Skip to main content

Hot and Sour Cabbage Soup #KitchenMatrixCookingProject



Can you believe that Thanksgiving is fast approaching? That means that the Kitchen Matrix Cooking Project - really Wendy of A Day in the Life on the Farm, Karen of Karen's Kitchen Stories, and I - have been doing this for ten months already. You can read more about our project here. And this month, Wendy picked the recipes. This week, she selected Cabbage + 12 Ways. Check out the line-up...




I enjoy cooking with cabbage and was more than a little interested in trying several of Bittman's recipes. The Thai Style Raw Cabbage will definitely be on our table soon as will the Stir-Fried Cabbage with Pork and Peanuts. Yum! But the recipe I decided to try for this week was Bittman's Hot and Sour Soup. I did substitute brown crimini mushrooms for the shiitakes and forgot to add the scallions. Otherwise, I stuck pretty close to the original. I really love that this was on the table in less than 30 minutes.

Ingredients serves 4 to 6

  • 1 t sesame oil
  • 8 C chicken stock or broth
  • 1 onion, peeled and diced
  • 2 cloves garlic, peeled and pressed
  • 1" knob fresh ginger, peeled and grated
  • 1 C sliced crimini mushrooms
  • 6 C shredded cabbage (I used a mandolin slicer)
  • 3 T soy sauce
  • 1/4 C rice vinegar
  • 1 C tofu, cubed
  • pinch of red pepper chile flakes
  • 1 t sriracha hot sauce
  • 4 T fresh cilantro, roughly chopped


Procedure

Add sesame oil to a large souppot. Stir in onions, garlic, and fresh ginger. Cook until they become aromatic, but aren't starting to brown. Pour in the stock and bring to a boil. Let boil for 5 minutes, then stir in the cabbage and cook until softened, approximately 5 minutes. Stir in the soy sauce, vinegar, red pepper chile flakes and hot sauce. Add in the tofu and mushrooms and simmer until warmed through, approximately 4 to 5 minutes. Fold in the cilantro and serve immediately.


Ladle individual servings into bowls and serve with more sriracha, if desired. We will definitely be adding this recipe to our soup rotation this season. It was delicious!

Comments

  1. There were a lot of intriguing recipes in this section! Your soup sounds delicious!

    ReplyDelete
  2. I like that so many of his recipes are quick and easy. Perfect for busy weeknights. This soup intrigued me as well.

    ReplyDelete

Post a Comment

Popular posts from this blog

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce