Hot And Sour Mushroom Cabbage And Rice Soup Recipe 455

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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 & SOUR CABBAGE SOUP



Hot & Sour Cabbage Soup image

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

2 tablespoons sesame oil
4 ounces leeks, diced (white part only)
3 garlic cloves, diced
1 ounce ginger, grated
1/2 head cabbage, shaved thinly (use a madoline if available)
6 ounces bamboo shoots, cut into strips (reserve liquid for later)
2 tablespoons tamarind paste
1 quart low sodium vegetable broth
28 ounces crushed tomatoes
8 chili peppers, Calabrian, diced, with oil
4 ounces Chinkiang vinegar
3 ounces rice vinegar
1/2 cup water (or use drained liquid from canned vegetables)
3 ounces cornstarch (or 4 ounces of flour)
2 large eggs
2 ounces cilantro, chopped, plus more for garnish

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



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     Cabbage Soup

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.

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