Asian Cabbage Soup (Hot and Sour Cabbage Soup) Recipe
This healthy, low-carb Cabbage Soup recipe is made with ginger, scallions, and your choice of ground meat (or sub plant-based ground meat). Vegan- and gluten-free adaptable.
How to Make the Best Asian Cabbage Soup (Hot and Sour Cabbage Soup)
This Asian cabbage soup brings together the comforting warmth of a hearty soup with the bright, tangy flavors of hot and sour cuisine. Loaded with tender cabbage, aromatic ginger, and savory ground meat, it’s the perfect bowl to warm you up on a chilly day while still keeping things light and healthy.
What makes this soup truly special is the balance of flavors—the rice vinegar adds that signature tang, while the sesame oil and soy sauce bring depth and umami. The ginger and garlic provide a fragrant backbone that makes every spoonful incredibly satisfying. Plus, with only 187 calories per serving, you can enjoy a generous bowl without any guilt.
This recipe is incredibly versatile and adapts easily to different dietary needs. Swap in plant-based ground meat and vegetable broth for a vegan version, or use gluten-free soy sauce for those avoiding gluten. It comes together in just 30 minutes, making it perfect for busy weeknights when you want something nourishing without spending hours in the kitchen.
Asian Cabbage Soup (Hot and Sour Cabbage Soup)
This healthy, low-carb Cabbage Soup recipe is made with ginger, scallions, and your choice of ground meat (or sub plant-based ground meat). Vegan- and gluten-free adaptable.
Ingredients
Main Ingredients
Seasonings
Instructions
Cooking the Soup
- In a heavy-bottom pot or Dutch oven, heat olive oil over medium-high heat. Add the ground meat, onion, and salt, and stir, breaking the meat apart and browning it up a bit, about 6 minutes.
- Lower the heat to medium, add the garlic, ginger, chili flakes, and pepper, and sauté for 2-3 minutes.
- Add the bell pepper, celery, and cabbage, sauté for just a few more minutes, then add the broth. Bring to a simmer, cover the pot, lower the heat, and gently simmer for 10-15 minutes or until the cabbage has softened.
- Season. Add the vinegar, soy sauce and sesame oil. Give a stir and taste. It should taste deep and tangy. If not, add a little more soy or vinegar to taste. Add a little sriracha or garlic chili paste to taste (or add more chili flakes) and stir in the scallions.
- Garnish with scallions or cilantro, sesame seeds and a drizzle of sesame oil.
Notes
- If the broth becomes too salty, just add a little splash of water to dilute.
- You can use purple, green, or napa cabbage for this recipe.
- For a vegan version, use plant-based ground meat and vegetable broth.
- Adjust the chili flakes to your preferred spice level (use up to 1/2 teaspoon for more heat).
