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Hot & Sour Soup with Cabbage, Mushrooms and Rice


2 teaspoons canola oil
1 teaspoon hot sesame oil
4 ounces shiitake or cremini mushroom caps, thinly sliced
1 onion, sliced
1 to 3 jalapeno peppers, finely diced (depending how spicy you want)
6 cloves garlic, minced
3-inch piece ginger, grated
1 to 3 limes, zested and juiced
2 1/2 quarts broth (vegetable, chicken or turkey)
1/2 cup brown basmati rice
2 tablespoons Braggs Liquid Aminos or low sodium soy sauce
1 small head green cabbage, cut in half and shaved thin


  1. Heat the oil in a large heavy pot or Dutch oven over medium-high heat. Add the mushrooms and onion and cook for 5 minutes without stirring. Stir and cook for 5 more minutes, or until well-browned.
  2. Add the diced peppers, garlic, and ginger and cook for about 5 minutes, or until fragrant and slightly softened.
  3. Add the lime zest and broth and bring to a simmer. Add the rice, cover, and simmer for about 40 minutes, or until the rice is just barely soft.
  4. Add the shaved cabbage, lime juice, and Braggs and simmer for another few minutes, or until cabbage hot and rice is tender. Taste and add more lime juice, Braggs, or other seasonings to taste.
  5. Serve with lime wedges.

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