Asian Cabbage Mushroom Soup
An Asian-inspired cabbage and mushroom soup made with shiitake, bok choy, ginger, and coconut milk — rich in phytonutrients and supportive of steady blood sugar.
This recipe is inspired by Dr. Will Cole and his book “The Keto-Tarian Cookbook“, which blends plant-based eating with lower-carb principles.

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There’s a common misconception that keto is the way to eat for cancer. The reasoning often goes:
Cancer feeds on sugar → remove carbs → starve cancer.
It sounds simple. But the human body — and cancer biology — are not that simple.
If you were to remove every food ever associated with cancer risk, eliminate all debated compounds, avoid all carbohydrates, and eat only foods considered “metabolically safe,” you’d be left with an extremely restrictive and unsustainable diet.
There is emerging research around therapeutic ketogenic diets in certain clinical contexts. But it is nuanced, individualized, and far more complex than eliminating carbohydrates across the board.
If you’d like the full breakdown of my research and perspective, I go much deeper in my article on the ketogenic diet and cancer (linked here).
What Makes It An Anti-Cancer Recipe:
This soup is rich in ingredients that research has associated with protective and supportive properties.
Shiitake Mushrooms: contain beta-glucans and lentinan, compounds studied for immune-modulating properties. Certain studies suggest mushrooms may support immune surveillance and healthy inflammatory balance.
Ginger: contains gingerols and shogaols — bioactive compounds that have been studied for anti-inflammatory and antioxidant activity.
Bok Choy & Cabbage Family Vegetables: Cruciferous vegetables contain glucosinolates, which convert into compounds like sulforaphane. Research has linked these compounds to cellular detoxification pathways and protective mechanisms.
Arame Sea Vegetable: Sea vegetables provide iodine and trace minerals. Some studies suggest that marine compounds may have unique antioxidant and anti-inflammatory properties.
Coconut Milk: While high in fat, coconut milk provides medium-chain triglycerides (MCTs), which are metabolized differently than long-chain fats and may support metabolic flexibility.
Together, these ingredients create a deeply nourishing soup that supports immune health, blood sugar balance, and inflammation regulation — all foundational pillars in cancer-conscious eating.

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Why This Version Is More Cancer-Conscious
Traditional keto recipes often:
- Overemphasize animal fats
- Rely heavily on processed meats
- Eliminate whole plant carbohydrates entirely
That approach may lower glucose — but it can also reduce fiber, phytonutrients, and protective plant compounds.
This recipe, however:
✔ Emphasizes plants
✔ Uses whole-food fats
✔ Includes cruciferous vegetables
✔ Avoids processed meats
✔ Avoids refined oils
Intentional Oil Swap
Dr. Cole’s original recipe uses toasted sesame oil. While delicious, sesame oil has a lower smoke point and can oxidize more easily when heated at higher temperatures.
In our kitchen, we use avocado oil for sautéing because of its higher smoke point and greater oxidative stability. (You can read more about smoke points and cooking oils in this article here)
You can finish the soup with a small drizzle of toasted sesame oil off heat for flavoir — but we avoid cooking in it.

FAQ

Reminder: Cook With Intention
This is your reminder that your intentions ripple into the food you make. The pace you choose, the care you bring, and the way ingredients are prepared all become part of the nourishment — not just physically, but energetically too.
ⓘ Why is this important?
The Glycemic Load Breakdown
Glycemic Load per serving: Approximately 6–8 (estimated)
This recipe has a low Glycemic Load per serving, falling into the low category (0–10).
Low-GL meals help keep blood sugar steady, support metabolic health, and reduce inflammation — all important pillars in cancer-conscious eating.
How GL is calculated:
Glycemic Load = (Glycemic Index × grams of carbohydrates per serving) ÷ 100
Because this soup is fiber-rich and contains primarily non-starchy vegetables, its blood sugar impact remains minimal despite containing whole plant foods.
To learn more about why GL matters for cancer-conscious cooking, read my full article:
Why the Glycemic Index Matters When It Comes to Cancer

Asian Cabbage Mushroom Soup
Ingredients
- 3 tablespoons avocado oil
- 2 green onions - thinly sliced (keep white and green parts separate)
- 1 tablespoon finely chopped fresh ginger
- 1 1/2 cups fresh mushrooms - thinly sliced
- 1 small celery stalk - thinly sliced
- 4 cups water
- 1/2 ounce seaweed - crumbled
- 2 cup snap peas - trimmed and cut in half
- 4 cups finely shredded bok choy or cabbage
- 2 to 3 teaspoons coconut aminos
- 1/2 cup full-fat coconut milk
- 1-2 tsp miso paste
- sesame oil to drizzle
Instructions
- Heat 3 tablespoons avocado oil over medium heat. Add the white parts of the green onions, 1 tablespoon finely chopped fresh ginger, 1 1/2 cups fresh mushrooms, and 1 small celery stalk. Cook 5–6 minutes until softened.
- Add 4 cups water and bring to a simmer. Stir in the 1/2 ounce seaweed and cook 5 minutes.
- Add 2 cup snap peas and cook 2 minutes. Stir in the 4 cups finely shredded bok choy or cabbage and cook 1 minute, just until wilted.
- Remove from heat. Stir in the 1/2 cup full-fat coconut milk, 2 to 3 teaspoons coconut aminos, and 1-2 tsp miso paste until smooth. Taste and adjust coconut aminos if needed.
- Ladle into bowls and top with the green onion tops and a drizzle of sesame oil.
Notes
Nutrition
