Best 5 Hot And Sour Cabbage Soup Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

In the realm of culinary delights, a symphony of flavors awaits in the form of Hot and Sour Cabbage Soup - an irresistible dish that tantalizes the taste buds with its perfect balance of heat and acidity. Originating from China's Sichuan province, this soup has captivated hearts and palates worldwide with its unique blend of spices, vegetables, and a secret ingredient - pickled mustard greens - that elevates it to a culinary masterpiece.

This article presents two variations of this beloved soup: a classic version and a vegetarian alternative. The classic recipe stays true to tradition, featuring a melange of pork, chicken, and shrimp, each contributing its distinct flavor to the broth. Shiitake mushrooms, wood ear mushrooms, and bamboo shoots add a delightful textural contrast, while the pickled mustard greens impart a characteristic sourness that awakens the senses.

For those who prefer a meatless journey, the vegetarian variation offers a symphony of flavors that is equally satisfying. Tofu, a versatile plant-based protein, takes center stage, absorbing the savory broth and contributing a satisfying texture. A medley of vegetables, including carrots, celery, and bell peppers, adds sweetness and crunch, while the addition of pickled mustard greens ensures the soup retains its signature sour tang.

Both versions of Hot and Sour Cabbage Soup are a testament to the culinary artistry of Sichuan cuisine. The careful balance of spices, the harmony of textures, and the interplay of flavors make this dish a true delight for food enthusiasts. So, embark on a culinary adventure and savor the tantalizing flavors of Hot and Sour Cabbage Soup, a dish that is sure to excite your palate and leave you craving for more.

Let's cook with our recipes!

HOT AND SOUR CABBAGE SOUP



Hot and Sour Cabbage Soup image

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

4 (15 ounce) cans chicken broth
1 pound crumbled ground pork
1 small head green cabbage, cored and shredded
1 ½ cups fresh bean sprouts
1 bunch green onions, chopped
1 (15.25 ounce) can whole kernel corn
10 fresh mushrooms, sliced
1 teaspoon minced fresh ginger root
½ teaspoon minced garlic
⅓ cup distilled white vinegar
1 ½ teaspoons sesame oil
¼ cup Szechwan sauce
¼ cup soy sauce
⅓ teaspoon cayenne pepper

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 AND SOUR CABBAGE SOUP



Hot and Sour Cabbage Soup image

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

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!)

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 CHICKEN AND CABBAGE SOUP



Hot and Sour Chicken and Cabbage Soup image

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

10 cups chicken broth
1 teaspoon hot pepper flakes
¼ cup red wine vinegar
¼ cup soy sauce
1 tablespoon minced lemon grass
1 tablespoon fish sauce
1 tablespoon black pepper
1 teaspoon garlic powder
1 onion, cut in strips
1 teaspoon olive oil
½ pound skinless, boneless chicken breast meat - cubed
½ head cabbage, shredded
1 cup fresh bean sprouts
2 eggs, beaten
¼ cup chopped fresh parsley

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

HOT AND SOUR MUSHROOM, CABBAGE, AND RICE SOUP RECIPE - (4.5/5)



Hot and Sour Mushroom, Cabbage, and Rice Soup Recipe - (4.5/5) image

Provided by Alqualonde

Number Of Ingredients 11

1 tablespoon canola oil
4 ounces cremini or shiitake mushroom caps, thinly sliced
1 to 3 jalapeno peppers, finely diced
6 cloves garlic, minced
One 3-inch lump ginger, grated (or 1 tablespoon ginger puree)
1 to 3 limes, zested and juiced
8 cups broth - turkey, chicken, or vegetable
1/2 cup jasmine rice
2 tablespoons soy sauce, plus more to serve
1/2 small head green cabbage, cut in half and shaved thin
Chili garlic sauce or kimchi, to serve

Steps:

  • Heat the oil in a large heavy pot or Dutch oven over medium-high heat. Add the mushrooms and cook for 5 minutes without stirring. Toss the mushrooms after 5 minutes and cook for an additional 5 minutes, or until well-browned. Add the diced peppers, garlic, and ginger and cook for about five minutes or until fragrant and slightly softened. Add the lime zest and broth and bring to a simmer. Add the rice, cover, and simmer for about 20 minutes or until the rice is just barely soft. Add the shaved cabbage, lime juice, and soy sauce to taste and simmer for another few minutes or until cabbage is hot. Serve with extra soy sauce, lime wedges, and kimchi or chili garlic sauce.

HOT-AND-SOUR SOUP WITH SHRIMP, NAPA CABBAGE, AND SHIITAKE MUSHROOMS



Hot-and-Sour Soup with Shrimp, Napa Cabbage, and Shiitake Mushrooms image

Provided by Bon Appétit Test Kitchen

Categories     Soup/Stew     Mushroom     Low Fat     Quick & Easy     Low Cal     Shrimp     Winter     Cabbage     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 11

1 teaspoon vegetable oil
3/4 teaspoon Thai red curry paste
3 14-ounce cans low-salt chicken broth
2 kaffir lime leaves or 1 teaspoon finely grated lime peel
1 tablespoon minced peeled fresh ginger
1 pound uncooked deveined peeled medium shrimp, halved lengthwise
4 ounces shiitake mushrooms, stemmed, sliced 1/8 inch thick
8 ounces Napa cabbage, cut crosswise into 1/8-inch-thick slices (about 4 cups)
1/4 cup fresh lime juice
Chopped fresh cilantro
Chopped fresh green onions

Steps:

  • Heat oil in heavy large pot over medium heat. Add curry paste and stir until beginning to stick to pan, about 4 minutes. Stir in chicken broth, kaffir lime leaves, and minced ginger. Bring to boil; reduce heat to medium and simmer 5 minutes. Add shrimp and mushrooms. Cook until shrimp begin to turn pink, about 3 minutes. Add cabbage; cook until beginning to wilt, about 30 seconds. Stir in lime juice. Divide soup among bowls; sprinkle with chopped cilantro and green onions and serve.

Tips:

  • For a vegetarian version of the soup, omit the bacon and use vegetable broth instead of chicken broth.
  • To make the soup spicier, add more cayenne pepper or red pepper flakes.
  • For a sourer soup, add more lemon juice or vinegar.
  • To make the soup thicker, add more cornstarch or flour.
  • Serve the soup with a dollop of sour cream, yogurt, or crème fraîche.

Conclusion:

Hot and sour cabbage soup is a delicious and easy-to-make soup that is perfect for a cold winter day. It is packed with flavor and nutrients, and it is sure to warm you up from the inside out. So next time you are looking for a quick and healthy meal, give this soup a try. You won't be disappointed!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #soups-stews     #vegetables     #asian     #easy     #crock-pot-slow-cooker     #equipment     #3-steps-or-less     #4-hours-or-less

Related Topics