Korean Style VegGIE Soup



3 Tbsp roasted sesame oil

1 stalk celery, chopped

2 small carrots, chopped

½ tsp kosher salt

2 pinches of cayenne

2 tsp paprika

3 cloves garlic, minced

2 small zucchini, cut into half moons

1 Tbsp soy sauce

4 cups stock

1 ½ c Chinese or green cabbage, shredded

½ pound tofu, cubed

3 green onions, finely chopped


  1. In a large pot, add 2 Tbsp sesame oil and heat over medium-high heat. Add the celery, carrots, salt, cayenne, and paprika. Sauté until the vegetables begin to soften--about 5 minutes.

  2. Add garlic and zucchini; stir and sauté another 30 seconds until the garlic is fragrant.

  3. Add stock and soy sauce, cover and bring to boil. Reduce heat and simmer for about 5 minutes.

  4. Add cabbage and tofu; simmer until cabbage has just wilted --about 2 minutes.

  5. Turn off heat; stir in green onions and 1 Tbsp sesame oil. Taste soup. Add soy sauce or salt as needed.

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