Hot and Sour Cabbage Soup

Ingredients

• 2 cups Green cabbage, shredded
• 1 cup Mushrooms, sliced (shiitake or button)
• 3 cups Chicken or vegetable broth
• 1.5 tbsp Soy sauce
• 2 tbsp Chinese black vinegar (or rice vinegar)
• 1 tbsp Ketchup(optional)
• 0.5 tsp White pepper
• 0.5 tsp Sugar
• 1 tbsp Cornstarch
• 2 tbsp Water (for cornstarch slurry)
• 1 large Egg
• 1 tsp Sesame oil
• 1 clove Garlic, minced(optional)
• 1 tsp Ginger, minced(optional)
• 0.5 tbsp Chili oil or chili flakes(optional)

Instructions

1. 1

   Prep (10 minutes): Shred the cabbage, slice the mushrooms, and mince garlic/ginger if using. Whisk the egg in a small bowl. Mix cornstarch with water to make a slurry.

2. 2

   Cook (20 minutes): In a pot, bring broth to a simmer. Stir in soy sauce, vinegar, sugar, white pepper, and (if using) ketchup, garlic, ginger, and chili oil.

3. 3

   Add cabbage and mushrooms and simmer until the cabbage is tender, about 10–12 minutes.

4. 4

   Stir the cornstarch slurry, then pour it into the simmering soup while stirring, until slightly thickened, about 1–2 minutes.

5. 5

   Reduce heat to low. Slowly drizzle in the beaten egg while stirring gently to form silky ribbons. Stir 30–60 seconds, then turn off heat and stir in sesame oil.