Hot And Sour Cabbage Soup

Serving 8 people

60 min


  • baby corn 8 ounces fresh baby corn, cut into small pieces
  • chili paste 1/4 cup chili garlic paste
  • cilantro Cilantro, finely chopped (for garnish)
  • garlic 2 tablespoons minced garlic
  • ginger 2 tablespoons minced ginger
  • green cabbage 1 small head green cabbage, thinly sliced (all large hard pieces removed)
  • green onion tops 1/2 cup thinly sliced green onion tops
  • kosher salt Kosher salt, to taste
  • mung bean sprouts 1 cup mung bean sprouts
  • red onion 1 red onion, thinly sliced
  • rice wine vinegar 1 cup rice wine vinegar
  • sesame oil 2 tablespoons sesame oil
  • shiitake mushrooms 1 pint button or shiitake mushrooms (stems removed), sliced
  • soy sauce 1/2 cup soy sauce
  • water 8 cups water
  • yellow onion 1/2 yellow onion, diced
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How to make it

  1. Cut, slice and mince all vegetables before beginning.Sauté yellow onion in olive oil till soft.
  2. Add the mushrooms, garlic and ginger; sweat for 3 minutes.
  3. Add the cabbage and mix well till cabbage wilts a bit.Then add the red onion, bean sprouts and corn.
  4. Mix well and then add 8 cups of water.
  5. Let that come to a boil then reduce to a simmer.While that’s coming to a boil, combine the ingredients for the hot and sour sauce. Taste to see if it’s to your liking.Then add to the soup and simmer for 20 minutes to let flavors marry.Once you pull the soup off the heat, add the cilantro for garnish.