Hot and Sour Cabbage Soup

4.7
(99)

We've taken ordinary hot and sour Asian soup to the next level! Even picky eaters will love this wonderful balance of vegetables and meat!

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Prep Time:
20 mins
Cook Time:
20 mins
Total Time:
40 mins
Servings:
6
Yield:
6 servings

Ingredients

  • 4 (15 ounce) cans chicken broth

  • 1 pound crumbled ground pork

  • 1 small head green cabbage, cored and shredded

  • 1 ½ cups fresh bean sprouts

  • 1 bunch green onions, chopped

  • 1 (15.25 ounce) can whole kernel corn

  • 10 fresh mushrooms, sliced

  • 1 teaspoon minced fresh ginger root

  • ½ teaspoon minced garlic

  • cup distilled white vinegar

  • 1 ½ teaspoons sesame oil

  • ¼ cup Szechwan sauce

  • ¼ cup soy sauce

  • teaspoon cayenne pepper

Directions

  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.

Nutrition Facts (per serving)

323 Calories
15g Fat
30g Carbs
21g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 323
% Daily Value *
Total Fat 15g 19%
Saturated Fat 4g 22%
Cholesterol 56mg 19%
Sodium 2331mg 101%
Total Carbohydrate 30g 11%
Dietary Fiber 6g 21%
Total Sugars 11g
Protein 21g
Vitamin C 55mg 273%
Calcium 95mg 7%
Iron 3mg 16%
Potassium 739mg 16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.