Jabberwocky wombok soup

I love the word wombok. It’s just so much fun to say! It seems to me that it should be a made-up word from Lewis Carroll’s nonsense poem Jabberwocky. It’s fun replacing a word of a song with it, and it’s equally as fun to cook with.

Wombok is actually just Chinese cabbage. Delicate, crunchy, delicious cabbage, shredded finely into a curry and sweet corn soup. I boiled up a cup of brown rice and added other ingredients in as the rice reached the point of being just cooked enough to eat. Boiled it all together for a little longer and served it up – and it was good. Ash went back for generous seconds, and packed himself a serving to take to work. I packed away 3 serves in the freezer for work and uni meals, so all up it made a good 6 servings. You can never have too much soup.

I don’t know if many of you have heard of FODMAPS – basically it’s an acronym for the things that commonly ferment in our gut causing digestive problems in some people. So for people who experience digestive issues, it can be worthwhile eliminating foods high in FODMAPS for a while. Once everything has settled down, you introduce one fermentable food group at a time to identify what’s been upsetting you. I’m doing that at the moment because I’ve had an unhappy system, and so you’ll find this recipe is low in FODMAPS foods.

I think it’s good to identify what diets and lifestyles a recipe suits. For example, on the Stonesoup, many recipes are allergen free. On Choosing Raw, most baking is gluten free, and many recipes are suitable for raw foodists. Most recipe bloggers or people interested in diet and nutrition are somewhat aware of different dietary trends, requirements and choices. So I think it is useful to classify or tag recipes according to what diets they would suit, so that it’s easy for those following certain regimes to identify. And I’m pretty sure it would improve search results when people are using specific dietary search terms in Google.

So what dietary choices would this recipe suit… vegan (obviously), low FODMAPS, low fat, high fibre… and is ‘lots and lots of veggies, flavour and goodness’ a diet? Maybe not, but this soup is all of those things.

Tell me, what types of dietary choices are you making and what types of recipes do you have the most difficulty finding? I’m finding there aren’t as many vegan low-FODMAPS recipes as I would like, and it doesn’t help that it’s a developing field of research with many conflicting sources of information. There’s always room for growth in the blogosphere it seems.

Wombok soup (serves 6)

For someone who might despise ginger and coriander, I would suggest omitting both, and just adding 3 cloves of smashed garlic in with the rice at the start. You know who you are… x

And I know people will tell you to prepare all of your ingredients before you start a recipe, but honestly, don’t for this one. Put the rice on to boil first, because it takes a while, and prep the rest while it’s simmering. Otherwise you’ll turn a weeknight recipe into a tedious waiting-for-this-damn-thing-to-cook-and-its-getting-late dinner.


  • 1 cup brown rice
  • 1.5 litres water
  • 2 tsp curry powder
  • 4 shallots, green parts only, sliced
  • 1 tsp minced ginger
  • 1 tbsp miso paste
  • 1/2 cup corn kernels (I used tinned, yay for convenience)
  • 1/2 bunch coriander, chopped
  • 1/2 wombok (Chinese cabbage) shredded finely and chopped a bit so the pieces aren’t too long and stringy


  1. Place the rice and water in a big pot, cover and bring to the boil. Lower the heat and simmer, covered, for 20-30 minutes or until the rice is just al dente (or cooked but fairly chewy – no hard bits).
  2. Add the curry powder, shallots and ginger. Keep simmering for another 5 minutes.
  3. Scoop out a bit of the liquid into a mug and stir in the miso paste until you have a mug of thick miso-ey liquid. Stir back into the pot and add the corn. Keep simmering while you chop the coriander and wombok.
  4. Stir in coriander and wombok and simmer until the wombok is just a bit wilted. It will look like a lot initially, but it shrinks a fair bit.
  5. Taste and add just enough salt so that it tastes delicious. Not too much or you won’t be able to taste much else.

p.s. There is a super simple lentil curry soup that will be posted soon. It’s a culinary sensation. We love it.


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