I have really been craving hot + sour soup, but I’ve had one too many shitty h+s soups from random takeaways, so I decided to make my own. I also wanted it to be full of cabbage, for whatever reason, so I cobbled together a few recipes (from a glance at the ingredients) and went off my own taste buds to figure out a soup that worked.
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Makes: one big pot, I don’t know, I didn’t measure anything
1/2 a medium sized cabbage, chopped
1/2 C carrot, chopped
1/2 C yellow onion, chopped
1/2 C celery, chopped
2 TBSP butter
1/4 C spicy kimchi
48 oz. chicken / vegetable broth
2 TBSP miso paste
2 TBSP tomato paste
2 TBSP grated ginger (or, in my case, minced pickled ginger)
1 TBSP sesame oil
3 tsp soy sauce
Juice and zest of one lime
2 TBSP rice vinegar
1 C dried or fresh shiitake mushrooms, sliced
1/2 C dried or fresh black fungi
2 chicken sausages , sliced into medallions
— - Heat a large pot over medium heat and melt butter in it, then add the cabbage, carrots, onion, and celery. Sautée until the cabbage has wilted and reduced in size, and the other veggies are soft. - Pour in the broth, and add the rest of the ingredients - minus the mushrooms (if dry) and chicken sausage. Bring the pot to a boil and add the mushrooms and chicken sausage, and simmer for about 30 minutes or untl the cabbage is softer and doesn’t have any crunch to it. - Play around with the ingredients until you find a flavor that works for you - this is all approximated from when I cooked since I don’t write anything down when I’m cooking. I like spicy so I added cayenne and smoked paprika at the end, and my kimchi is the spicy kind. You might not like spicy so in that case, get mild kimchi. Vegetarian / vegan? Don’t use butter and don’t add sausage, or replace it with cubes of soft tofu.