Ingredients
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1 small onion, minced (3 oz)
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8 ounces cabbage, about the size of a grapefruit
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15 ounces diced tomatoes (petite dice)
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5 -6 cups fat free chicken broth or 5 -6 cups vegetable broth
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1 (15 ounce) can straw mushrooms, undrained
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1/4 cup low sodium soy sauce
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1/3 cup seasoned rice vinegar (see note on substituting)
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1/2 teaspoon salt
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black pepper, to taste (a lot!)
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1 teaspoon hot red chili pepper flakes
Instructions
- NOTE: One cup of seasoned rice vinegar is the same as 3/4 cup white rice vinegar plus 1/4 cup sugar plus 2 teaspoons salt. I used this substitution and it was great.
- Spray a large soup pot with some cooking spray, and heat over medium heat. Add onion, and saute until soft.
- Meanwhile, quarter your cabbage, remove the core, and shred the cabbage with a large chef’s knife. Add tomatoes, cabbage, undrained mushrooms, and broth to the pot and stir well.
- Add the soy sauce, vinegar, chili flakes and salt. Bring to a boil, cover, then turn heat down to medium low. Simmer for 20 minutes or until cabbage is the desired tenderness.
- Grind a lot of fresh black pepper over the top and serve.