Umami Cabbage & Lemongrass Soup Over Seasoned Rice

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There’s something about this soup…some people at our table may have moaned audibly, several times, & had seconds & thirds.

I know it doesn’t look like much, & when I first read the ingredients, I was seriously doubtful – but I thought I’d try it out, & then I tweaked & played with the flavor, & man oh man…am I ever glad I did. My family requested that I add this one to the blog…you know, for posterity’s sake.

This is a spin off of a recipe by Jill Nussinow.  After making her basic recipe, it felt like it needed something more, so I added & played with the seasonings & decided to serve it over a garlic & seaweed flavored rice-which doesn’t necessarily sound amazing I know. But, when it all combines together…oh my-you too may just moan! For us, this is definitely a umami recipe!

1.5 cups diced onions
4 peeled medium potatoes – cut into fourths, then sliced into 1/4 inch thick slices
1/2 cabbage thinly sliced (6-8 cups)
4 large garlic cloves, smashed & diced
2 Tablespoons diced or grated fresh ginger
4 stalks lemon grass, cut into 4-6 inch pieces
2 new Mexican chile peppers or jalapeno
4 cups vegetable broth
4 cups water
1.5 cans coconut milk
1/3 cup key lime juice
2 teaspoons cumin powder
1 Tablespoon smoked paprika
1/4-1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
2 teaspoons salt (additional/or to taste)
2 Tablespoons liquid aminos or soy sauce

4 cups water
2 cups Jasmine rice
1 teaspoon salt
1 large smashed garlic clove
1/4 cup wakame (dried seaweed)

Turn pressure cooker to saute setting, & heat 2 T. water. When heated, add onions & saute. Add ginger, garlic, chili, & lemon grass. Saute for 2-3 minutes. Add potatoes & cabbage & stir a couple of times as they begin to soften.
Add broth, water, & coconut milk, salt & pepper.
Place lid on pressure cooker & cook for 4 minutes.
While this cooks, prepare rice (below)
Remove lid & add cumin, key lime juice, paprika, liquid aminos, cayenne, & additional salt to taste. Remove lemongrass stalks prior to serving.

Add water to saucepan & begin to heat. Add 1 teaspoon salt, smashed garlic, rices & wakame.
Bring to a boil. Allow to boil for 1 minute. Stir, then cover with lid, & turn heat to lowest setting. Cook without disturbing for 20 minutes.
Remove lid, allow to sit for 5 minutes before fluffing.

Place rice in the bottom of the bowl, cover with soup & serve.

Source Recipe:

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