Hot and Sour Smothered Cabbage Soup

Servings: Servings

Calories: 324kcal

Author: www.seasaltgalleykat.com

Mildy spicy Asian-inspired soup

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Equipment

stock pot

Ingredients

1 Tbsp neutral oil grapeseed or avocado
1 Cup mushrooms thinly sliced (see Galley Kat Notes below)
2 Tsp grated ginger root
2 Cloves garlic grated
3 Tbsp rice vinegar
1 Can bamboo shoots drained and thinly sliced
3 Tbsp Bragg soya aminos can sub soya sauce
1 Tbsp thai chili paste or to taste. Can sub in sriracha
2 Tsp brown sugar
4 Cups chicken stock vegetable or beef
2 Tbsp corn starch mixed in 2 tbsp cold water
salt and pepper to taste
2 eggs lightly beaten
2 green onions thinly sliced for garnish
4 Cups smothered cabbage
2 Cups cooked jasmine rice
2 Tsp sesame oil

Instructions

Heat oil in medium sized pot and gently saute mushrooms, ginger and garlic. You can skip this step but I like how the flavours are released into the soup instead of simply dumping it all in together
Add the rest of the ingredients up to and including the broth and heat through
Sitr in corn starch and water slurry and simmer until slightly thickened
Drizzle in beaten eggs.
Add remaining ingredients, finishing with a drizzle of sesame oil.
Serve hot with some crusty bread

Notes

I sometimes use dried mushrooms in this. Use about 2 cups of dried, soak in hot water for at least 30 minutes then add to soup. The reserved broth of the mushrooms is ideal for adding to the soup too. So much rich flavour

Nutrition