Hot And Sour Mushroom Cabbage And Rice Soup Recipes

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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 AND SOUR WHITE CABBAGE



Hot and Sour White Cabbage image

This is an original recipe from North China using white cabbage, which in the United States, is referred to as bok choy. The recipe has an interesting flavor, and is for everyone who likes it hot! It's also quick and easy to make! To be authentic, serve the dish with unsalted Chinese or Japanese rice.

Provided by Ingrid

Categories     Side Dish     Vegetables

Time 22m

Yield 2

Number Of Ingredients 8

1 ½ tablespoons white sugar
1 tablespoon brown rice vinegar, or amount to taste
1 ½ tablespoons cornstarch
3 tablespoons cold water
¼ cup vegetable oil
3 dried red chile peppers, seeded and thinly sliced
½ pound baby bok choy, trimmed and chopped
salt to taste

Steps:

  • Stir together the sugar, brown rice vinegar, cornstarch, and cold water in a small bowl.
  • Heat the oil in a large skillet or wok over high heat. When hot, add the chile peppers; cook and stir until browned, about 4 minutes. Remove from the pan using a slotted spoon. Add the bok choy to the pan and cook for 1 to 2 minutes, until wilted and tender. Pour in the vinegar sauce and bring to a boil. Cook and stir briefly until thickened, about 30 seconds. Remove from heat, and season with salt.

Nutrition Facts : Calories 317.4 calories, Carbohydrate 17.9 g, Fat 27.5 g, Fiber 1.4 g, Protein 1.8 g, SaturatedFat 4.3 g, Sodium 76.1 mg, Sugar 10.7 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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