Cabbage and Carrot Soup
After the Kentuckyaki Lettuce Wraps, I had a LOT of leftover shredded cabbage, carrots and tofu. I wanted to use it to make something different, but since I have little faith in my own kitchen inventions, I turned to Google, and as usual, I wasn’t disappointed. Not only did I find a perfect recipe, but also found a great new site to browse, with great photography to boot. (I think I may have stumbled upon a future Friday Fave!)
I followed the recipe for Hot and Sour Cabbage Soup almost exactly, however instead of red chili flakes I used a hot pepper from our garden and I substituted Soy Sauce for the Tamari because it saved me a trip to the store.
If you are expecting the type of Hot and Sour soup you get at Chinese restaurants, it didn’t taste like that (to me) because of the tomato base, but the end result was a soup that was healthy and filling. I made a large batch, and like any soup, it got better each day as all the flavors had a chance to really blend.