Quick & Nourishing Japanese Soup

• Gluten free

• Seafood

  • 2 cans Sardines, whole in brine packed

• Produce

  • 3 Carrots, small
  • 1 Chinese or crinkly cabbage (approx. 200g., wedge
  • 1 Green onion
  • 1 Onion, large
  • 1 Zucchini (300-400g., Medium

• Condiments

  • 1/2 cup Soy sauce or slightly less tamari

• Liquids

  • 2 qt Water

Found on redandhoney.com

Description

Ingredients

• 2 quarts water
• 3 Small carrots
• 1 Large onion
• 2 cans whole sardines (packed in brine, not vegetable oil. (250g))
• 1 wedge Chinese or crinkly cabbage (approx. 200g.)
• 1 Medium zucchini (300-400g.)
• ½ cup soy sauce or slightly less tamari, to taste
• green onion (for garnish)

Directions

• In a medium-sized pot, start water to boil.
• Slice carrots on the diagonal and add to water.
• Cut the onion in half, thinly slice half circles and add to pot.
• Open the cans of sardines and break up with a fork, add to water.
• Cut the cabbage into chunks, add to pot as well as any other add in.
• Using a julienne peeler or other instrument, julienne the zucchini into noodles. The longer the noodles sit in the hot broth, the softer they will be.
• Turn off the heat, add soy sauce or tamari.
• When serving, make sure to scoop up from the bottom of the pot, otherwise all the sardine and bone goodness sinks and will be left at the bottom.
• Serve and garnish with green onion. Slurp noodles for maximum enjoyment.