I love this easy-to-make corn cabbage soup that gets its wow factor from sriracha and sesame oil. The onion, mushrooms, and ginger create a flavorful broth.
It’s not the prettiest soup, but it is soul-soothing and delicious.
The Easy Vegan Cookbook is my cookbook full of easy recipes that you can fit into a busy schedule.
It contains nutritional information and has gluten-free, soy-free and oil-free options. You know me, I want everyone to eat well!

Ann Oliverio did a great job on the photography for the book, including this photo for the Corn Cabbage Soup.
This is an old favorite and one of my less pageant-worthy soups. However, Ann was up for the challenge. She also added in some purple cabbage for color. She’s sneaky like that!

I love this easy-to-make corn soup that gets its wow factor from sriracha and sesame oil. The onion, mushrooms, and ginger create a flavorful broth.
There are instructions to make it on the stove-top or take the easy way out and make it in your 4-quart slow cooker.
What are your go-to cabbage recipes? I also love a big bowl of cabbage and beet borscht once the weather starts to cool.
In my winter CSA, I get about 1 or 2 cabbages a week, so I always need all the ideas that I can get!
More Cabbage Recipes
- Slow Cooker Cabbage Steaks
- Vegan Latkes with Red Cabbage and Apple
- Hearts of Palm Vegan Fish Taco Bowl
- Vegan Colcannon for St. Patrick’s Day

Corn Cabbage Soup from The Easy Vegan Cookbook
Equipment
Ingredients
- 1/2 small onion minced
- 1 tablespoon olive oil or sauté in water
- 2 cloves garlic minced
- 1 1/2 cups minced mushrooms
- Pinch of salt
- 3 teaspoons minced ginger
- 4 cups chopped cabbage
- 2 cups corn kernels frozen or fresh
- 4 cups water
- 1 tablespoon nutritional yeast
- 2 teaspoons vegetable bouillon
- 1 teaspoon sesame oil
- 1/2 to 1 teaspoon sriracha sauce , to taste
- 1 teaspoon light soy sauce **or use coconut aminos
Instructions
STOVE-TOP METHOD
- Sauté the onion in oil (*or water) until it’s translucent, then add the garlic and cook 1 more minute.
- Add mushrooms and a pinch of salt. Sauté until the mushrooms have cooked down and released their liquid, about 10 minutes.
- Add everything except sesame, sriracha and soy sauce (**or coconut aminos) to the pot and cook until the cabbage is tender, about 15 minutes.
- Before serving, add sesame, sriracha and soy sauce (**or coconut aminos). Adjust seasonings if needed.
SLOW COOKER METHOD
- To prep the night before, sauté the onion in oil (*or water) until it’s translucent, then add the garlic and cook one more minute. Add mushrooms and a pinch of salt.
- Sauté until the mushrooms have cooked down and released their liquid. Store the cooked mixture with cut cabbage and corn in the refrigerator overnight.
- In the morning, add everything except sesame, sriracha and soy sauce (**or coconut aminos) to your 4-quart (4-L) slow cooker. Cook 7 to 9 hours on low.
- Before serving, add sesame, sriracha and soy sauce (**or coconut aminos). Adjust seasonings if needed.
rachel @ athletic avocado says
this soup looks so yummy! I love the cookbook and I can’t wait to make recipes from it! 🙂
Ana @ Ana's Rocket Ship says
I love the sound of this asian-y cabbage soup!!!! And I like them stirred into a twice baked potato with nooch.
Jude says
Loved this! I added about 1/2 cup dry crushed soy curls (I soaked them first) 1/2 a jalapeno, and a little cilantro at the end with a dash of spicy vinegar.