Spiced cabbage soup with noodles

Adré's Kitchen
4 servings Prep: 10 mins, Cooking: 25 mins
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This Asian inspired broth of miso with warming spices and a touch of heat, can be ready in just over 30 minutes.

By Independent Contributor August 12 2021
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Ingredients (19)

For the broth
2 tbsp toasted sesame oil
1 onion — finely diced
3 celery stalks — sliced in half moons
2 carrots — peeled, halved and sliced into half moons
160 g cabbage — finely shredded
1 cup shiitake mushrooms — finely sliced
1 chilli — diced
2 garlic cloves — minced
2 tbsp fresh ginger — grated
2 tbsp miso paste
2 tbsp kimchi
1.2 l boiling water
tamari sauce — or soy sauce
50 g buckwheat noodles — cooked
Spice mix
1 tsp szechuan peppercorns — crushed
2 star anise
1 pinch ground clove
2 dried porcini mushrooms
1 pinch dried seaweed — optional
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Heat the sesame oil in a saucepan, add the onions, carrots & celery and cook, covered
until vegetables are soft, stirring occasionally.

Add the garlic, ginger & chilli and cook until fragrant, about 3 minutes.

Add the spice mix, kimchi and miso followed by the boiling water and stir to combine.

Taste, adding more miso paste for a deeper flavour if you wish.

Add the shredded cabbage and sliced shiitake mushrooms, stir and bring to a gentle
simmer, covered for 20 minutes.

Season to taste with tamari/soy and ginger.

Serve the bowl of steaming broth alongside the noodles and kimchi to taste.

Recipe by Adrè King from Adrè’s Kitchen, follow along on Instagram for more.

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