Slow Cooker Asian Corn Cabbage Soup

By Kathy_Hester

A simple yet flavorful bowl of soup that gets an Asian twist with sriracha, sesame oil, and coconut aminos or soy sauce.

It’s a great way to use all that cabbage you’re getting in yourCSAor at the farmers market.

Ingredients

• This recipes uses a 3.5 to 4 quart slow cooker, double the recipe for larger slow cookers.
• 1 tablespoon olive oil, optional (water sauté instead if desired)
• 1/2 small onion, minced
• 2 cloves garlic, minced
• 2 to 3 teaspoons minced ginger
• 1 1/2 cup minced mushrooms
• pinch salt
• 4 cups chopped cabbage
• 2 cups corn kernels (frozen or fresh)
• 4 cups water
• 2 teaspoons vegan chick’n bouillon
• 1 teaspoon sesame oil
• 1/2 to 1 teaspoon sriracha sauce
• 1 teaspoon coconut aminos or light soy sauce

Preparation

Step 1

The night before: Saute the onion in oil until it turns translucent, then add the garlic and cook one more minute. Add mushrooms and a pinch of salt. Cook until the mushrooms have cooked down and released their liquid. Store cooked mixture with cut cabbage and corn in the fridge overnight.

In the morning: Add everything except sesame, sriracha and coconut aminos to the slow cooker. Cook 7 – 9 hours on low.

Before serving: Taste, add sesame, sriracha and coconut aminos. Adjust seasonings if needed.