Ingredients
Scale
- 1 medium head of green cabbage, thinly sliced
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 4 cups vegetable broth
- 1/2 cup full-fat coconut milk
- 3 tablespoons white or yellow miso paste
- 2 tablespoons olive oil
- 1 tablespoon soy sauce or tamari
- 1 tablespoon lime juice
- Salt and black pepper to taste
- Optional garnish: Sliced green onions, sesame seeds, or chili oil
Instructions
- Start by prepping all your vegetables to ensure a smooth cooking process. Thinly slice the cabbage into ribbons, making sure to remove the tough core. Dice the onion, mince the garlic, and grate the ginger. Drain the chickpeas in a colander and rinse them thoroughly under cold water. In a small bowl, whisk the miso paste with a few tablespoons of warm water until it forms a smooth, pourable liquid; this prevents clumps in your final soup.
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for about 5 minutes until translucent. Stir in the garlic and ginger, cooking for another minute until fragrant. Add the cabbage ribbons to the pot and cook, stirring occasionally, for 8-10 minutes until the cabbage softens and starts to slightly brown. Pour in the vegetable broth and the chickpeas. Bring the mixture to a gentle boil, then reduce the heat and simmer for 10 minutes. Stir in the coconut milk and the prepared miso liquid. Let it heat through for 2 minutes, but do not let it reach a rolling boil again to preserve the miso’s flavor and nutrients.
- Turn off the heat and stir in the soy sauce and fresh lime juice. Taste the soup and add salt or pepper if needed. Ladle the hot soup into deep bowls, ensuring everyone gets a generous portion of chickpeas and cabbage. Garnish each bowl with a sprinkle of fresh green onions, toasted sesame seeds, and a drizzle of chili oil if you like a bit of heat. Serve immediately while hot and fragrant.
- Cook Time: 40 minutes