STREAMING NOW: Siba's Table

Hot and Sour Vegetable Soup

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Make this vegetarian by using vegetable broth instead of chicken broth. This recipes comes from a new cookbook, "Simple Asian Meals" by Nina Simonds, via Bon Appetit.”
READY IN:
40mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut the stem from the cabbage and discard; cut the remaining cabbage into 1 1/2 inch sections and place in a bowl near the stove.
  2. Thinly slice the leeks, lengthwise; prepare the remaining ingredients and place them near the stove.
  3. Heat oil in a large pot over medium high heat; add leeks and ginger and stir fry until fragrant, about 15 seconds.
  4. Add the tougher, outer sections of the cabbage and the mushrooms, and toss lightly while cooking, 1 to 2 minutes.
  5. Add rice wine, partially cover pot, and reduce heat to medium; cook until the wine nearly evaporates, about 5 minutes.
  6. Add remainder of cabbage, tofu, and broth; bring to a boil.
  7. Lower heat a bit and simmer 15 minutes.
  8. Mix the cornstarch with the water, then slowly add to pot while stirring; cook over medium high heat until broth has thickened somewhat to the consistency of heavy cream.
  9. Stir in black vinegar, soy sauce, sesame oil, salt, and pepper; taste and adjust seasoning.
  10. Turn off heat and slowly add the egg, stirring slightly.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: