Cabbage “Noodle” Soup

by on March 8, 2011
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Cabbage "Noodle" Soup: Cabbage takes the place of noodles in this light but filling vegan version of chicken soup.

One of my daughter E’s favorite soups is a “Chick’n” Noodle Soup that starts with Imagine’s No-Chicken broth and includes, besides pasta, either Soy Curls or another packaged chicken substitute such as Lightlife Smart Strips.   It’s one of those dishes that feel comforting on a chilly night or whenever our spirits need a lift, so my family asks for it a lot.  As someone who is trying to cut down on sodium and processed foods, I know in my head that this family favorite isn’t the most nutritious soup in the world, but I’m not immune to its charms.  The stuff is addictive!   Nevertheless, when I found myself craving it recently, I decided it was time to give it a nutrition-boosting makeover.

My new version uses no broth (the vegetables and seasonings create their own), substitutes chickpeas for “Chick’n,” and replaces the noodles with strips of cabbage.  Though E still demands actual pasta in her soup, I found this a satisfying stand-in and almost as comforting as the original at a fraction of the calories.

Cabbage "Noodle" Soup

Cabbage "Noodle" Soup
Prep time
Cook time
Total time
Cabbage takes the place of noodles in this low-calorie soup, but if you want to add more heartiness, add 2 ounces of pasta during the last 15 minutes of cooking or add a diced potato or two along with the water. I kept the sodium low by using water instead of broth, but for a richer flavor, you can add vegetable bouillon cubes to taste or use vegetable broth for half of the water.
Serves: 6
  • 1 small onion, chopped
  • 2 carrots, diced or sliced
  • 2 ribs celery, diced (leaves included)
  • 8 cups water
  • 1 teaspoon dried thyme leaves
  • 1/8 teaspoon rubbed sage
  • 2 bay leaves
  • 1/2 teaspoon poultry seasoning
  • 2 cloves garlic, minced or pressed
  • 1/4 head cabbage, thinly sliced
  • 1 can (15 oz) chickpeas, rinsed and drained (or
  • 1 1/2 cups cooked chickpeas)
  • generous grating of black pepper
  • 3 tablespoons nutritional yeast
  • 1/4 cup parsley, chopped
  • 2 teaspoons mellow white miso
  • salt to taste
  1. Preheat a large, non-stick pot. Add the onions, carrots, and celery and cook until onions soften. Add the water and all remaining ingredients except nutritional yeast, parsley, and miso. Reduce heat to medium-low, cover, and cook until vegetables are tender and broth is flavorful (at least 30 minutes).
  2. Stir in the nutritional yeast and parsley. Place the miso in a small bowl and add some of the hot broth a little at a time, stirring, until the miso is dissolved in the broth. Add the miso broth back to the pot. Add salt to taste and serve.
Nutrition Information
Serving size: 1/6 of recipe Calories: 116 Fat: 1.2g Carbohydrates: 21.2g Sugar: 2.2g Sodium: 258mg Fiber: 4.2g Protein: 6.4g

Strips of cabbage stand in for noodles and chickpeas for chicken in this low-fat, gluten-free vegan chicken noodle soup.

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{ 96 comments… read them below or add one }

1 Inez March 8, 2011 at 10:43 am

Mmmmmm…just figured out what I’m making for dinner tonight! Thanks 🙂


2 Maria March 8, 2011 at 10:49 am

excellent Susan!
I would add some cooked brown rice maybe for a complete dinner
for three 🙂


3 julie March 8, 2011 at 10:51 am

how much miso?


4 belardi March 11, 2011 at 9:16 pm

2 tsp?


5 julie March 8, 2011 at 10:52 am

oh wait never mind I found it the third time I read the recipe. 🙂


6 SusanV March 8, 2011 at 11:01 am



7 Suasn B March 8, 2011 at 11:07 am

Yum- I have all the ingredients! Will make for dinner tonight!!


8 LC March 8, 2011 at 11:10 am

looks fantastic! quick question: about how many cups would you say 1/4 cabbage is? my Trader Joe’s sells shredded cabbage in bags (not my preference, but for today it’s convenient) and I’m wondering how many to buy… Thanks!


9 SusanV March 8, 2011 at 11:19 am

To answer your question, I just went in and sliced the 1/4 cabbage I had leftover and not only measured it but weighed it. It came to 4 heaping cups or 10.2 ounces. I know the soup could hold even more, so don’t be afraid to go up a couple of ounces.

