Difference between revisions of "Hot and Sour Cabbage Soup"
(Created page with "Category:Recipes Category:Vegan ==Ingredients== *1 Tbsp olive oil *1 large onion, chopped *1 green bell pepper, chopped *6 cups chopped cabbage (or other greens) *2 c...") |
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*1 28-ounce can chopped tomatoes | *1 28-ounce can chopped tomatoes | ||
*3 Tbsp soy sauce | *3 Tbsp soy sauce | ||
*2 tsp Chinese chili paste, or to taste | |||
*2 Tbsp cider or white vinegar | *2 Tbsp cider or white vinegar | ||
*1 Tbsp peeled grated ginger (optional) | *1 Tbsp peeled grated ginger (optional) | ||
==Directions== | ==Directions== | ||
#In a soup pot over | #In a soup pot over medium high heat, warm the oil and cook the onions, bell peppers, and cabbage, stirring frequently, for 8 to 10 minutes, until the onions are translucent and the cabbage is beginning to wilt. | ||
#Stir in the broth, tomatoes, soy sauce, chili paste, vinegar, and ginger. Cover and bring to a simmer. Simmer for about 20 minutes. | |||
==Notes== | ==Notes== | ||
This recipe is from Moosewood's healthy cookbook and originally included a 16-oz cake of tofu. We usually leave this out, it's fine either way. We've also made this with every green we've come across (chard, sorrel, mustard, beet greens, red cabbage, green cabbage, napa cabbage, and unknown Chinese greens from the civic center farmer's market) and it always comes out | This recipe is from Moosewood's healthy cookbook and originally included a 16-oz cake of tofu that was added in step 2. We usually leave this out, it's fine either way. We've also made this with every green we've come across (chard, sorrel, mustard, beet greens, red cabbage, green cabbage, napa cabbage, and unknown Chinese greens from the civic center farmer's market) and it always comes out fine. This is actually a good soup to use greens that you have around but some people in the house don't like (beet greens are not popular here), because any bitter flavor gets subsumed by the vinegar and hot sauce. Also, I usualyl add an extra tablespoon each of soy sauce, vinegar, and hot sauce. Sometimes we use the garlic-chili paste. | ||
[[User:Sara|Sara]] ([[User talk:Sara|talk]]) 15:42, 6 March 2015 (PST) | [[User:Sara|Sara]] ([[User talk:Sara|talk]]) 15:42, 6 March 2015 (PST) | ||
Latest revision as of 16:49, 6 March 2015
Ingredients
- 1 Tbsp olive oil
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 6 cups chopped cabbage (or other greens)
- 2 cups broth
- 1 28-ounce can chopped tomatoes
- 3 Tbsp soy sauce
- 2 tsp Chinese chili paste, or to taste
- 2 Tbsp cider or white vinegar
- 1 Tbsp peeled grated ginger (optional)
Directions
- In a soup pot over medium high heat, warm the oil and cook the onions, bell peppers, and cabbage, stirring frequently, for 8 to 10 minutes, until the onions are translucent and the cabbage is beginning to wilt.
- Stir in the broth, tomatoes, soy sauce, chili paste, vinegar, and ginger. Cover and bring to a simmer. Simmer for about 20 minutes.
Notes
This recipe is from Moosewood's healthy cookbook and originally included a 16-oz cake of tofu that was added in step 2. We usually leave this out, it's fine either way. We've also made this with every green we've come across (chard, sorrel, mustard, beet greens, red cabbage, green cabbage, napa cabbage, and unknown Chinese greens from the civic center farmer's market) and it always comes out fine. This is actually a good soup to use greens that you have around but some people in the house don't like (beet greens are not popular here), because any bitter flavor gets subsumed by the vinegar and hot sauce. Also, I usualyl add an extra tablespoon each of soy sauce, vinegar, and hot sauce. Sometimes we use the garlic-chili paste. Sara (talk) 15:42, 6 March 2015 (PST)
