Hot and Sour Cabbage Soup
Warm up with a bowl of vibrant and tangy Hot and Sour Cabbage Soup, a comforting fusion of bold flavors and wholesome ingredients. This quick and easy recipe combines shredded green cabbage, earthy mushrooms, and julienned carrots in a rich, savory vegetable broth infused with the zest of rice vinegar, the umami of soy sauce, and the fiery kick of chili garlic sauce. Thickened slightly with a cornstarch slurry and complemented by cubes of tender tofu, this satisfying soup achieves the perfect balance of heat and tang. Finished with fresh green onion and optional cilantro for a burst of color and flavor, this vegan-friendly soup comes together in just 40 minutes, making it an ideal choice for a cozy weeknight meal or a light yet hearty starter. Don't miss this nourishing recipe that's packed with nutrients, low in calories, and perfect for fans of bold, Asian-inspired dishes!
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Recipe Information
Ingredients
- 4 cups (shredded) Green cabbage
- 1 cup (sliced) Cremini or shiitake mushrooms
- 1 (medium, julienned) Carrot
- 6 cups Vegetable broth
- 3 tablespoons Rice vinegar
- 3 tablespoons Low-sodium soy sauce
- 1.5 tablespoons Chili garlic sauce (or sriracha)
- 1 tablespoon (grated) Fresh ginger
- 3 cloves (minced) Garlic
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 1 cup (cubed) Tofu
- 1 teaspoon Sesame oil
- 2 (sliced, for garnish) Green onions
- 2 tablespoons (chopped, optional for garnish) Fresh cilantro
Instructions
Heat the sesame oil in a large pot over medium heat.
Add the grated ginger and minced garlic. Sauté for 1-2 minutes until fragrant.
Add the sliced mushrooms and julienned carrot to the pot. Cook for 4-5 minutes until the vegetables soften slightly.
Stir in the shredded cabbage and cook for another 2 minutes.
Pour in the vegetable broth, soy sauce, rice vinegar, and chili garlic sauce. Bring the mixture to a boil.
Reduce the heat to a simmer and let the soup cook for 10 minutes, allowing the flavors to meld together.
In a small bowl, mix the cornstarch with water to create a slurry. Gradually stir the slurry into the simmering soup to thicken it slightly.
Add the cubed tofu and gently stir. Cook for an additional 5 minutes to warm the tofu through.
Taste the soup and adjust the seasoning with more soy sauce or vinegar, if desired.
Ladle the hot and sour cabbage soup into bowls and garnish with sliced green onions and fresh cilantro, if using. Serve immediately.
Nutrition Facts
Calories |
1197 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.8 g | 59% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 10.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5282 mg | 230% | |
| Total Carbohydrate | 136.1 g | 49% | |
| Dietary Fiber | 31.8 g | 114% | |
| Total Sugars | 35.4 g | ||
| Protein | 75.0 g | 150% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 1188 mg | 91% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 4154 mg | 88% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
