This hot & sour cabbage soup is one of my favorite new soup recipes. I've never been super enthusiastic about cabbage before, but since throwing this recipe together, I feel completely different about it now. Somehow the combination of sour with spicy fits so well with the purple cabbage and brings out it's best qualities.
Purple cabbage is the healthiest kind of cabbage because it has the most antioxidants. Green cabbage will also work in this recipe, but not carry quite the same nutritional load. Plus the purple color it gives the soup is so pretty!
Recently I've started adding a bit of sauerkraut to this soup along with some of the juices, and that adds to the delicious sour flavor, but if you don't have access to good fresh sauerkraut that comes in a jar in the refrigerated section, feel free to omit it and replace with an extra tablespoon of lime juice. The tofu is also optional. The cabbage and mushrooms are hearty enough that it's not entirely necessary, but it does make the soup more filling.
This soup recipe was inspired by the Dr. McDougall's hot & sour ramen noodle instant soup. When we were travelling in our trailer across the country, we loved the convenience of having instant soups at rest stops and campsites along the way, but they're not an ideal health food at all. I wanted to make my own version that was full of healthy veggies instead and the result was this delicious cabbage soup.
If you try this recipe, leave a comment down below!