Total Time
35mins
Prep 5 mins
Cook 30 mins

Original recipe from "www.VeganYumYum.com" I simplified it a bit to what I had available. This is very tasty with generous servings. It is also really versatile. Add tofu, fresh mushrooms, or other vegetables to your taste.

Ingredients Nutrition

Directions

  1. NOTE: One cup of seasoned rice vinegar is the same as 3/4 cup white rice vinegar plus 1/4 cup sugar plus 2 teaspoons salt. I used this substitution and it was great.
  2. Spray a large soup pot with some cooking spray, and heat over medium heat. Add onion, and saute until soft.
  3. Meanwhile, quarter your cabbage, remove the core, and shred the cabbage with a large chef’s knife. Add tomatoes, cabbage, undrained mushrooms, and broth to the pot and stir well.
  4. Add the soy sauce, vinegar, chili flakes and salt. Bring to a boil, cover, then turn heat down to medium low. Simmer for 20 minutes or until cabbage is the desired tenderness.
  5. Grind a lot of fresh black pepper over the top and serve.
Most Helpful

4 5

Easy and delicious!<br/>Couldn't find straw mushrooms so used regular canned mushrooms

5 5

Great recipe as written but also a wonderful base for any additions.

5 5

I absolutely LOVE this recipe. It is my go-to over chicken noodle soup. The zing in the broth is just amazing. I always add carrots and zuchinni to my recipe and it's just out favorite