Impatient Foodie Cabbage Soup Recipe Vegan

Spicy Cabbage Soup

Less than 48 hours ago, I had a dinner at a gorgeous winery in Napa. I had dinner in a room that contained about 53,000 gallons of wine, which is probably how much I drank, so now I am a total mess. So much so that I have ZERO to say for today’s post. I’m literally cross-eyed from being so hung over/tired/dehydrated. I thought I was being discreet at the office, but I noticed that people were looking at me funny and then I realized I had been sitting/typing at my desk like this all day (yes, with sunglasses):


I also gave myself a paper cut and almost started crying, so I am sure that was flagged as strange behavior too. So, yeah, maybe not hiding this too well…Just 10 years ago I used to party like a champ, sleep 1 hour, and then go to class/go take exams in college – HOW? Now, some glasses of wine and I feel like I am dying, and all I want is this soup and my bed #Thisis30. I am never drinking again.

Spicy Korean Cabbage Soup with Mushrooms And Onion


1 medium white onion, thinly sliced
1 2-inch piece ginger, peeled and grated
10 ounces mushrooms (about 3 heaping cups), thinly sliced
1 small head cabbage, thinly sliced
2 tbsp pork fat/lard (alternatively, 2 tbsp coconut oil)
1 tbsp plus 1 tsp gochujang (fermed chile paste concentrate)
2 Tbsp seasoned rice wine vinegar
Quart of chicken stock (32 ounces, 4 cups)
1-2 limes


  1. Thinly slice 1 medium white onion. Peel and grate ginger (about 1 tbsp). Thinly slice mushrooms. Thinly slice 1 small head of cabbage, removing core. Set everything aside.
  2. Heat lard/coconut oil in a large pot over medium high heat; add in sliced onions, cook, stirring occasionally until translucent, about 2 minutes. Season with salt and pepper.
  3. Add in grated ginger and cook, stirring occasionally until onions are wilted and translucent, about 5 minutes.
  4. Add in sliced mushrooms, cook, stirring occasionally, about 5 minutes.
  5. Add in 1 tbsp plus 1 tsp (or to taste, depending on how spicy you want your soup) gochujang (fermed chile paste concentrate), 2 Tbsp seasoned rice wine vinegar stir, and stir to coat.
  6. Add in sliced cabbage and stir to coat, until cabbage is slightly wilted, about 10
  7. minutes.
  8. Add in 4 cups chicken stock and 4 cups water, lower heat and simmer until cabbage is wilted, about 20 minutes.
  9. Season with a big pinch of salt to taste (depending on how salty your chicken stock already is) and lime juice.
  10. Garnish with toasted sesame oil.

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