The earthy taste of mushrooms, the crunch of cabbage, and the heartiness of rice make this hot and sour soup very tasty and comforting. In a bowl, the right amount of spiciness and tanginess.
Ingredients:
- 1 cup sliced mushrooms
- 2 cups shredded cabbage
- 1/2 cup cooked rice
- 4 cups vegetable broth
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon grated ginger
- 2 cloves garlic, minced
- 1 teaspoon chili paste adjust to taste
- Salt and pepper to taste
- 2 green onions, sliced
- 1/4 cup chopped cilantro
Instructions:
Set the sesame oil on medium heat in a large pot
Put in the garlic and ginger, and cook for one to two minutes, until the smell is nice
It will take 34 minutes for the cabbage and mushrooms to soften after you add them
Soy sauce, rice vinegar, chili paste, and vegetable broth should all be added
Bring to a low boil
Add salt and pepper, along with the cooked rice
Let it cook for another 5 to 7 minutes
Check the seasoning and make changes if needed
Add chopped cilantro and green onions on top while the food is still hot
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