Hot and Sour Cabbage Soup |
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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Original recipe from I simplified it a bit to what I had available. This is very tasty with generous servings. It is also really versatile. Add tofu, fresh mushrooms, or other vegetables to your taste. Ingredients:
1 small onion, minced (3 oz) |
8 ounces cabbage, about the size of a grapefruit |
15 ounces diced tomatoes (petite dice) |
5 -6 cups fat free chicken broth or 5 -6 cups vegetable broth |
1 (15 ounce) can straw mushrooms, undrained |
1/4 cup low sodium soy sauce |
1/3 cup seasoned rice vinegar (see note on substituting) |
1 teaspoon hot red chili pepper flakes |
1/2 teaspoon salt |
black pepper, to taste (a lot!) |
Directions:
1. NOTE: One cup of seasoned rice vinegar is the same as 3/4 cup white rice vinegar plus 1/4 cup sugar plus 2 teaspoons salt. I used this substitution and it was great.
2. Spray a large soup pot with some cooking spray, and heat over medium heat. Add onion, and saute until soft.
3. Meanwhile, quarter your cabbage, remove the core, and shred the cabbage with a large chef’s knife. Add tomatoes, cabbage, undrained mushrooms, and broth to the pot and stir well.
4. Add the soy sauce, vinegar, chili flakes and salt. Bring to a boil, cover, then turn heat down to medium low. Simmer for 20 minutes or until cabbage is the desired tenderness.
5. Grind a lot of fresh black pepper over the top and serve.
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