Hot and Sour Cabbage Soup

• 2 Tbsp olive oil
• 1 tsp sesame oil
• 1 small onion, finely chopped
• 1 small head of cabbage, shredded
• 1 ½ cups carrots, shredded
• 1 can of crushed tomatoes
• 4 cups water
• 2 cups Organic Vegetable Broth
• 1 block Vermont Soy Organic Tofu
• 1/3 cup soy sauce
• 1/3 cup + 2 Tbsp rice wine vinegar
• 1 Tbsp fresh ground pepper
• 1 Tbsp crushed red pepper
• 1 Tbsp fresh ginger, chopped

Click here for instructions on shredding cabbage.

Heat the oil in a large pot over medium heat. Add the onion and sauté for 3-4 minutes. When the onions are cooked well, add the cabbage, carrots and tomatoes. Let cook for 2-3 minutes, stirring occasionally.

Meanwhile, cut the tofu into bite-sized pieces. Add the tofu and the remaining ingredients to the pot.

Turn up the heat and bring the soup to a boil, then turn to low and cover the pot. Allow to simmer for for 20 minutes, stirring occasionally.

Serve hot and add fresh pepper to each serving.