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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 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 oil in large pot over medium heat. Add onion and sauté for 3-4 minutes. When onions are cooked well, add cabbage, carrots and tomatoes. Let cook for 2-3 minutes, stirring occasionally. Meanwhile, cut tofu into bite-sized pieces. Add tofu and remaining ingredients to 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, add fresh pepper to each serving.

Adapted from Plant Based On a Budget

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