By yogiclarebear on November 03, 2008
Photo by breezermom
Photo by breezermom
"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."
Serving Size: 1 (395 g)
Servings Per Recipe: 6
"This is so easy, inexpensive and tasty. I used fresh mushrooms and left out the additional salt. Certainly makes more than two servings :) I love spicy things and surprised myself by thinking that about 1/2 the pepper would be sufficent as there are no starchy bits to balance out the spice."
"Amazing, amazing flavor from such a simple recipe!! I kinda sorta doubled the recipe - 2 onions, one large cabbage, 2 32-ounce boxes of broth, and about 3/4 pound of cubed pork, which was browned with the onion. Also added a generous tablespoon of chopped garlic. This made a more than generous meal for me and two grown men with enough leftover for three lunches the next day. This will absolutely be a regular meal for us - cheap, easy, delicious and low calorie to boot! Thank you so, so much for a fabulous recipe!!"
"This is very good....love the hot red chili pepper flakes! It makes a lot, so I ended up freezing some of mine. Thanks for sharing!"
"Easy, tasty and healthy. Thanks for a great recipe."
"Soup was very easy to make & had so much flavor. One bowl was very filling...I was surprised. I followed the recipe exactly, decreasing the chili flake to 1/2 tsp., which was plenty hot for me. I also added cubed tofu. I used the canned straw mushrooms, next time I will use some fresh also. Thanks for posting!"
"I just made this and it was really good and extremely easy! I used fresh button mushrooms and a teaspoon of a Chinese chili paste. My husband really like it as well. Will make it again. Thank you!"
"Made this last winter and forgot to rate until now! Very warming and tasty soup. I used sauteed button mushrooms and I'll bet a combination of different kinds of ''shrooms would be good here as well. I agree, the broth MAKES the soup. It's outstanding! Thanks!"
"Ohhhhh...I loved this! It's been so long since I've had this in a restaurant that I cannot attest to it's authenticness, however, it was really GREAT! I used cole slaw blend from a bag in place of cabbage, I used fire roasted canned tomatoes, could not find straw mushrooms, so I used fresh, added sliced water chestnuts and diced tofu and put in probably triple the red pepper flakes. Ate 3 stinking bowls!! YUM!"
"Wow, i'm impressed! This was so good and easy. I only had regular canned mushrooms but will definatly try the straw next . i also cut down the red pepper just in case, but will add almost a tsp next time. I was really just looking for a healthy way to use up some cabbage, not at all expecting to love this soup. Thanks for posting!"
"This is super!!!!! I have been looking for a good hot and sour soup recipe and this is it!!! I love cabbage and I am obsessed with all mushrooms so this is perfect for throwing all different types of cabbages or mushrooms into. It has the exact flavor of hot and sour soup in oriental restaurants!! I did not drain the tomatoes, because I wasn't sure and it turned out perfectly with their juice included. I also love that the mushrooms are not drained!!! That is the secret that I never knew about hot and sour soup!!!! Brilliant!!!!!!! I will definitely make this again with tofu and all the different variations of hot and sour soup because this is a wonderful base broth!! Thanks so much for this great recipe!!!"