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Cabbage + Farro Miso Soup

This simple soup is wonderful on a cold winter day, and is hearty enough to be a full meal in a bowl. With our protein-rich Farro and perfectly cooked cabbage, try it with as much water as suits your preference. This recipe is very adaptable! 

Cabbage + Farro Miso Soup
~ Adapted from Joshua McFadden's Six Seasons recipe

1/2 cup (100g) dry Flourist Farro, cooked
1/2 large green cabbage, cored and very finely shredded 
1/4 cup olive oil 
1 onion, finely chopped 
1 tsp salt 
1 rosemary sprig 
1 thyme sprig 
2 tsp vegetable bouillon paste or cubes (use if not using vegetable broth)
4-5 cups water or vegetable broth
1 tbsp lemon juice 
1 tbsp red wine vinegar or cider vinegar
4-5 tbsp dark miso
salt to taste

Begin by combining the dry Farro with a generous amount of cold water in a pot. Bring the water to a boil and cook the Farro, at a rolling boil, with the lid on. You can cook the Farro in advance for 1 hour or until soft, or cook as follows throughout the rest of the directions. 

Cut and finely chop the cabbage cores (separating them from the cabbage leaves before shredding them) and chop the onion. Heat the olive oil in a large soup pot on medium-high and add the cabbage cores, salt and onion. Cook for 10 minutes, stirring, to prevent sticking. Add the shredded cabbage, rosemary and thyme and cover to let the cabbage soften. Cook the cabbage on medium to low heat, covered, for 20-25 minutes. It is important to stir the cabbage frequently to release the steam and prevent burning. The cabbage should be tender, browning and very soft. 

After the cabbage is cooked, drain the partially cooked farro and add to the pot with the cabbage along with the water and bouillon or vegetable broth. Bring to a boil and simmer with the lid just ajar for 15-20 minutes, until the Farro is cooked. Turn the heat to low and stir in the lemon juice, vinegar, and miso, stirring until the miso is fully dissolved.  It is important not to cook the miso as it contains many live enzymes and minerals that are destroyed by high heat. 

Add salt and pepper to taste, and adjust miso or water as per your preference. Serve hot. Serves 4-6. 

*If you are using pre-cooked Farro, add it to the soup during the last 10-15 minutes of cooking. 



This soup is excellent!

Pamela Jackson

Delicious soup for a Fall luncheon. Enjoyed it so much, the recipe is a keeper and next I am going to try your Farro, Cauliflower tabouleh.


Could I use kale instead of cabbage In this recipe? Or can you suggest another vegetable?
Thank you.

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