Shoyu Cabbage Soup
By Joe
Source: Bon Appétit — Alison Roman, Shoyu Cabbage Soup.
A shoyu cabbage soup recipe for 4 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Bake. Heat oil in a big pot or Dutch oven over a medium-high flame. Add onion, carrots, celery, and garlic and cook, mixing, till softened, 10–12 minutes. Tip in cabbage, broth, shoyu, vinegar, plus sugar and bring to the boil. Reduce heat, cover partially using a lid, plus simmer till vegetables are very tender, 15–20 minutes; taste and add salt if it needs it with more shoyu if wanted. Offer over noodles topped using hot chili paste plus cilantro.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
EU nutrition claims
- Source of protein: 3.3 g protein per 100 kcal, about 13% of energy (needs ≥ 12%)
Per serving, from the nutrition table. Condition from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
2 g per serving
4 % of the 50 g daily maximum · 8 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 339 kcal |
| Protein | 11.3 g |
| Carbohydrate | 63 g |
| of which sugars | 11.7 g |
| of which free sugars | 2 g |
| Fat | 5.1 g |
| of which saturates | 0.9 g |
| Fibre | 6.6 g |
| Salt | 2.97 g |
Protein per 100 kcal
3.3 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
