HOT & SOUR CABBAGE SOUP
This soup recipe was inspired by the flavors of Dr. McDougall's hot & sour instant soup, made extra healthy with lots of antioxidant-rich purple cabbage.
Provided by Elle Ribera
Categories Soups
Time 50m
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees F.
- Make the marinade for the tofu by mixing the tamari and liquid smoke in a bowl, then coat the tofu cubes in the marinade. Toss so they get evenly coated and allow to marinate for at least 10-15 minutes.
- Arrange tofu on a parchment lined baking tray and bake for 12 minutes at 400 degrees F.
- In a large soup pot over medium heat, add a couple tablespoons of water and when the water begins to boil, add in the chopped leek and saute for 5 minutes.
- Add the chopped mushrooms and garlic to the pot and cook for another 5 minutes or until mushrooms have lost their water.
- Deglaze the mushrooms by adding the balsamic vinegar and cooking for another minute or so. Then add in the purple cabbage, bell pepper, sauerkraut and sauerkraut juice, caraways seeds, vegetable broth, hot sauce, lime juice, and tamari (or salt lightly to taste).
- Bring to a boil and then lower the heat slightly and simmer uncovered for 25 minutes.
- Add in the baked tofu and taste to adjust the amount of salt, hot sauce, and lime juice before serving.
HOT AND SOUR CABBAGE SOUP
We've taken ordinary hot and sour Asian soup to the next level! Even picky eaters will love this wonderful balance of vegetables and meat!
Provided by RHONDA35
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cabbage Soup Recipes
Time 40m
Yield 6
Number Of Ingredients 14
Steps:
- Pour chicken stock into a large pot. Stir the crumbled ground pork into the stock, and simmer over medium heat until the pork is cooked through and no longer pink, about 15 minutes. Stir in the cabbage, bean sprouts, green onions, corn, mushrooms, ginger, garlic, vinegar, sesame oil, Szechwan sauce, soy sauce, and cayenne pepper, and cook 5 minutes more. Adjust seasonings to taste.
Nutrition Facts : Calories 323.1 calories, Carbohydrate 29.6 g, Cholesterol 56.1 mg, Fat 14.8 g, Fiber 6 g, Protein 21.1 g, SaturatedFat 4.4 g, Sodium 2330.8 mg, Sugar 11.2 g
HOT & SOUR CABBAGE SOUP
The best of both worlds: heavy Thai flavor combined with acidity of the tomato and the lightness of the cabbage.
Provided by Late Night Gourmet
Categories Asian
Time 40m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Heat sesame oil in a large pot on medium heat. Add leeks and saute for about 5 minutes, scraping the bottom continuously with a spoon or spatula. Add garlic and ginger and saute for another minute, stirring continuously.
- Add cabbage and bamboo shoots to pot and stir thoroughly to coat. Stir occasionally for 5 minutes.Stir in tamarind paste to coat thoroughly and cook for another minute. Add vegetable stock and stir thoroughly.
- Open the can of tomatoes, but leave them in the can. Add chopped Calabrian chili peppers (minus the stems) to the can. Use an immersion blender for 30 seconds or so to blend tomatoes and peppers together. Add mixture to the pot and stir thoroughly.
- Add both vinegars to the pot and stir. Cook for 20 minutes on medium heat, or until cabbage is tender.
- In a separate bowl, use liquid reserved from bamboo shoots to blend with cornstarch. Alternately, use 1/2 cup of water or some of the soup removed from the pot. Blend the cornstarch mixture into the soup by pouring in a steady stream while stirring continuously.
- Whisk two eggs in a bowl, then blend them into the soup by pouring in a stead stream while stirring continuously. This will produce a "feathering" effect in the soup.
- Stir in chopped cilantro and serve, adding additional fresh cilantro as a garnish.
HOT AND SOUR CABBAGE SOUP
Original recipe from "www.VeganYumYum.com" 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.
Provided by yogiclarebear
Categories Clear Soup
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- 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.
- Spray a large soup pot with some cooking spray, and heat over medium heat. Add onion, and saute until soft.
- 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.
- 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.
- Grind a lot of fresh black pepper over the top and serve.
HOT AND SOUR CABBAGE SOUP
A fast and easy recipe recipe for Hot and Sour Cabbage Soup with ginger, scallions and your choice of ground meat (or sub plant-based ground meat). Vegan-Adaptable.
