I make this soup quite a lot. I'm not that fond of vegetable-only soups so I put in some low-fat chicken tender meat.(I have no idea if adding the chicken negates the soup's fat-burning qualities, so just think of it as regular tomato soup.)I only put in one chicken tender, but by cutting it up into tiny pieces it looks like there's a lot in there.A vegetable-only soup is a bit lacking in flavor, so by adding just a tiny bit of meat it changes.If you like carrot, cut them into rough pieces instead. For 2 servings. Recipe by milestone

I wanted to make a tomato based cabbage rolls. I was able to come up with this flavor as result of experimenting with various tomato juices and canned tomatoes.Roll the meat tightly in the cabbage and secure with a toothpick so that it doesn't fall apart. Recipe by Nagomi mama

Tasty warming winter comfort soup with cabbage, sausages and potatoes. It takes short time to make it.

I was trying to find a potato soup recipe and found two that I liked. I decided to combine the two recipes as well as omit a couple of ingredients. It was delicious!

I made this soup with spring cabbage, which is difficult to use up.You can use tubed ginger instead of grating it. In that case, use about 1.5 teaspoons should.Stir-fry the cabbage really well to bring out its sweetness.I recommend using Chinese cabbage in the winter. Recipe by Otometeo

I wanted to eat a side-dish soup, so I made this with spring cabbage and fresh onions.Be careful not to burn the anchovies and garlic. Recipe by KaoRi

This is the consomme soup my mother used to make. She cooked with bacon and spring cabbage.When I have leftover cabbage, or when I forget about my stock and it wilts, I often make this soup.It's also delicious to add onions and mushrooms. Recipe by Nayuho

I never used to add miso to milk soup, but when I tried adding it, it was really tasty, so I use it in most of my recipes now.Miso goes well with dairy products, so if you add it as a hidden ingredient, it will bring out the richness and umami. Recipe by Mugitarou

I was thinking of a way to use up leftover Chinese cabbage to make an easy and delicious dish. That's how this recipe came about.You don't need to use any water or oil. The chicken is steam-cooked with the moisture that comes out of the cabbage leaves and it makes the chicken tender. You can also taste the sweetness of the cabbage in the dish. The key point to this dish is not touching the ingredients while they are cooking. Recipe by onji

Tender, sweet, and delicious even when raw! I adore sweet onions.I'd seen whole sweet onions in soup somewhere and so I created my own version with spring cabbage. The sweetness of the vegetables will wow you.While simmering, the onions do not have to be thoroughly immersed in the water. Since the soup is simmering with a lid, they will cook through steam. If the heat is uneven, halfway through simmering, stir thoroughly to rotate the bottom ingredients to the top.I suggest cutting slices from unsliced bacon and adding dwarf tomatoes. Recipe by yaburie

When I was eating the "fat-burning soup" that was popular some time ago, I got bored of it and modified it to make it interesting. I reduced the seasonings and ingredients in this recipe so that it can be adapted in many ways.The key is to just flavor it lightly enough so that you can make variations to it easily later on. Try adding miso, soup stock, chicken stock, tomatoes and so on later on. The soup keeps in the refrigerator for a week, and for about 2 weeks in the freezer. I always store it in one-cup portions in the freezer. Recipe by Garumeri

Don't be worried about all the cabbage....I am not a cabbage fan but this is the best soup ever! Let's call it vegetable soup with a lot of cabbage!