*Almost 1 quart home-made chicken stock (NT p124)
*Filtered water [less than 1 cup added since I was short on broth]
*1 TB fish sauce [purchased very cheaply at a local Asian market]
*3 heaping TB of miso [which is fermented soy, purchased at another local Asian market, MSG-free]
*2 TB Bragg's amino acids [but truly fermented soy sauce would be better if I had some]
*1 onion, sliced [thank you 30-year-old Cuisinart Food Processor]
*3/4 of small head of cabbage [again, thank you CFP]
*1 sprig of parsley [only for picture-taking, this was not consumed during the meal but would have been a nice addition]
Husband rating: OK. Ate 1 serving. I drank his leftover broth.
Toddler take: Veggies were ick, but enjoyed using his spoon twice for slurping broth
Cook's take: Delicious. Very quick and easy to make, very nourishing. Ate toddler's serving plus a second bowl, and will probably eat more throughout the evening. Original recipe called for fish broth, but chicken broth was outstanding. My only gripe is that the sandwiches we ate this with were made from store-bought bread. Kirkland brand, multi-grain and tasty, but not soaked, sprouted, or nutrient dense. Gotta get my rye berries and make sourdough bread. Oh, and a Bosch mixer. Good thing Christmas is almost here!
[Editor's note: Deborah's professional photog was on vacation this weekend so she was forced to take this picture on her cell phone and upload it from her email.]
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