Servings: 4
Start to finish: 25 minutes
1 teaspoon olive oil
1 large yellow onion, sliced
1-inch chunk of fresh ginger, peeled and sliced into 5 or 6 slices
5 cloves of garlic, smashed
4 1/2 cups of water
2 teaspoons mild yellow or white miso paste
1 tablespoon soy sauce
2 tablespoons fresh lime juice
1/2 cup shelled edamame
4 cups shredded or very thinly sliced green cabbage
1 cup shredded carrot
Toppings:
Chopped green onion
Chopped fresh cilantro, mint, and basil
Hot chili sauce, optional
Make the broth: In a large sauce pan, cook the onion and ginger in the olive oil, stirring, over medium heat until onion begins to soften, about 5 minutes. Add the garlic and cook an additional couple of minutes until very fragrant. Add the water and bring to a boil. Bring to a boil over medium high heat and then simmer on medium until the broth takes on a mild flavor, about 10 minutes.
Meanwhile, divide the edamame, cabbage and carrot among four serving bowls. Once the broth is ready, remove the onion, garlic and ginger with a slotted spoon and discard the aromatics. (Or strain the broth through a sieve.) Return the broth to the heat, and whisk in the miso paste, soy sauce and lime juice.
Taste the broth and adjust seasoning, adding more miso, soy sauce or lime juice if desired. Pour the steaming broth on top of the cabbage in the bowls, and top with sliced green onion, fresh herbs (cilantro, mint and basil mixed together are perfect), and a dash of hot sauce, if desired. Cabbage will soften slightly as it sits.
Nutrition information per serving: 90 calories; 19 calories from fat; 2 g fat (0 g saturated; 0 g trans fats); 0 mg cholesterol; 255 mg sodium; 15 g carbohydrate; 4 g fiber; 5 g sugar; 4 g protein.
Melissa d’Arabian, Associated Press