Now that I’ve got it sliced, I’m going to make this soup again for lunch! Or maybe I’ll make this one with cabbage instead of kale:


10 Stephanie March 8, 2011 at 12:32 pm

This sounds great. I’ll try it this weekend. Thanks as always for great tasting healthy recipes!


11 Fat Fudge March 8, 2011 at 1:16 pm

When I want to add fat free low calorie “noodles” to my soup, I use enoki mushrooms.


12 efimia moran March 8, 2011 at 2:04 pm

How can this recipe be labeled vegan if it has POULTRY SEASONING?


13 SusanV March 8, 2011 at 2:26 pm

Poultry seasoning is a combination of ground thyme, sage, rosemary, and several other completely plant-derived herbs. It is generally used to season poultry, but there is nothing non-vegan about the seasoning itself.


14 Ulrike Kersten March 8, 2011 at 3:12 pm

hi susan,
i don’t have poultry seasoning. can you make a suggestion as to what to replace it with? thank you!


15 Ulrike Kersten March 8, 2011 at 3:13 pm

oops, didn’t see the last poster’s answer. thanks, that will do. sorry.


16 SusanV March 8, 2011 at 3:54 pm

I’m glad you found the answer, Ulrike. Also, if you search for “poultry seasoning” on Google, you can find an exact recipe that you can use.


17 Kaz January 6, 2012 at 9:13 am

Thank you so much for this…it never occurred to me to google what was in this type of seasoning – i see “Chicken” and ignore it,lol!!
Anyway – i’ve now found a salt-free version and aim to make a batch today. Love it!


18 Andrea @ Vegvacious March 8, 2011 at 3:26 pm

My husband is sick with a bad cold and I’ve been trying to decide what kind of soup to make him that’s warm and comforting and soothing for his throat. This will be perfect!!


19 Kathleen @ KatsHealthCorner March 8, 2011 at 6:54 pm

I used to not like cabbage, but now I love it! I don’t know what I would do without it! 😀
I love this recipe!!! It looks absolutely delicious! 😀 I can’t wait to try it and all of your other recipes! 😀



20 Valeria March 8, 2011 at 9:09 pm

Susan, what a fabulous blog you have! Question: do you think I can substitute red cabbage for green? I’ve never tried it in soups before, but it’s what I have on hand. Thank you!


21 SusanV March 8, 2011 at 9:14 pm

Sure! It’ll taste just the same and have an interesting color.


22 Grace March 8, 2011 at 10:05 pm

Hi Susan,
This recipe is making my mouth water!
Btw, I would like to add the pasta and I was wondering if you added raw or pre-cooked?
Have a great evening.


23 SusanV March 8, 2011 at 10:17 pm

Thanks, Grace! I usually just add uncooked pasta and cook it along with the soup, but you could also add cooked pasta, if that’s what you have on-hand. Either way, you’ll probably need to add some extra water, so watch it and add some if it seems too thick.


24 Suzie March 9, 2011 at 12:10 am

Ooh, yummy! What a great alternative to chicken soup – and I bet it does an even better job of curing colds, no matter what my grand-mother says 😉
I’ve added it to my Recipe Box – I LOVE this feature. Thank you so much for making it even easier to use your wonderful recipes, and keep them handily available. You are WONDERFUL!


25 Leigh March 9, 2011 at 12:18 am

Yum, this recipe looks good. I love cabbage and, from the picture and the ingredients list I think this will be making its way into my kitchen very soon. Could I suggest trying a Spiralizer to make ‘pasta/noodles’ from zucchini. You’d never know the difference. Or try the new Shiritaki noodles, made from yams. I’ve posted about them on my blog, if you are interested. Maria, great suggestion about the brown rice. I LOVE the dense, chewiness of it and it would be a perfect partner.


26 ti December 12, 2012 at 11:36 am

Wild rice would lend a great “chewiness”, too! I like your idea about spiralized zooks in it! Now you’ve got me thinking about spiralzed carrots for a ramen type soup!


27 Get Skinny, Go Vegan. March 9, 2011 at 9:47 am

Love this. Cabbage is great because it fights nasty diseases and is dirt cheap to buy organic! Plus it keeps next to forever in the fridge!


28 Susan B March 10, 2011 at 3:50 pm

I made this the other night and it was delish as written- this is a new fav- so nice not to have the pasta and yet feel very satisfied! YUM!


