsley leave with no stems for Passover soup
Directions
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Place the chicken stock in a sauce pan. Add the cabbage and simmer, covered, for 15 or 20 minutes.
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Add the Gochujang sauce and the soy sauce. Simmer for another 10 minutes.
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Throw in the raisins and allow the soup to sit for a minute. Serve with crusty bread, matzoh, or salad.
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