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!"
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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
The hard work's over, now celebrate the leftovers.
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