Easy Soup – Hot and Sour Soup with Cabbage, Mushrooms & Noodles
This is such an easy soup to prepare, but you would never know it from the complex flavors. Not only that, it can be created in 20 minutes. What more could you ask for?
I also love the health benefits.
Mushrooms are low in calories, fat-free, cholesterol-free, gluten-free, and very low in sodium, yet they provide important nutrients, including selenium, potassium, riboflavin, niacin, vitamin D and more. Scientists from the City of Hope found a potential link between mushrooms and a decreased likelihood of tumor growth.
Cabbage is also considered one of the world's healthiest foods. Eating a half-cup of cooked cabbage provides 47% of your vitamin C needs so this is a good soup when you are home with a cold. Cabbage can also provide you with some cholesterol-lowering benefits.
So not only is this easy soup delicious but also packed with nutrition.
Hope you enjoy this easy soup as much as I did Don't miss any of Ordinary Vegan's free recipes by signing up here. Also, please listen to Ordinary Vegan's podcasts on iTunes. It is my new labor or love and you can check them out here.
Ordinary Vegan now has a line of CBD Products made from all natural hemp. CBD oil is taking the wellness world by storm because of it's powerful anti-inflammatory and anti-anxiety properties. You can learn more about CBD Oil here. If you have any questions, don't hesitate to reach out to me at questions@23.235.200.4.
- 1 small head of cabbage, chopped into bite-size pieces
- 2½-3 cups chopped mushrooms, portobello, crimini or mixed variety
- 1 8-ounce package of tofu noodles (or your favorite noodles)
- 6-7½ cups vegetable broth (divided)
- 1-inch fresh ginger, peeled and finely chopped or grated
- 1 tablespoon chili paste (I like Sambal Olelek)
- ¼ cup Tamari or low-sodium soy sauce
- ¼ cup rice vinegar1/2 teaspoon ground black pepper
- 1 teaspoon maple syrup
- 3 tablespoons organic tapioca or corn starch
- ¼ cup water
- Chopped green onions and parsley for garnish
- (Optional Serve over some cubed extra-firm House Foods Organic Tofu)
- Combine the soy sauce, chili paste, maple syrup, pepper, and rice vinegar in a small measuring cup and set aside.
- Combine the corn starch and ¼ cup water until smooth and set aside.
- Heat ½ cup of vegetable broth in a large pot over medium-high heat. Add the ginger and chopped mushrooms. Cook and stir for approximately 3-4 minutes until ginger is soft and the mushrooms have released their juices.
- Add the soy sauce mixture. Cook for another minute. Add 6 cups of vegetable broth. Bring to boil. Reduce heat and add cabbage. Cook until the cabbage is slightly softened about 3 minutes. Add the cornstarch mixture and continue to simmer until the soup thickens. Add the noodles and cook for one more minute. Season with salt and ground black pepper if needed.
- Ladle into large bowls. Garnish with green onions and parsley.
This is SO good! I used a bag of shredded lettuce and added a little more of the “hot” and “sour.” And practically no calories!
Yum Lauralyn! Love the idea of making it a bit more hot and sour and yes no calories – only clean plant-based nutrition! Thanks for being part of our community and for your feedback!
Is this recipe gluten free? I have a bag of cabbage that I chopped and washed yesterday in my fridge and is ready to be put to good use! I just came across this recipe by chance on Facebook this evening!
Hi Jessica and welcome to our healthy community. Just make sure you use rice noodles or any gluten-free noodles and you will be gluten-free. Have a wonderful night and I hope you enjoy the recipe!
And that your tamari or soy sauce is gf as well ☺️
Yes Andi – Soy sauce is made with about 50% soybeans and 50% wheat. Tamari soy sauce is usually made from all soybeans and no wheat but make sure you are checking the label. Hope you enjoy!
How much rice vinegar? Is it a 1/4 cup?
Hi Justine – It is a 1/4 cup – don’t know where the cup went but it is back in. Thanks for being part of our healthy community!
This soup is all am craving whilst home ill with a nasty chest infection. It is my absolute favourite and often just sub for whatever veg I have in the house. Today’s has peppers 🙂
Thanks for the recipes!
Hi Amy – thanks for the positive feedback and sorry to hear about your chest infection. Get well soon.
I made this last week and I’ve made it again since then and its delicious!!!! Can’t wait to try some of your other recipes. I am so glad I found your podcast. I’m 55 and have been a vegan for almost 3 years. I’m learning so much about the vegan lifestyle and especially the food and cooking. Trying to be more plant based and avoid processed foods starting this year. Thanks for helping me do that!!
Hi Kelly – Thank you so much for taking the time to share – I really appreciate it and thanks so much for listening. Most importantly, congratulations on your three-year vegan diet!! Hope you enjoy all my recipes. Nancy
I made this last night. So delicious! I will be making this over and over.
Thanks for the kind words Carina and thanks for taking the time and letting us know. Have a wonderful day! Nancy
Hi, there is no mention of adding the salt, pepper or maple syrup?
Hi Jasmine – I fixed it. The maple syrup goes into the soy sauce flavor bomb. I omitted the salt. Salt to taste if needed. Thanks for the heads up.
I had never in my life tasted hot n sour soup. always ordered the salad!! WHOA THIS IS AMAZING!! Thank you for this delicious simple recipe. Now I crave it, it’s so tasty and satisfying. Drop in some dumplings when serving to make it really special!! Not that it isnt already special…
Thank you Suzi for stopping by and for your kind words
Wonderful! I added jalapeno and chili crunch to kick up the spice. Used rice noodles. I’ll save and definitely make it again. Thanks
Thank you Heather for stopping by and your kind words – Happy Holidays !