Hot and Sour Cabbage Soup

Hot and Sour Cabbage Soup


"We've taken ordinary hot and sour Asian soup to the next level! Even picky eaters will love this wonderful balance of vegetables and meat!"


40 m servings 323 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 323 kcal
  • 16%
  • Fat:
  • 14.8 g
  • 23%
  • Carbs:
  • 29.6g
  • 10%
  • Protein:
  • 21.1 g
  • 42%
  • Cholesterol:
  • 56 mg
  • 19%
  • Sodium:
  • 2331 mg
  • 93%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Pour chicken stock into a large pot. Stir the crumbled ground pork 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, green onions, corn, mushrooms, ginger, garlic, vinegar, sesame oil, Szechwan sauce, soy sauce, and cayenne pepper, and cook 5 minutes more. Adjust seasonings to taste.
  • profile image

Your rating



  1. 62 Ratings


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 ...

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!

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 doin...

very good. I didn't have sezchuan sauce so I used the rooster hot sauce. It was great and easy. I also just used the veggies I had on hand and hot Italian sausage instead of ground pork. ** thi...

This is the exact recipe I needed to use my leftover cabbage & raw ground pork ingredients from making gyoza. The taste is better than expected even if you don't have all the ingredients! I onl...

Fabulous!! Even though I burned my tongue during the taste-test, I could sense the hot vs. sour. I will definitely make again. I might experiment with different brands of szechwan sauce.

This stuff is delicious!

Oh, yes! This hit the spot when you get the cravings for it. I might increase the vinegar to 1/2 c. next time, just because I like the "bite" of it and kick up the heat just a tad. Thank you!

Restaurant quality at home. I omit the corn, use rice vinegar for distilled and use Sriracha Hot chili sauce to taste. Those who like it hotter, can add to their own liking per individual serv...