Hot And Sour Cabbage Soup Recipes

HOT & SOUR CABBAGE SOUP

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

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.

HOT AND SOUR CABBAGE SOUP

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 & SOUR CABBAGE SOUP

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 CHICKEN AND CABBAGE SOUP

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.

HOT & SOUR CABBAGE SOUP

Steps:

• 1. 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. 2. 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. 3. 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. 4. Add both vinegars to the pot and stir. Cook for 20 minutes on medium heat, or until cabbage is tender. 5. In a separate bowl, use liquid reserved from bamboo shoots to blend with cornstarch. Alternately, use ½ 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. 6. 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. 7. Stir in chopped cilantro and serve, adding additional fresh cilantro as a garnish.