A while back, Patience Anders, who is a member of the mHp Facebook group, shared a picture of a soup that she made in her Instant Pot. Hers included frozen home-grown corn from her garden (impressive!), which I’m sure this made her soup extra delicious.
I didn’t have any home-grown sweet corn in my freezer, but I wanted to try it out! I added it to my running list of “recipes to try.”
A few weeks ago I finally made it and loved the flavor. I ended up using a package of shredded “angel hair” cabbage/coleslaw mix, which worked well. The finely-shredded cabbage took on a noodle-like consistency in the soup.
This gave me the idea to add actual noodles to the soup, as well as additional veggies… and this is what I came up with!
The original recipe that Patience shared is called Instant Pot Cabbage and Corn Soup with an Indo-Chinese Flair. You can find it here. It’s by Kathy Hester of plantbasedinstantpot.com. This website is a great resource for plant-based Instant Pot recipe ideas.
If you don’t have an Instant Pot, you could also easily make this recipe stove-top, simmering the soup until the veggies are tender.
What I like about this recipe:
Lots of veggies
Delicious Indo-Chinese flavor
What I ended up using/doing:
Note: I have a large (8-quart) Instant Pot and ended up doubling this recipe.
5 cups water
4 tsp Better Than Bouillon vegetarian “No Chicken” base
One 12-oz bag Niblets frozen corn
One 12-oz steamer bag of frozen broccoli
1/2 cup frozen peas
One 10-oz bag shredded cabbage/coleslaw (I used angel hair variety.)
1 cup shredded carrots
1 Tbsp liquid aminos or soy sauce
2 tsp grated fresh ginger
2 tsp minced fresh garlic
1 1/2 tsp ground cumin
Ground pepper to taste
8-oz package of brown rice noodles (I used Thai Kitchen brand, which comes in convenient 2-oz individualized servings.)
Fresh cilantro, sesame seeds, and/or ground fresh chili paste for garnish (optional)
Add all ingredients except the last two (noodles and garnishes) into the Instant Pot.
Cook on high pressure for 8 minutes. Let the pressure release naturally. (If you don’t have an Instant Pot, you could cook this stove-top until the veggies are cooked to your liking.)
Break the dry rice noodles into small bits, about 1-2 inches in length. In a separate pot, cook the brown rice noodles in water, according to package instructions. Avoid over-cooking. Drain the noodles and set aside.
Add the cooked noodles to individual bowls of soup, to avoid overcooking them and causing mushiness.
If desired, garnish individual bowls with fresh chopped cilantro and/or sesame seeds.
If you like spicy food, I recommend adding a little ground fresh chili paste to your bowl. (I typically use Sambal Oelek brand.)
This recipe was originally published on February 6, 2019.