Asian Hot and Sour Soup
This Asian hot and sour soup has been taken to the next level with the cayenne pepper. This is a wonderful dish with a great balance of vegetables and meat.
Ingredients
Serves: 6
- 8 cups (2 litres) chicken stock
- 500g pork mince
- 1 small head green cabbage, cored and grated
- 1 1/2 cups fresh bean sprouts
- 1 bunch spring onions, chopped
- 470g tin corn kernels
- 10 fresh mushrooms, sliced
- 1 teaspoon minced fresh ginger root
- 1/2 teaspoon minced garlic
- 1/3 cup white vinegar
- 1 1/2 teaspoons sesame oil
- 1/4 cup Szechuan sauce
- 1/4 cup soy sauce
- 1/3 teaspoon cayenne pepper
Directions
Preparation:20min ›
Cook:20min ›
Ready in:40min
- Pour chicken stock into a large pot. Stir the pork mince into the stock, and simmer over medium heat until the pork is cooked through and no longer pink, about 15 minutes.
- Stir in the cabbage, bean sprouts, spring onions, corn, mushrooms, ginger, garlic, vinegar, sesame oil, Szechuan sauce, soy sauce, cayenne pepper and cook for a further 5 minutes. Adjust seasonings to taste. Serve.
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Reviews and Ratings
Global Ratings:
(86)
Reviews in English (71)
I now make this all the time, having incorporated a few tweaks. I always brown the pork in a bit of sesame oil first - this gives great bits to scrape up from the bottom which contribute depth to the flavor of the broth. Just as the pork browns I add 1/2 sweet onion, thinly diced, along with the garlic and the ginger. Then the chicken broth and the remaining ingredients in their order, excluding the cayenne which I haven't used since the very first time when I made this as written. I also use an entire 8 oz. container of diced mushrooms, and rice vinegar in place of white vinegar. - 11 Mar 2008 (Review from Allrecipes USA and Canada)
I am on the South Beach Diet so I used lean ground turkey instead of pork and eliminated the corn and added snap peas and bamboo shoots. This was sooo delicious and easy to make! Kudos! - 03 Apr 2008 (Review from Allrecipes USA and Canada)
I just made this recipe and it tastes like I just picked it up at my favorite Chinese restaurant! I did not add the cayenne pepper because it was spicey enough with the Sezchuan sauce. I am doing Weight Watchers so I used a "soy meat product" called Yves meatless ground stuffer for lettuce wraps in order to cut calories. It figures out to 2 Points per serving this way! I think I might count it as a Core meal too. Very delicious!! I am thinking you could easily add tofu to this as well. Thanks for a keeper!! - 23 Aug 2007 (Review from Allrecipes USA and Canada)