Cabbage and Celery Soup

Cabbage and Celery Soup

With the tangy flavor of whole grain mustard!

Cooking time
15 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

100 g (3.5 oz.)

100 g (3.5 oz.)

as desired

60 g (2.1 oz.)

1 tsp

1/2 Tbsp


3 Tbsp

300 ml (10.1 fl. oz.)


  1. Chop the cabbage up into easy-to-eat pieces. Thinly slice up the celery diagonally, and julienne the leaves. Cut the chicken thigh into small bite-size pieces.
  2. Heat the olive oil in a pot, add in the chicken thigh, cook until the surface changes color to white.
  3. Add in the cabbage and celery, and once softened, add in (A), cover with a lid and simmer for 10 minutes. To finish, garnish with the whole grain mustard and celery leaves.
  4. If whole grain mustard is not on hand, replace with 1/2 tsp of less salt soy sauce.

Cooking Basics

Cabbage - bite-size pieces

Separate the leaves, remove the core, cut the leaves in half lengthwise, and then stack. Cut into 3 cm (1.2 in.) wide strips, then cut into 3 cm (1.2 in.) wide squares.


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