Recipe: Hot & Sour Soup with Mushroom, Cabbage, and Rice

Name: Recipe: Hot & Sour Soup with Mushroom, Cabbage, and Rice
Cuisine: Korean, Asian
Ingredients: 1 tablespoon canola oil; 4 ounces cremini or shiitake mushroom caps, thinly sliced; 1 to 3 jalapeño peppers, finely diced; 6 cloves garlic, minced; 3-inch piece ginger, grated (or 1 tablespoon ginger puree); 1 to 3 limes, zested and juiced; 8 cups chicken broth (or turkey or vegetable); 1/2 cup jasmine rice; 2 tablespoons soy sauce (or tamari, if gluten-free), plus more to serve; 1/2 small head green cabbage, cut in half and shaved thin; Chili garlic sauce or kimchi, to serve

Instructions

Have the spring blues seized you? It’s still chilly, still cold, and warm weather is still a ways off. But cheer up — I have a cure for your blues. It’s soup weather, and I want to share one of my favorites: a rich, savory turkey (or chicken!) broth, spiked with spicy chili peppers and lime juice, stocked with mushrooms, fragrant rice, and melting strands of cabbage. It’s hot and sour, delicious yet simple, hearty yet light — everything you want right now.

Updated at: Mon, 13 Jan 2025 06:37:43 GMT