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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 4 |
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A filling, healthy, and delicious soup with a kick to it. Great for cold days or evenings! If you make extra, it tastes fabulous the next day since all the flavors have melded a bit more. To make it less spicy reduce the amount of red pepper flakes and de-vein/de-seed jalapenos. Also, I highly recommend using fresh ginger not powdered ginger, or it will not taste the same! Ingredients:
3 (11 ounce) cans vegetable stock |
1 cup chopped cabbage |
1 cup sliced shiitake mushroom |
1 sliced red bell pepper |
1/2 cup sliced jalapeno |
1/4 cup chopped green onion |
2 tablespoons crushed red pepper flakes |
1 tablespoon crushed gingerroot |
2 tablespoons paprika |
1 tablespoon toasted sesame seeds |
1 tablespoon minced garlic |
Directions:
1. Chop all ingredients to the size you prefer and throw in a pot except cabbage.
2. Add vegetable stock to pot and bring to a boil.
3. Reduce heat and simmer uncovered for 15 minutes.
4. Add cabbage and allow to simmer for 5 more minutes.
5. Serve and add salt and pepper to taste.
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