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 & 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 & 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.
Nutrition Facts : Serving Size 1 (305 g); Servings Per Recipe
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 Cabbage Soup
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
SWEET AND SOUR CABBAGE SOUP
My version of an old favorite Ashkenazi Jewish recipe. I make a stock first, then make the soup. This allows for de-fatting for a healthier soup, but you need to make this on two days, so time accordingly. For a healthier version, use sucralose instead of sugar - there is virtually no taste difference in sweet and sour recipes such as this one. Using Savoy cabbage gives the soup superlative texture and flavor.
Provided by JOHNTHEBEAR
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cabbage Soup Recipes
Time P1DT7h
Yield 12
Number Of Ingredients 17
Steps:
- Combine the beef shanks and water in a large stock pot. Bring to a boil and reduce the heat to a very low simmer. Use a strainer to skim off any foam on the surface. Add the carrot pieces, whole onions, celery stalks, bay leaf, and peppercorns. Simmer for 4 hours, skimming the surface occasionally.
- Strain the stock. Discard the vegetables but reserve the meat. Allow the stock to cool to room temperature, then transfer to a covered container and refrigerate overnight. When the beef shanks are cool, remove the meat from the bones. Discard bones and gristle. Dice the meat and any remaining marrow into small cubes. Cover the container and refrigerate overnight.
- The next day, heat the vegetable oil in a stock pot or Dutch oven over medium heat. Stir in the garlic and 1 diced onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the paprika and cook 1 additional minute, stirring constantly. Gradually add the cabbage and cook, stirring occasionally, until slightly wilted and reduced in bulk, about 8 minutes.
- Remove the beef stock from the refrigerator; skim and discard any fat. Pour the stock into the pot; stir in the reserved chopped beef. Add the tomatoes with their juice. Bring the soup to a boil, and then reduce the heat to a simmer. Cook the soup, partially covered, until the cabbage is quite soft, about 1 hour.
- Stir in the lemon juice, sugar, dill, salt, and pepper. Add more water, if desired, for a thinner soup. Cook for 5 minutes, uncovered. Taste and adjust the seasonings before serving.
Nutrition Facts : Calories 247.4 calories, Carbohydrate 22.3 g, Cholesterol 51.6 mg, Fat 6.9 g, Fiber 5.7 g, Protein 25.3 g, SaturatedFat 2 g, Sodium 146 mg, Sugar 12.4 g
HOT-AND-SOUR SOUP WITH SHRIMP, NAPA CABBAGE, AND SHIITAKE MUSHROOMS
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
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.
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