Inspired by Nutrition and Hydration Week, we wanted to create a dish with cabbage in the spotlight, as it’s full of nutrients, fibre and antioxidants. So, we made this red cabbage broth, which uses both cooked and raw cabbage to make a soup that is fresh, fragrant, and full of crunch. Rubbing the cabbage in salt to tenderise it, and then eventually washing it off, acts as a great alternative to noodles, and goes perfectly with this broth to keep it carb free. Top it off with some crispy tofu for a little protein and texture, which does the trick to finish this tasty hug in a bowl off. 


Ingredients (serves 4)

  • 1 red cabbage
  • 2 tbsp salt (for cabbage)
  • 1 stick of celery
  • 1 onion
  • 1 small carrot
  • 1 thumb size piece of ginger
  • 2 cloves garlic  
  • 1 tsp ground coriander
  • 1 tsp sichuan peppercorns
  • 1 vegetable stock cube
  • 1.5L water
  • 2 tbsp rice wine vinegar
  • 2 tbsp soy sauce
  • 1 heaped tsp white miso paste
  • ½ tsp crushed chillies
  • 2 limes
  • Handful of fresh coriander (roughly chopped)
  • 4 spring onions (sliced)
  • Salt and pepper to taste

For the tofu:

  • 200g tofu
  • 1 tbsp. Corn flour
  • Pinch of salt and white pepper


  1. Add the onion, carrot, celery and quarter of the red cabbage (sliced) to a deep pan with about a tablespoon of oil and gently fry on a medium heat for 2-3 minutes.
  2. Add the ginger, garlic, miso paste, ground coriander and sichuan peppercorns, and continue for a few more minutes.
  3. Once the vegetables have a little colour, stir in the chilli flakes, soy sauce and then the water, stock cube and rice wine vinegar.  Bring to the boil and then turn down to a simmer for 20 minutes.
  4. Whilst the soup is simmering away, finely slice the rest of the cabbage up and then rub the salt into it all of it evenly and leave to sit for 5 minutes in a colander. Rinse thoroughly, cover in the juice of one of the limes and set aside for later.
  5. Meanwhile, crisp the tofu by cutting it into small cubes, coating it in the cornflour and seasoning, and then add it to a hot pan with about a tbsp of hot oil. Fry until golden and crispy.
  6. When the soup is ready, blitz it with a hand blender to grind the vegetables and peppercorns. This will thicken it ever so slightly but still keep it relatively thin, as it’s a broth.
  7. Adjust seasoning remembering the cabbage will still hold some of the salt. Stir in the juice from the last lime, add some of the shredded cabbage to each bowl and pour over the broth. Garnish with the fresh coriander, sliced spring onions and that crispy tofu.
  8. Slurp!


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