This quick, healthy weeknight meal comes together in 30 minutes and brings a lot of color and flavor onto the table. This plant-based cabbage soup is great on its own, but especially hearty when dumplings are cooked in the purple broth infused with garlic and scallions. Top with your favorite fresh herbs, pickles and a hefty spoonful of chili oil.

Garlic, Ginger & Miso Cabbage Soup with Dumplings

Soup Ingredients

1 tablespoon olive oil

1-inch knob of ginger, peeled and grated

1 clove garlic, finely chopped

2 scallions, chopped

Half a medium-sized purple cabbage, chopped

3 tablespoons miso

4 cups water or vegetable stock

10-12 frozen dumplings

Chili oil

Sliced pickles 

1 tablespoon chopped fresh herbs: dill, parlsey and/or cilantro

Directions

Saute ginger, garlic and scallions for about a minute before adding cabbage. Cook on medium high heat for 3-4 minutes before covering with 3 cups water. Bring to a soft boil, then reduce to a simmer and cook until cabbage is almost fork tender, about 6 minutes. Train i

Remove dumplings from the freezer and allow them to sit at room temperature for a few minutes before adding to simmering cabbage. 

As cabbage cooks and dumplings thaw, whisk miso into the remaining cup of water and set aside. 

Add frozen dumplings to your cabbage soup, taking care not to cook the dumplings in the pot right next one another, which causes them to stick together. Simmer until dumplings are tender, anywhere from 8-10 minutes depending on the dumplings you have. 

Once the dumplings have cooked in the soup, stir in the miso + water slurry. Add water to achieve desired consistency and season with salt to taste. Serve with chili oil, chopped fresh herbs, and chopped pickles or a squeeze of lime. 

Click here to read what I was writing about when I made this soup for the first time.