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Quick & Nourishing Japanese Soup

The soup is versatile and you can add what you happen to have in your kitchen.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Soup
Cuisine: Japanese
Servings: 4
Calories: 86kcal
Author: Beth Ricci

Ingredients

  • 2 quarts water
  • 3 Small carrots
  • 1 Large onion
  • 2 cans whole sardines packed in brine, not vegetable oil. (250g)
  • 1 wedge Chinese or crinkly cabbage approx. 200g.
  • 1 Medium zucchini 300-400g.
  • ½ cup soy sauce or slightly less tamari to taste
  • 2 green onion for garnish

Instructions

  • In a medium-sized pot, start water to boil.
  • Slice carrots on the diagonal and add to water.
  • Cut the onion in half, thinly slice half circles and add to pot.
  • Open the cans of sardines and break up with a fork, add to water.
  • Cut the cabbage into chunks, add to pot as well as any other add in.
  • Using a julienne peeler or other instrument, julienne the zucchini into noodles. The longer the noodles sit in the hot broth, the softer they will be.
  • Turn off the heat, add soy sauce or tamari.
  • When serving, make sure to scoop up from the bottom of the pot, otherwise all the sardine and bone goodness sinks and will be left at the bottom.
  • Serve and garnish with green onion. Slurp noodles for maximum enjoyment.

Notes

Optional Add-Ins:
  • Rice or vermicelli
  • Sliced leftover meat
  • Egg (gently crack a whole egg into the soup a minute or two before serving)
  • Corn (organic)
  • Other greens
  • Bean sprouts
  • Leftover grains (rice, quinoa, etc.)

Nutrition

Calories: 86kcal | Carbohydrates: 13g | Protein: 7g | Fat: 1g | Saturated Fat: 0g | Cholesterol: 8mg | Sodium: 1726mg | Potassium: 538mg | Fiber: 2g | Sugar: 5g | Vitamin A: 8170IU | Vitamin C: 19.1mg | Calcium: 117mg | Iron: 2.4mg