Recipe by RHONDA35
"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!"
Watch video tips and tricks
4 (15 ounce) cans
crumbled ground pork
1 small head
green cabbage, cored and shredded
1 1/2 cups
fresh bean sprouts
green onions, chopped
1 (15.25 ounce) can
whole kernel corn
fresh mushrooms, sliced
minced fresh ginger root
distilled white vinegar
1 1/2 teaspoons
I now make this all the time, having incorporated a few tweaks. I always brown the pork in a bit of sesame oil first - this gives great bits to scrape up from the bottom which contribute depth to the flavor of the broth. Just as the pork browns I add 1/2 sweet onion, thinly diced, along with the garlic and the ginger. Then the chicken broth and the remaining ingredients in their order, excluding the cayenne which I haven't used since the very first time when I made this as written. I also use an entire 8 oz. container of diced mushrooms, and rice vinegar in place of white vinegar.
I wasted a LOT of produce and food on this one. Not good, tasty, or ANYthing.
I am on the South Beach Diet so I used lean ground turkey instead of pork and eliminated the corn and added snap peas and bamboo shoots. This was sooo delicious and easy to make!
I just made this recipe and it tastes like I just picked it up at my favorite Chinese restaurant! I did not add the cayenne pepper because it was spicey enough with the Sezchuan sauce. I am doing Weight Watchers so I used a "soy meat product" called Yves meatless ground stuffer for lettuce wraps in order to cut calories. It figures out to 2 Points per serving this way! I think I might count it as a Core meal too. Very delicious!! I am thinking you could easily add tofu to this as well. Thanks for a keeper!!
very good. I didn't have sezchuan sauce so I used the rooster hot sauce. It was great and easy. I also just used the veggies I had on hand and hot Italian sausage instead of ground pork.
** this time I added sourkraut for some of the cabbage and did not add the vinegar. Excellent!
Fabulous!! Even though I burned my tongue during the taste-test, I could sense the hot vs. sour. I will definitely make again. I might experiment with different brands of szechwan sauce.
This is the exact recipe I needed to use my leftover cabbage & raw ground pork ingredients from making gyoza. The taste is better than expected even if you don't have all the ingredients! I only had one vegetable which was the cabbage (sauteed some onion first in the pot before adding the broth). I used both chicken & beef broth a can each that's all I had in my cupboard, to make a serving for 2. Instead of Schezwan sauce, I used some Srircha chili sauce to give it some spice without measuring. Instead of real ginger, I used powder ginger. Once I added the vinegar, I tried to minimize stirring the soup that much, since I learned from making chicken adobo, to not disturb or stir the meat while it has vinegar otherwise it makes it more sour! Since I had Asian cilantro chopped up as a topping before serving to give it some herb freshness. Will definitely make again!
This stuff is delicious!
* Percent Daily Values are based on a 2,000 calorie diet.
Hot and Sour Cabbage Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 133
We’ll help you get dinner on the table in no time flat.
Get recipes that work for your busiest days.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
A classic cabbage soup with garlic and stewed tomatoes in comforting broth.
See how to make a simple cabbage soup with ground beef and veggies.
This healthy soup has a tomato broth and seven kinds of fresh, healthy veggies.