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5
from 1 vote
Quick & Nourishing Japanese Soup
The soup is versatile and you can add what you happen to have in your kitchen.
Prep Time
5
mins
Cook Time
15
mins
Total Time
20
mins
Course:
Soup
Cuisine:
Japanese
Servings:
4
Calories:
86
kcal
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:
86
kcal
|
Carbohydrates:
13
g
|
Protein:
7
g
|
Fat:
1
g
|
Saturated Fat:
0
g
|
Cholesterol:
8
mg
|
Sodium:
1726
mg
|
Potassium:
538
mg
|
Fiber:
2
g
|
Sugar:
5
g
|
Vitamin A:
8170
IU
|
Vitamin C:
19.1
mg
|
Calcium:
117
mg
|
Iron:
2.4
mg