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Hibachi soup
This easy Homemade Hibachi Soup with fresh vegetables and vegetable broth. A hearty, vegan dish perfect for any meal. Quick and Effortless!
Course
Beverage
Cuisine
Chinese
Prep Time
15
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
45
minutes
minutes
Servings
4
servings
Calories
57
kcal
Author
Sujatha Muralidhar
Ingredients
½
cup
celery stalk
chopped
1
cup
carrot
1
tablespoon
ginger
chopped
1
cup
mushroom
1
cup
green bean
chopped
1
cups
cabbage
shredded
6
cups
water
¼
cup
fried onion
optional
½
teaspoon
salt
½
teaspoon
whole black pepper
crushed
Instructions
Roughly chop all the vegetables.
Reserve ½ cup of thinly sliced cabbage, carrot for later use.
In the pressure cooker add chopped vegetables and water.
In the high heat, cover the lid and cook for 2 whistles.
Then low heat, cook for about 25 minutes.
Let the pressure cooker to cooled down for 10 minutes.
Open the lid, and strain the liquid.
Transfer this to serving soup bowls.
Add freshly shredded cabbage, carrot, fried onions, salt, and crushed black pepper.
And serve hibachi soup hot.
Nutrition
Calories:
57
kcal
|
Carbohydrates:
12
g
|
Protein:
3
g
|
Sodium:
354
mg
|
Potassium:
498
mg
|
Fiber:
4
g
|
Sugar:
6
g
|
Vitamin A:
10470
IU
|
Vitamin C:
21.2
mg
|
Calcium:
49
mg
|
Iron:
0.9
mg