Recipe: Hot & Sour Mushroom and Cabbage Soup

(I would've bet good money against my first real post being a bloody food post)

Who doesn’t love a rich, feel-good soup? I've recently had a real craving for hot and sour soups, which often seem to be tomato-based. Since the husband hates tomatoes, this one has been an exciting find. It's also relatively low effort for something this filling (thanks to the rice) - perfect for when you're feeling feeble, or just lazy!

Serves 2 real people

Prep time: 10 minutes

Cooking time: 40 minutes

Needed:

Chopping board

Knife

Large pot with lid (or plate large enough to cover)

Ladle (to serve)

Ingredients:

1 litre vegetable stock (high quality)

1 tablespoon rapeseed oil

120g shiitake mushrooms, thinly sliced

1-2 hot peppers, finely diced

4 cloves garlic, minced

10g of ginger root, peeled and grated OR 2 teaspoons of ginger puree

1-2 limes, zested and juiced

1 tablespoon soy sauce, plus more to serve

80g jasmine rice

¼ small head cabbage, cut in half and shaved thin

1. Heat oil in large pot on medium to high heat (3 minutes)
2. Add mushrooms and resist the urge to stir (5 minutes)
3. Stir and cook until nicely browned (5 minutes)
4. Add diced peppers, garlic and ginger, and let them cook until slightly softened (5 minutes)
5. Add lime zest and broth, then reduce temperature to bring to a simmer (1 minute)
6. Add rice and cover with lid or plate (20 minutes - rice should be just on the brink of softening)
7. Add cabbage, lime juice, soy sauce, then continue to simmer until cabbage is hot (3 minutes)
8. Serve with more lime juice and soy sauce to taste