Hot And Sour Cabbage Soup
serves 2-4
If you only have regular rice vinegar, you can make a substitution as follows: One cup of seasoned rice vinegar is the same as 3/4 cup white rice vinegar plus 1/4 cup sugar plus 2 teaspoons salt.Read more about this recipe at VeganYumYum.
1 Tablespoons Oil
1 Small Onion, minced
1 Small Cabbage, about the size of a grapefruit
2 Large Carrots, chopped
1 15oz Can Tomatoes, blended smooth
6 Cups Water
1 Cup Cubed Pressed, Baked Tofu (like wildwood baked)
1/4 Cup Tamari, low sodium
1/3 Cup Seasoned Rice Vinegar (see note on substituting below)
1 tsp Hot Red Chili Flakes
1/2 teaspoon Salt
Black Pepper, to taste (a lot!)
prep: 15 minutes
total: 50 minutes
5-quart soup pot with heavy lid
1. Heat a large 5 qt soup pot that has a heavy lid over medium heat. Add oil and onion, and saute until golden.
2. Meanwhile, quarter your cabbage, remove the core, and shred the cabbage with a large chef’s knife. Add carrots, tomatoes, cabbage and water to the pot and stir well.
3. Add the tofu, tamari, vinegar, chili flakes and salt. Bring to a boil, cover, then turn heat down to medium low. Simmer for 20 minutes or until cabbage and carrots are the desired tenderness.
4. Grind a lot of fresh black pepper over the top and serve.
