HOT AND SOUR MUSHROOM, CABBAGE, AND RICE SOUP RECIPE - (4.5/5)
Provided by Alqualonde
Number Of Ingredients 11
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
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
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
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.
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