This nourishing cabbage soup layers earthy Shiitake mushrooms, sweet onions, fragrant garlic, and ginger. Cabbage provides fiber and vitamin C, while Shiitake mushrooms contribute a savory umami flavor along with beneficial nutrients such as B vitamins and minerals. Garlic, ginger, and onions bring aromatic depth and contain naturally occurring plant compounds often associated with antioxidant and anti-inflammatory benefits. Finished with fresh cilantro, this soup is bright, comforting, and packed with vegetables—ideal as a light lunch or an easy weeknight dinner.

Nutrition Information (per serving)

Values vary by brand, particularly for broth, soy sauce, and Sriracha.

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Ingredients

  • 1 tbsp olive oil or butter
  • 1 large yellow onion, thinly sliced
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, finely grated or minced
  • 8 oz fresh Shiitake mushrooms, stems removed and caps sliced
  • 1 standard bag shredded green cabbage (14 oz)
  • Substitute: about 7 cups thinly shredded fresh green cabbage, or roughly ½ medium head cabbage
  • 6 cups vegetable or chicken broth
  • 1 tbsp soy sauce
  • 1 tbsp Sriracha sauce, plus more to taste
  • 1 tsp dried thyme
  • Salt and freshly ground black pepper, to taste
  • Fresh cilantro, roughly chopped, for finishing

Equipment Needed

  • Large Dutch oven or heavy-bottomed soup pot
  • Chef’s knife and cutting board
  • Wooden spoon
  • Measuring cups and spoons

Directions

  1. Heat the olive oil in a large Dutch oven or soup pot over medium heat.
  2. Add the onion and cook for about 5 minutes, stirring occasionally, until softened and lightly golden.
  3. Add the sliced Shiitake mushrooms. Cook for 5 to 7 minutes, stirring occasionally, until they release their liquid and begin to brown.
  4. Stir in the garlic, ginger, and dried thyme. Cook for 1 minute, until fragrant.
  5. Add the shredded cabbage and toss it with the mushroom mixture. Cook for 2 to 3 minutes, until the cabbage starts to wilt.
  6. Pour in the broth, then stir in the soy sauce and Sriracha.
  7. Bring the soup to a gentle boil. Reduce the heat to low, cover, and simmer for 15 to 20 minutes, until the cabbage is tender.
  8. Taste and season with black pepper and salt as needed. Add additional Sriracha for more heat, if desired.
  9. Ladle into bowls and finish each serving with fresh chopped cilantro. Serve hot.

Nutritional Facts

Calories
121
Fat
4g
Saturated Fat
1g
Sodium
967mg
Carbohydrates
19g
Fiber
5g
Sugar
8g
Protein
3g