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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.

Adapted from Plant Based On a Budget

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