Miso replaces Salt in Purple Cabbage Soup.

Posted by Kan Hong Hong , Sunday, August 29, 2010 1:58 AM


I love this simple recipe simply because, cabbage when cooked in soup, tastes sweeter and children love it when it is softer compared to eaten raw. I used purple cabbage as it has been proven to show more promising health. Click here for more information on purple veggies. I use ginger in all my veggie soup to 'calm' our stomach besides providing a great aroma to soups.











Quick recipe: 
Serves 2 adults and 2 children
Preparation time : 5 min
Cooking time : 30 min

1) Cut 1/4 purple cabbage into super thin slices.
2) Bring a pot of water (approx. 2 litres) to boil
3) Pound a piece of ginger the size of a pebble into boiling water
4) Add 1 teaspoon of cooking oil, then throw in the purple cabbage.
5) Boil until cabbage is soft (around 20 mins)
6) Turn off heat
7) Stir in a tablespoon of Miso Paste, to replace salt. Important Note : Avoid boiling soup after miso has been added. 
8) Throw in some chopped spring onion to garnish.

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