Hot and Sour Cabbage Soup Recipe

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I’ve been holding something back from you. A recipe. A really good recipe that I made a few weeks ago and just haven’t had a chance to blog about! I think my new ‘blogging scheme’ is to go back and forth between healthy recipes and then workouts/exercise tips. I think today I will share with you some of BOTH, sounds good, right?
 
Okay so back to the recipe that I have neglected to share with you. I was craving soup because it was so chilly out. I almost never eat soup out of a can, mostly because I cannot stand the ‘fake’ way it tastes. My mom LOVES making soup and always is cooking up some new concoction that she completely makes up. So, you see I grew up eating homemade soup, like, all of the time. the idea of eating meat and vegetables that has been sitting in a mystery broth for who knows how long on the shelf just rubs me the wrong way.
 
So, I decided to take the soup making genes that I seemed to have inherited and go to work on a really different and unique recipe!
 
You know I have been obsessed with cabbage recently, as it was the main feature in my basil balsamic roasted vegetables. Well its the main star in this soup as well!
 
Hot and Sour Cabbage Soup! The name sounded a bit odd. The ingredient list sounded a bit odd. The soup was out of this world, delicious.
 
FULL RECIPE at the bottom of the pictures
 
I found the original recipe from here and it called for tofu. Because I haven’t been having a whole lot of soy recently and I still wanted protein in the soup, I decided to go with chicken breast instead. 
 I diced up one pound of chicken breast into 1/2 inch pieces
 
Into the pot went some sweet onions
The star player-Purple Cabbage! I love this stuff and it is currently my new favorite vegetable
Organic crushed tomatoes
 
Eventually all of the ingredients went into the pot
Including these two ingredients, which as odd as they sound going into the soup; well everything just worked
 
 
 
This soup was SO good! I can’t even describe the flavors because it was so mutifaceted. First you taste sweet, then savory, then spicy, then salty. Yes all of those flavor explosions in each bite. It was warm and comforting and perfect to freeze and bring with you on the go. I also really loved the idea of adding protein into the soup to make it more of a complete meal. You could certainly keep the tofu instead of the chicken OR you could sub the protein for lean stew beef too!
 
I really loved this soup and even more so loved how dynamic it was! You could try subbing different vegetables than the ones I have listed or adding in some soba noodles or brown rice as well!. ENJOY!
 
Hot and Sour Cabbage Soup. Adapted from This recipe
 
Ingredients:
  • 1 T Olive Oil
  • 1 Small Onion, minced
  • 1 Small Cabbage, about the size of a grapefruit OR 1/2 large cabbage
  • 1 zuchinni
  • 2 C diced mushrooms
  • 1 15oz Can Tomatoes, blended smooth
  • 6 Cups Water
  • 1 lb chickenbreast (cooked)
  • 1/4 Cup Tamari, low sodium
  • 1/3 Cup Seasoned Rice Vinegar (found in the Asian foods section of my Whole Foods)
  • 1 tsp Hot Red Chili Flakes
  • 1/2 tsp Salt
  • 1/2 T pepper

Directions

  • Add 1 T of olive oil in a large 5 or 6 quart  pot over medium heat
  • Add the chopped onion, and saute until golden. 
  • While the onion is sauteeing away, cut the cabbage in half and then in quarters and shred it with a large knife (toss away the core)
  •  Add vegetables, tomatoes, cabbage and water to the pot and stir well. Add the (precooked) chicken breast, tamari, vinegar, chili flakes and salt. 
  • Bring the soup to a boil, cover, then turn heat down to medium low. 
  • Simmer for 20-30 minutes or until cabbage and vegetables are the desired tenderness.
    • You can keep simmering this soup up to an hour–the longer it sits the better it gets!
    • I precooked the chicken before hand in a seperate pan, however I am sure you could throw it in the soup raw and have it cook simultaneosly.

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Tags: #cabbage soup recipe #soup recipes

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