Umami Cabbage & Lemongrass Soup Over Seasoned Rice

There’s something about this soup…some people at our table may have moaned audibly, several times, and had seconds and thirds.
I know it doesn’t look like much, and when I first read the ingredients, I was seriously doubtful – but I thought I’d try it out, and then I tweaked and played with the flavor, and man oh man…am I ever glad I did. My family requested that I add this one to the blog…you know, for posterity’s sake.
This is a spin off of a recipe by Jill Nussinow. ¬†After making her basic recipe, it felt like it needed something more, so I added and played with the seasonings and decided to serve it over a garlic and seaweed flavored rice-which doesn’t necessarily sound amazing I know. But, when it all combines together…oh my-you too may just moan! For us, this is definitely a umami recipe!

1.5 cups diced onions
4 peeled medium potatoes – cut into fourths, then sliced into 1/4 inch thick slices
1/2 cabbage thinly sliced (6-8 cups)
4 large garlic cloves, smashed and diced
2 Tablespoons diced or grated fresh ginger
4 stalks lemon grass, cut into 4-6 inch pieces
2 new Mexican chile peppers or jalapeno
4 cups vegetable broth
4 cups water
1.5 cans coconut milk
1/3 cup key lime juice
2 teaspoons cumin powder
1 Tablespoon smoked paprika
1/4-1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
2 teaspoons salt (additional/or to taste)
2 Tablespoons liquid aminos or soy sauce

4 cups water
2 cups Jasmine rice
1 teaspoon salt
1 large smashed garlic clove
1/4 cup wakame (dried seaweed)

Turn pressure cooker to saute setting, and heat 2 T. water. When heated, add onions and saute. Add ginger, garlic, chili, and lemon grass. Saute for 2-3 minutes. Add potatoes and cabbage and stir a couple of times as they begin to soften.
Add broth, water, and coconut milk, salt and pepper.
Place lid on pressure cooker and cook for 4 minutes.
While this cooks, prepare rice (below)
Remove lid and add cumin, key lime juice, paprika, liquid aminos, cayenne, and additional salt to taste. Remove lemongrass stalks prior to serving.

Add water to saucepan and begin to heat. Add 1 teaspoon salt, smashed garlic, rices and wakame.
Bring to a boil. Allow to boil for 1 minute. Stir, then cover with lid, and turn heat to lowest setting. Cook without disturbing for 20 minutes.
Remove lid, allow to sit for 5 minutes before fluffing.

Place rice in the bottom of the bowl, cover with soup and serve.


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