29 M.E. March 11, 2011 at 10:55 pm

Yum city!! i was just thinking about making cabbage soup, and bingo! here’s a swell recipe. can’t wait to try it. Thanks for this wonderful blog!!


30 Kaitlyn March 12, 2011 at 8:58 am

I really liked this! I didn’t have the miso, and I used dulse flakes instead of salt! Very tasty, especially with Wasa flatbread crackers!


31 sandrajayne March 13, 2011 at 3:16 pm

Wow I made this today. Really good. I love the addition of the nooch and the miso 🙂


32 Susan March 13, 2011 at 3:27 pm

Susan – this is excellent! The nutritional yeast seasoning is a nice touch. I cooked up a pot of chick peas this morning and used 4 cups of the bean cooking water in the soup. Thank you for another delicious and easy recipe. I will be enjoying this soup for lunch this week.


33 Sara March 13, 2011 at 9:19 pm

So today I doubled this recipe so I would have enough soup for the week, although I just added 2 additional cups of water. It’s very comforting and tasty! I was worried about the broth not being brothy enough, but the miso and nooch made it perfect in the end!

This might actually replace my chickpea noodle soup that I use from Vegan with a Vengeance, just because it’s so much healthier!


34 Dyan March 14, 2011 at 12:10 pm

Eating this as I type. Perfect for the pesky cold I’ve been fighting (and the pesky cold outside). Added a bouillon cube and omitted the miso. Heavenly.


35 Laina March 14, 2011 at 3:47 pm

Susan, this is sooooooooooo delicious!!!!!! It’s actually better the next day and the next because then the flavors have time to meld. I tasted this before I added the miso hoping to avoid the sodium, but it lacked something; the miso adds so much flavor and not just sodium. Another winner in my book!!! Thanks again for all your wonderful recipes.


36 Megan March 15, 2011 at 9:35 am

Sounds like a perfect dinner for tonight, during the last chilly evenings of winter.


37 Brenda March 15, 2011 at 4:11 pm

Is there a substitute for miso?
I don’t have any of that and am not sure where I’d find it in my peaceful valley here…


38 SusanV March 15, 2011 at 5:45 pm

You can just add a little vegetable bouillon or salt to replace the miso. Hope you enjoy it!


39 Jen March 16, 2011 at 6:15 pm

This looks awesome. I love the makeover because I don’t use broth or meat substitutes & prefer not to use pasta too often. I love the chick peas instead of chicken! This is great inspiration for use of my frozen garden veggies. I will be making some version of this soon!


40 cezara March 17, 2011 at 7:12 pm

Wow! That looks really good. I love cabbage so I will have to try this out 🙂


41 Michael Hines March 19, 2011 at 4:48 am

Hi there Susan,

These are great ideas to substitude the chicken and noodles with chickpeas and cabbage! I think that is really good thinking and as you said, you probably reduced the calories tremendously.

Great inspiration and it just shows if you start thinking outside the box, you can still have delicious meals and have the figure you want.

Take care



42 Pearl (Crunch and Chew) March 19, 2011 at 10:52 pm

Replacing noodles with cabbage is genius! Definitely on my to-make list 😀


43 MO March 20, 2011 at 9:28 am

I love this way to use cabbage. Thank you!


44 jocelyn March 20, 2011 at 12:40 pm

Using cabbage as noodles is a great idea! And this comforting meal is great for the end of winter.


45 wrotka_online March 21, 2011 at 5:11 am

Soup looks tasty. Thank you for the inspiration.


46 Gena March 21, 2011 at 6:26 am

I made something similar for the BF recently and he loved it! Great recipe 🙂


47 Donna Liebich March 21, 2011 at 1:06 pm

I have some soy curls languishing in my freezer because I don’t know what to do with them! You mentioned E’s chick’n soup. I searched and couldn’t find anything. Can you help?
I LOVE your blog and have made many, many of your recipes with great success! Thank you SO much, Susan!


48 SusanV March 21, 2011 at 1:34 pm

Donna, thanks for your kind words. The “chicken” soup is basically the same as this one, but instead of cabbage use about 4 ounces of noodles and instead of chickpeas, use 1/2 to 3/4 cup of the soy curls. You can also use “no-chicken” broth instead of water and add more if needed. Let me know how you like it!


49 Christopher Kandrat March 21, 2011 at 2:34 pm

I like cabbage a lot and it worked great in this soup, I recommend it!


