Spring has sprung, and with it comes a bounty of fresh, vibrant vegetables perfect for a light and healthy soup. This Spring Cabbage Soup recipe is just that – a delicious and nutritious meal that celebrates the season's best ingredients. Packed with vitamins and fiber from cabbage, carrots, and spring onions, this soup is both satisfying and surprisingly simple to make. It's the perfect way to enjoy a healthy lunch or light dinner, especially when the weather is warming up. Forget heavy, winter stews; this recipe is refreshing, flavorful, and effortlessly elegant.
The vibrant green color of this soup alone is enough to lift your spirits! But the real magic lies in its surprisingly simple yet complex flavor profile. Ready to dive into the refreshing goodness? Let's get started with our step-by-step guide to crafting this delightful Spring Cabbage Soup.
Tools Needed
- Frying pan
- Knife
- Cutting board
Ingredients
- Spring cabbage: 1/2
- Potatoes
- Onions
- Garlic
- Bacon
- Sake
- Water
- Salt
- Olive oil
- Egg (optional)
- Bay leaf (optional)
Step-by-Step Instructions
Step 1. Sauté Aromatics and Bacon
- Cut the onion into easy-to-eat slices, keeping some texture.
- Crush the garlic to release its aroma.
- Cut the bacon into bite-sized pieces.
- In a frying pan with olive oil, fry the onions, garlic, and bacon until fragrant.
Step 2. Add Vegetables and Simmer
- Wash and peel the potatoes, then cut them into cubes.
- Cut the spring cabbage, slicing the core thinly and the rest into bite-sized pieces.
- Add the potatoes and cabbage to the pan.
- Add sake to enhance the aroma and flavor.
- Add water and salt, bring to a boil, then reduce heat and simmer slowly with the lid on.
- Simmer until the cabbage is tender and the flavors have melded.
Step 3. Season and Finish
- Taste and adjust salt as needed.
- Gently poach an egg in the soup during the last few minutes of cooking.
Read more: Authentic Japanese Beef Sukiyaki Recipe - Easy & Delicious Hot Pot
Tips
- Adding a bay leaf enhances the aroma.
- For a thicker soup, consider adding flour.
Nutrition
- N/A
FAQs
1. Can I use other types of cabbage?
Yes! Savoy, red, or Napa cabbage can all be substituted for green cabbage. The flavor will vary slightly, but it will still be delicious.
2. How can I make this soup vegan?
Simply omit the chicken broth and replace it with vegetable broth. Ensure your other ingredients are also vegan-friendly.
3. Can I make this soup ahead of time?
Absolutely! This soup tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
This Spring Cabbage Soup is a testament to the power of simple, fresh ingredients. Enjoy its light and refreshing flavor, knowing you've nourished your body with a wholesome and delicious meal. So, gather your ingredients and get cooking – your taste buds will thank you!