Yes, I know what you are thinking reading the title of this post, ” Yeah right, the best soup ever? Sure.”
But in all seriousness, this really is my absolute favorite soup I have ever made. And let me tell you, I have made a lot of soups.
I found this recipe online while looking for some different soups I could make with my homemade turkey stock. I had cooked up a whole 16 lb bird the other day and make some delicious stock from the carcass. But I wanted to make something different and unique and not the same old turkey soup. Well, let me tell you, this recipe from The Kitchn hits it out of the park!
I of course had to modify it to fit my tastes, as should you! The recipe here below is the exact version as on The Kitchn’s website, and then I put my modification in blue. The nutritional information (at the very bottom) is based on my modifications. Their recipe says it makes 8-10 cups, but mine made 13-14 cups. 🙂
Now there are a couple things you need to know about this soup:
- It’s hot and sour soup, so yes, it will be spicy. Yes, you can tame it down by not adding as many jalapenos, but really you shouldn’t do that. I mean, it’s hot and sour soup. It’s supposed to be hot.
- Prepare all the ingredients first and put them in little bowls so you are all ready to go when its time to add them. See my pictures below. This really makes it much easier and more fun when cooking it.
- You really need to get a bottle of Chili Garlic Sauce, because this soup is much better with it. I added a LOT. It really is the ingredient that makes the whole thing come together. You can get this at Meijer. It will turn your soup color from a clear color to a golden red color. See pictures below of before it a
- Finally, this soup my give you gas. 🙂 (Sorry, but in the name of honesty I had to mention it.)
The Kitchn’s Hot & Sour Mushroom, Cabbage and Rice Soup
- 8 cups broth — turkey, chicken, or vegetable (I used homemade Turkey stock)
- 1 tablespoon canola oil
- 4 ounces cremini or shiitake mushroom caps, thinly sliced (I used a 6 ounce container and you could add even more)
- 1 to 3 jalapeno peppers, finely diced (I used a 4 ounce jar of hot jalapenos diced)
- 6 cloves garlic, minced
- One 3-inch lump ginger, grated (Be generous)
- 1 to 3 limes, zested and juiced (I used 2 and might only use 1 1/2 next time)
- 1/2 cup jasmine rice (I cooked my rice first separately and then just added it in)
- 2 tablespoons soy sauce, plus more to serve
- 1/2 – 3/4 small head green cabbage, cut in half and shaved thin
- 1 can of Bamboo shoots (this is my addition, gives it a little crunch)
- Chili garlic sauce or kimchi, to serve (The Chili Garlic Sauce is a must! Lots!)
NOTE – Prepare all the ingredients first and put them in little bowls so you are all ready to go when its time to add them.
1. Heat the oil in a large heavy pot or Dutch oven over medium-high heat. Add the mushrooms and cook for 5 minutes without stirring. Toss the mushrooms after 5 minutes and cook for an additional 5 minutes, or until well-browned.
2. Add the diced peppers, garlic, and ginger and cook for about five minutes or until fragrant and slightly softened.
3. Add the lime zest and broth and bring to a simmer. Simmer for 10 min.
4. Add the cooked rice, shaved cabbage, bamboo shoots, lime juice, and soy sauce to taste and simmer for another few minutes or until cabbage is hot.
5. Serve with extra soy sauce, lime wedges, and kimchi or chili garlic sauce.
Nutrition (1 cup)
Fat 2 g
Protein 4.2 g
Carbohydrate 11 g
Fiber 1.4 g
Sugar 1.5 g
Cholesterol 0 mg
Sodium 670 mg
Vitamin C 29%
Categories: Recipes and Food