50 Toni March 21, 2011 at 8:37 pm

What a great recipe! I’m really looking forward to try it! Thanks for sharing.


51 Laura Wedel March 23, 2011 at 12:47 pm

What could I substitute for miso?
BTW made the portabello, polenta kale lasagna yesterday – It was incredible !! Thanks for such great ideas 🙂


52 SusanV March 23, 2011 at 1:21 pm

You can just use a little extra salt instead of miso. Hope you enjoy it!


53 Lauren March 23, 2011 at 7:06 pm

Hi Susan! I have been following your blog for a while now and just wanted to delurk. You make amazing food!


54 Aparna March 24, 2011 at 1:25 am

I think I might prefer the noodles version but I happen to like cabbage too. I can see lots of possible variations on this soup.


55 emy@thehandiworks March 25, 2011 at 12:39 am

Sounds divine. The replacement of pasta using cabbage is a great idea!


56 Elena March 25, 2011 at 3:54 pm

I tried your recipe and is very good for my mom, is healthy and my mom can eat it, my mom has thyroid cancer and I thank you for helping me with a new recipe for my mom.


57 Kate and Rachel March 25, 2011 at 6:39 pm

WOW! This looks delish – we can’t wait to try it!

Kat & Rachel


58 Anu March 31, 2011 at 1:06 pm

Hello Susan,

This recipe looks awesome healthy. I will surely try this and your plating makes me eat through my eyes. Wonderful!


59 Lori April 1, 2011 at 2:58 pm

I made this soup and blogged about it, giving the link to this page. The soup is excellent. I loved it and will definitely be making it again. I have loved all of the recipes I have made from your blog, Susan. 🙂


60 Frank @ April 3, 2011 at 6:03 pm

This looks like dinner. Thanks for posting.


61 moonwatcher April 8, 2011 at 10:21 am

hi Susan,

This soup is wonderful. A bit pot of it carried me through a very difficult week. Since I was eating it myself, I gave it several different treatments. I made my own broth. What I call “kitchen sink broth”–I toss interesting end bits of various vegetables in a quart freezer bag until it’s full and then simmer it in several cups of water on the stove. So I used that for the water. I also added a couple ounces (maybe) of broken up brown rice fettucine. And I happened to be lucky enough to have savoy cabbage. Very sweet.

I served it the Italian peasant way. Over greens: spinach, baby arugula, and even a few new dandelion leaves from the garden. Sometimes wtih the treatment the next layer before the soup is rice. I had leftover kasha, so one day I added that. It was lovely. Another day I added a few leftover pieces of roasted beet and sprinkled with dill on the top. By the end I dumped the rest of the kasha in, put it on on low, then got a phone call. The result was a very tasty stew over green and topped with chopped parsley and dill. This soup even takes to a spoonful of vegan cheese sauce in it. It’s a wonderful vegan version of good old fashioned peasant style chicken soup. Thanks for the delicious and healthy comfort food!!




62 Sarah April 10, 2011 at 5:38 pm

Thank you, Thank you, Thank you! This recipe was wonderful, it really hit the spot. My husband and I ate the entire pot over a 24 hour period-what can I say we have a new born at home at it was great to have vegan “comfort food” readily available. When my mom came to visit today she insisted that I had made chicken noodle soup, because it that is what the smell reminded her of. The recipe worked really well as written, I through in a little extra cabbage and fresh parsley.


63 Pauline April 25, 2011 at 1:33 pm

Mmm. So simple. I have all these ingredients (minus miso. Will need to sub something for that) and will make it this week since it got cold here! Thanks


64 Sarah Deacon May 20, 2011 at 5:38 pm

Love your site and recipes. I am a long time vegetarian attempting to be vegan, but with 4 very resistant children. My kids simply don’t like “mixtures” and are addicted to cheese! Any more ideas for kid-friendly recipes?


65 Vikki June 13, 2011 at 11:34 am

I am soooooooooo glad I found your website – I am a pretty recent vegan and really needed some help in menus – thank you, thank you, thank you!


66 Bex October 3, 2011 at 1:25 pm

Thank you for this wonderful recipe. I made it for the first time tonight, and after never having been a great fan of cabbage I now feel somewhat of a convert. Most certainly a recipe I will be cooking again.


