Hot and Sour Mushroom, Cabbage, and Rice Soup

By MelanieAnn

Ingredients

• 1 tablespoon canola oil
• 3 jalapeno peppers, diced
• 6 cloves garlic, minced
• 1 small lump ginger, grated
• 1 1/2 cups cremini mushrooms, washed and sliced
• 1 lime, zest and juice
• 8 cups chicken, or vegetable stock
• 1/2 cup jasmine rice
• Soy sauce
• 1/2 head green cabbage, cut in half and shaved thin
• Chili garlic sauce, to serve

Preparation

Step 1

Heat the oil in a large heavy pot or Dutch oven over medium heat. Add the diced peppers, garlic, and ginger and cook for about five minutes or until fragrant and slightly softened. Add the mushrooms and cook for another ten minutes over medium heat, or until mushrooms are browned.


Add the lime zest and broth and bring to a simmer. Add the rice, cover, and simmer for about 20 minutes or until the rice is just barely soft. Add the shaved cabbage, lime juice, and soy sauce to taste and simmer for another few minutes or until cabbage is hot.