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
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!