aka Miso Cabbage Soup
This is a how-to-soup, so you’re not left with any questions . Keep availed in your brain what you learn from it.
Miso doesn’t dominate and neither does any other individual or group of ingredients. It’s a feel good soup that starts you out on a happy lose or gain weight adventure, or if you’re stable in the weight department just relax and let it soothe you. There’s just enough of a chew to keep you alert to your existence and purpose to enjoy life.
Although there’s a fat feel to this soup, it’s fat-free. The added tapioca flour near the end is responsible for that. So don’t substitute regular flour if you want the fat feel and don’t use more than 2 Tablespoons. More will begin to mute the seasoning flavors.
Makes 25 cups
Prepare SOUP THICKENER first, so it’s ready when needed. Makes 5 cups
INGREDIENTS:
15 oz. can apricot halves, unpeeled, in extra light syrup including liquid from can
1 bunch fresh flat leaf parsley, submerge head in water bowl, swish, let set till ready to use, then shake off excess water and coarse chop the head, discarding the bottom stems
15 oz. can sliced carrots including liquid from can – used Michigan Made brand
15 oz. can vegetarian beans – tomato based not brown sugar based including liquid from can
1 t. salt
INSTRUCT:
1- Place apricots plus can liquid and cut parsley into food processor. Process till fine.
2- Add carrots and can liquid and process till small bumpy smooth.
3- Add beans plus can liquid and process the same then till more smooth.
4- Add salt. Process, set aside.
- If you judge that your processor isn’t big enough, then do the parsley with the apricots, transfer to a large bowl, then do the carrots with the beans, okay?
Remaining Soup Ingredients:
16 c. water
1lb. 10 oz. green cabbage – cut off bottom 1/2 inch up, insert paring knife deep around core, cutting out in funnel shape, remove core, peel off outer leaves – cut into 3/4-1 inch squares
1 lb. baby carrots, washed, cut in half from end to end – if large, cut into quarters the same way – today mine were small so I cut only the bigger ones – you don’t want people cutting soup ingredients while they’re eating
3 c. thinly sliced celery, 1/8 inch wide – use your ruler – celery takes the longest to cook when cut wide
INSTRUCT:
1- In extra-large soup pot place water, cabbage, carrot and celery, over high heat, covered, till it boils. Covering it will make it cook faster.
2- Check for doneness, by tasting the thicker part of the cabbage, then if it needs more cooking, which it will, set the timer for 30 minutes.
3- Before replacing cover add flavorings and seasoning, stirring after each addition.
• 3 T. White Miso Paste – I used MISO MASTER ORGANIC
• 2 t. jarred ginger paste – I used Christopher Ranch brand
• 2 T. soy sauce
• 1 T. garlic powder
• 2 t. smoked paprika
• 1 t. ground rosemary
• 2 t. dried basil
• 2 t. dried tarragon
• 1 t. dried dill weed
• 1/2 t. ground allspice
• 1/4 t. red cayenne pepper
• 1 T. salt plus to taste later
• fresh grind black pepper to taste
4- Cover and cook till the thickest cabbage is tender. Mine took 20 minutes accounting for time I added the seasonings while the soup was still cooking.
5- Now stir into pot entire Soup Thickener which equals about 5 cups.
Additional Ingredients:
1 envelope MISO-CUP FREEZE- DRIED VEGETABLE SOUP (in a 4 envelope making total 8 cups – we only use 1 envelope to add to the complexities of flavor achievement, not to stand on its own
1/2 c. TVP
1/2 c. brown rice – I used Chef-way brand – rinse first in wire mesh strainer
15 oz. can sweet peas plus can liquid
2 T. tapioca flour
INSTRUCT:
6- Add Miso seasoning, TVP and rice, stirring well. Return to soft boil, reduce heat to low, cover and cook till rice tender – about 40 minutes.
7- Add peas plus can liquid, cook till very hot.
8- Get your whisk ready at hand. Place tapioca flour in wire mesh strainer. As you tap the handle gently on the pot to sift the flour onto top of soup simultaneously whisk the sift into the top layer of broth till totally dissolved.
9- Now using large stir spoon, stir up from bottom of pot to disperse the flour sift throughout.
10- Adjust for salt and pepper. Cook 20 minutes, stirring occasionally. Serve or serve later reheated.
Notes: You want some more cabbage soup recipes? Here’s a link to cabbage soups on the FAT-FREE CHEF site:
https://fat-freechef.com/category/cabbage-soups/
ANIMAL-FREE SOUS-CHEF™ 