67 Denise October 30, 2011 at 11:50 am

Thanks so much for such a delicious and comforting dish! I was sick with pneumonia and this got me through the week and made me feel like a functioning human being again! 🙂


68 Diana J November 20, 2011 at 3:29 pm

I like the simplicity of this recipe. I didn’t find it to be flavorful enough for my taste, but adding lots more miso (3 Tbs in total) made a big difference, as you could imagine. We’ll come back to this one again. Thanks!


69 Kim Yager January 6, 2012 at 9:09 am

This looks fabulous! 🙂 I can’t wait to try it ~


70 Janet January 6, 2012 at 9:19 am

WOW, just got home from being gone for the holidays. My frig is bare, except for some cabbage, celery and carrots. I can make this soup without having to head to the grocery first! YEAH! Looks wonderful for a winter day. Thanks again Susan.


71 Theresa Collie January 6, 2012 at 6:14 pm

This looks absolutely delicious, I can’t wait to see how the daughter and grandchild take to it. Thank-you for sharing!


72 Sarah January 9, 2012 at 12:57 pm

I made this for dinner last night and it was a HUGE hit! Thank you! I used bouillion instead of miso, and found I had to add extra poultry seasoning (mine is probably really old…) but in the end even my soup- hating 13 year old ate most of his bowl! I will definitely be making it again!


73 Diane Robuck April 10, 2012 at 11:25 am

I am struggling with being vegan. Your recipes will probably be what helps me stay the course. I think starting vegetarian might have been easier and I am contemplating it. I would love for you to post a Chick’n soup recipe that you adapted your chickpea soup from if you have one. If not maybe you could just give me the ingredients. Thank you for your help! I would love to talk to you on the phone if you have time. Thank you again………..Diane


74 Brenda June 17, 2012 at 3:03 pm

I’ve made this twice now, and it’s very good. The second time I threw in some kale too, and yum.


75 Manyhats July 18, 2012 at 4:02 pm

I love this non-processed version! Thanks for the yummy idea (-:


76 Laina August 3, 2012 at 12:36 pm

I’m not feeling well so I’m making this soup again. It’s on the stove now……so comforting!!! . . . And smells delectible!

I used a whole package (1lb) of shredded cabbage and I’m going to add some mushrooms too. I actually add mushrooms to everything because of their anti-cancer properties 🙂 . And I usually just use the button mushrooms. Thanks, Susan for sharing your gift with us!

Laina 🙂


77 Dawn August 27, 2012 at 12:27 pm

This is a great, basic recipe.

I threw in some angel hair pasta for the last few minutes of cooking, because I was sharing this with my granddaughter. I didn’t have celery but added extra cabbage, and I added some peas and baby spinach after turning off the soup.

YUM. It was delicious and easy!


78 Ruth September 29, 2012 at 7:14 am

Hi Susan
Love your recipes,I use them all the time along with Engine 2 diet by Rip Esselstyn, another favorite. Is Braggs Liquid Aminos a good substitute for Miso? I use it in so many things but I don’t have Miso and have trouble finding it.


79 Susan Voisin September 29, 2012 at 10:22 am

Since miso is salty and Bragg’s is salty, I think you could substitute Bragg’s here with a good outcome. Miso has a unique flavor that can’t quite be reproduced, but I think the soup is still good without it. Hope you enjoy it!


80 Esther J October 5, 2012 at 7:26 pm

Very yummy, Mrs. V!

I didn’t have any miso, and peculiarly (to me at least) when I did a search on a good substitute, I found a suggestion to use tahini. I did in equal part, and it turned out nicely. Gave a depth of flavor.

I also punched up the poultry seasoning (in part possibly because I added additional water, as a result of probably using more cabbage than required).

All in all, a keeper (as would be expected of your recipes).

Thank you very much, ma’m. 🙂


81 Esther J October 5, 2012 at 7:37 pm

Also, I should add that I threw in five little creamer potatoes, cubed which added a little more heartiness (hence, another reason for the additional water).


82 Christine November 7, 2012 at 8:21 pm

Made this tonight, sans celery and with one no-chicken broth cube. Delish! I’m 6 months pregnant, and only have the energy to make quick recipes and this really fit the bill. I might make some pasta to throw in when I bring it to work tomorrow, just to see how that changes it. Thanks for another great recipe!


83 Brenda December 6, 2012 at 11:41 am

nice – I had no celery so I used a chopped leek and I added a bit of minced ginger about a tsp. – very nice soup a keeper for sure ! thank you!


