Hot and Sour Cabbage Soup

This a basic soup but feel free to bulk it up with cooked pork, tofu, noodles or other greens. You could throw in radish greens or bok choy for a nice mixture.

Ingredients

2 tbsp oil

1 cup of your favourite mushrooms, minced

2 tbsp fresh ginger, micro-grated or minced as finely as possible

3 large garlic cloves, micro-grated or minced as finely as possible

8 cups broth or water

1 tbsp gochujang

½ cup white rice vinegar

3 tbsp tamari

2 tbsp honey

1 tbsp toasted sesame oil

1 tsp sea salt

8 cups cabbage, shredded finely

1 bunch tatsoi, washed and chopped (or any other mustard greens)

A handful of radishes, thinly sliced

1 cup cilantro, washed

Preparation

In a large pot heat 2 tbsp oil on a low heat. Add minced mushrooms and a pinch of sea salt and cook for 5 minutes.

Add micro-grated ginger and garlic and cook for another couple minutes.

Add broth/water, gochujang, rice vinegar, tamari, honey, sesame oil, and sea salt and stir. Then add shredded cabbage and bring to a boil. Once boiling immediately reduce the temperature to simmer and cook for about 20-30 minutes, depending on how soft you like your cabbage.

Once cooked, stir in your sliced radishes and chopped tatsoi and turn off heat, leaving pot on the same element to wilt the tatsoi. Stir in cilantro and season to taste with sea salt.

Enjoy!