Hot and Sour Cabbage Soup

Chicken stock and ground pork are the base for this savory Asian-inspired cabbage soup packed with veggies such as bean spouts, corn, and mushrooms, and seasoned with ginger, garlic, Szechuan and soy sauces, garlic, ginger, and a hit of heat from cayenne pepper.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 323 Calories

Ingredients

• 1 teaspoon minced fresh ginger root
• 1 (15.25 ounce) can whole kernel corn
• 1 bunch green onions, chopped
• ¼ cup soy sauce
• ½ teaspoon minced garlic
• 1 ½ teaspoons sesame oil
• ⅓ cup distilled white vinegar
• 10 fresh mushrooms, sliced
• ⅓ teaspoon cayenne pepper
• 1 small head green cabbage, cored and shredded
• 4 (15 ounce) cans chicken broth
• 1 pound crumbled ground pork
• 1 ½ cups fresh bean sprouts
• ¼ cup Szechwan sauce

Recipe Instructions

Step 1

Pour chicken stock into a large pot. Stir the crumbled ground pork into the stock, and simmer over medium heat until the pork is cooked through and no longer pink, about 15 minutes. Stir in the cabbage, bean sprouts, green onions, corn, mushrooms, ginger, garlic, vinegar, sesame oil, Szechwan sauce, soy sauce, and cayenne pepper, and cook 5 minutes more. Adjust seasonings to taste.