Provided by Sylvia Fountaine | Feasting at Home
Categories soup
Time 30m
Number Of Ingredients 16
Steps:
- In a heavy bottom pot or dutch oven, heat 1 teaspoon olive oil. Add the ground meat, onion and salt, and saute over medium-high heat, stirring, breaking the meat apart, stirring about 6 minutes.
- Lower heat to medium, add the garlic, ginger, chili flakes and pepper and saute for 2-3 minutes.
- Add the bell pepper, celery and cabbage, saute for just a few more minutes, then add the broth. Bring to a simmer, cover the pot, lower heat and simmer for 10 minutes or until cabbage has softened.
- Season: Add the vinegar, soy sauce and sesame oil. Give a stir and taste. It should taste deep and tangy. If not add little more soy or vinegar to taste. Add a little sriracha or garlic chili paste to taste (or add more chili flakes) and stir in the scallions.*If the broth becomes too salty add a little splash of water to dilute.
- Garnish with scallions or cilantro, sesame seeds and a drizzle of sesame oil.
Nutrition Facts : Calories 187 calories, Sugar 8.8 g, Sodium 959.3 mg, Fat 4.9 g, SaturatedFat 1.5 g, TransFat 0.1 g, Carbohydrate 17 g, Fiber 3.5 g, Protein 19.4 g, Cholesterol 45.2 mg
HOT AND SOUR SOUP
Make Chinese at home with Tyler Florence's Hot and Sour Soup recipe from Food Network à mushrooms, ginger and chile paste add flavor and heat.
Provided by Tyler Florence
Categories appetizer
Time 2h20m
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- Put the wood ears in a small bowl and cover with boiling water. Let stand for 30 minutes to reconstitute. Drain and rinse the wood ears; discard any hard clusters in the centers.
- Heat the oil in a wok or large pot over medium-high flame. Add the ginger, chili paste, wood ears, bamboo shoots, and pork; cook and stir for 1 minute to infuse the flavor. Combine the soy sauce, vinegar, salt, pepper, and sugar in a small bowl, pour it into the wok and toss everything together - it should smell really fragrant. Pour in the Chinese Chicken Stock, bring the soup to a boil, and simmer for 10 minutes. Add the tofu and cook for 3 minutes.
- Dissolve the cornstarch in the water and stir until smooth. Mix the slurry into the soup and continue to simmer until the soup thickens. Remove the soup from the heat and stir in 1 direction to get a current going, then stop stirring. Slowly pour in the beaten eggs in a steady stream and watch it spin around and feather in the broth (it should be cooked almost immediately.) Garnish the hot and sour soup with chopped green onions and cilantro before serving.
- Put the chicken in a large stockpot and place over medium heat. Toss in the green onions, garlic, ginger, onion, and peppercorns. Pour about 3 quarts of cold water into the pot to cover the chicken by 1-inch. Simmer gently for 1 hour, uncovered, skimming off the foam on the surface periodically.
- Carefully remove the chicken from the pot and pass the stock through a strainer lined with cheesecloth to remove the solids and excess fat. Cool the chicken stock to room temperature before storing in the refrigerator, or chill it down over ice first.
- Yield: About 2 quarts
HOT AND SOUR CHICKEN AND CABBAGE SOUP
This is a low budget, quick and easy variation of hot and sour soup. The chicken and cabbage are added to make this yummy soup more filling.
Provided by bizzylizzy14
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cabbage Soup Recipes
Time 1h5m
Yield 8
Number Of Ingredients 15
Steps:
- Pour chicken broth into a large pot. Stir in hot pepper flakes, vinegar, soy sauce, lemon grass, fish sauce, black pepper, garlic powder, and onion. Bring to a boil over high heat, then reduce heat to medium-low and keep at a simmer.
- Meanwhile, heat olive oil in a skillet over medium-high heat. Stir in cubed chicken, and cook until no longer pink in the center, about 5 minutes. Stir chicken into the simmering soup along with the cabbage and bean sprouts. Simmer until the cabbage is tender, about 10 minutes.
- Remove the pot from the heat, and slowly stir in the beaten egg, then gently stir in the chopped parsley. Serve immediately.
Nutrition Facts : Calories 184.1 calories, Carbohydrate 25.7 g, Cholesterol 61.2 mg, Fat 2.9 g, Fiber 7 g, Protein 15.4 g, SaturatedFat 0.8 g, Sodium 637.2 mg, Sugar 5.7 g
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