Best 2 Hot And Sour Chicken And Cabbage Soup Recipes

Indulge in a tantalizing culinary journey with our comprehensive guide to Hot and Sour Chicken and Cabbage Soup. This delectable dish, brimming with bold flavors, marries the zest of chili peppers with the soothing comfort of chicken and cabbage. Discover the secrets behind this classic soup, including two enticing variations: a hearty stovetop version and a quick and convenient Instant Pot adaptation. Our detailed recipes offer step-by-step instructions, ensuring a flawless execution of this beloved dish. Dive into the vibrant world of Hot and Sour Chicken and Cabbage Soup and prepare to tantalize your taste buds with every spoonful.

Check out the recipes below so you can choose the best recipe for yourself!

HOT AND SOUR CHICKEN SOUP

Hot and Sour Chicken Soup image

Very good and very easy to make Asian soup. My husband is a chef, and he said that this was fantastic! (He's hard to impress.) We finished the pot in one sitting.

Provided by MORPHIUS_RAE

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes

Time 30m

Yield 4

Number Of Ingredients 15

Ingredients

3 cups chicken broth
½ cup water
2 cups sliced fresh mushrooms
½ cup sliced bamboo shoots, drained
3 slices fresh ginger root
2 cloves garlic, crushed
2 teaspoons soy sauce
¼ teaspoon red pepper flakes
1 pound skinless, boneless chicken breast halves - cut into thin strips
1 tablespoon sesame oil
2 green onions, chopped
¼ cup chopped fresh cilantro
3 tablespoons red wine vinegar
2 tablespoons cornstarch
1 egg, beaten

Steps:

In a saucepan, combine the chicken broth, water, mushrooms, bamboo shoots, ginger, garlic, soy sauce, and hot pepper flakes. Bring to a boil, then reduce the heat to low, cover and simmer while you assemble the rest of the ingredients.
Place the chicken slices into a bowl and toss with the sesame oil to coat. In a separate bowl, stir together the cornstarch and vinegar, and set aside.
Increase the heat under the broth to medium-high, and return to a rolling boil. Add the chicken slices. Return to a boil, and then drizzle in the egg while stirring slowly to create long strands of egg. Stir in the vinegar and cornstarch. Simmer over medium heat, stirring occasionally, until chicken is cooked through and the broth has thickened slightly, about 3 minutes. Serve garnished with green onions and cilantro.

Nutrition Facts : Calories 216.9 calories, Carbohydrate 9.3 g, Cholesterol 109.6 mg, Fat 7.7 g, Fiber 1.1 g, Protein 26.8 g, SaturatedFat 1.6 g, Sodium 1095.3 mg, Sugar 2.4 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

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!)

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.

Tips:

Using pre-shredded cabbage will save you time in the kitchen.
If you don't have chicken stock, you can use vegetable stock. Just be sure to add a little bit of salt to taste.
Feel free to adjust the amount of chili flakes or Sriracha sauce to your desired spice level.
Serve the soup with rice or noodles for a complete meal.
If you like a thicker soup, you can add a cornstarch slurry to the soup before serving.

Conclusion:

This hot and sour chicken and cabbage soup is a quick and easy weeknight meal that is packed with flavor. The combination of chicken, cabbage, and vegetables in a flavorful broth makes this soup a satisfying and healthy choice. So next time you're looking for a comforting and delicious soup, give this hot and sour chicken and cabbage soup a try.