84 Mary Beth Willett December 12, 2012 at 3:21 pm

I just wanted to tell you that this soup is the best vegan soup I have ever made(and I have tried many).

I have a daughter “E’ also.

Thank-you so much for sharing.


85 einkerem February 24, 2013 at 3:25 am

I have been using kohlrabi shredded on the finer mandoline plate. Last night I served it to my husband in a non vegan soup and he loved it. The taste is very mild and the size is that of fine noodles. I wanted to pour boiling water over them to soften, he nixed that and just put them in his bowl before adding the soup.

I have done the same thing with cucumbers and been happy but thats me! ( I also have used them in place of noodles for salads with spicy dressings)

Love your site, love your recipes!!!!!


86 Susan Voisin February 24, 2013 at 8:08 am

I’m going to have to try kohlrabi noodles! Thanks for the suggestion!


87 Brenda March 15, 2013 at 5:24 pm

Just made a big batch of this for St. Patrick’s and the kitchen smells great! I used TVP instead of chickpeas, just because I was trying to use up the last of it. I polished off a huge bowl. Yum, thanks for this recipe!


88 Heidi March 18, 2013 at 3:09 pm

I made this soup yesterday because cabbage was on sale this week. This soup is amazing! It really tastes like chicken soup broth. This is going to be on my “go to soup list.”


89 Em June 3, 2013 at 8:27 am

I went back to this and have red cabbage and adzuki beans and will add miso too this time. I might also put in parsnips…I have made the original and it was sooo good but sometimes stuff has to be used up and I love not only your original recipes but your inspiration 🙂


90 Shalini July 5, 2013 at 7:13 am

Susan-I have to tell you that I absolutely love, love, love this soup. Even my picky daughter requests this often. I’ve enjoyed it as written but lately I’ve been varying it up some by adding 1/3 cup quinoa in the last 15 minutes and/or diced potatoes and/or some kale in the last 15 minutes or some baby spinach in the last few minutes. I’ve now also been adding the cabbage in the last 15 minutes so it retains some crunch. I usually add an extra TBSP of nutritional yeast and top off each bowl of soup with a lot of Sriacha sauce. Having been been vegetarian/vegan most of my life, I’ve never had chicken noodle soup but my husband tells me it tastes just like it and he’s been really enjoying it too. You are truly an inspiration!


91 Judy March 15, 2014 at 6:26 pm

Hi Susan,
Not sure what took me so long to make this soup. It’s terrific. once in awhile I want my husband to participate in meal choices but it’s usually “whatever you want to make is good with me.” So the ? doesn’t get asked very often. This week he said beans and greens. “Yeah” turned to “oh no” – I didn’t have cannellini or escarole. I had cooked some navy beans and I had some cabbage and I thought of you, well of your recipe. So thanks for putting it up on FB again recently.
Why this long discourse? He loved this soup! I usually have 3 soups made a week, we eat a lot of soup and salad, and he asked for this at every meal til it was gone. I subbed the navy beans for chickpeas but followed the recipe as written. It’s so cool to come upon a new, great soup after making soup for 40+ years.
Thanks so much. Judy


92 Alice Edwards November 15, 2014 at 1:01 pm

Love your website and recipes. It is one of my favorites.


93 Brenda November 15, 2014 at 11:06 pm

Hi Susan I worked with a cook who’s saved all of her scraps from chopping put them in a plastic bag in the freezer kept adding to it and when it was full she would cook up the stock in a crockpot for like eight or 10 hrs then she had a wonderful salt free delicious broth. I’m working on a bag for me


94 Jill December 8, 2014 at 3:41 am

Really hit the spot on this cold damp day in San Francisco. 🙂 I’m starting the ABC Diet tomorrow using only whole plant foods, so this will be a stand-by, along with some of your other low-calorie bean soups. Happy Holidays!


95 Deborah Calderon March 9, 2015 at 9:57 pm

I have a question about the miso. I use miso a lot and as I understand it you don’t want to ever boil this stuff or it loses its power. So sometimes I add the dissolved miso to each bowl, because otherwise I might heat the leftovers up too much by accident and wreck the miso.

What do you think?


96 Susan Voisin March 9, 2015 at 10:16 pm

I try to add it at the end of cooking, but I don’t go out of my way to do so for reheating. I’ve heard that boiling destroys the enzymes, but I’m less concerned with any supposed health aspects of miso than I am with the flavor. I haven’t found that reheating affects the flavor at all.


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