Chinese

Medium · Hot

Hot and Sour Cabbage Soup

A punchy, clear broth soup that wakes you up with vinegar tang and cayenne heat. Mei-Lin's version keeps the cabbage tender-crisp and finishes with sesame oil for wok-hei depth.

Recipe by

Mei-Lin Zhou

The Wok Hei Chaser

Prep

15 min

Cook

25 min

Total

40 min

Method

Prep

Mince the garlic and slice the ginger into thin matchsticks. Cut the onion into thin half-moons.

Shred the cabbage and slice the carrot into thin coins. Cut the scallion into 2-inch lengths, separating whites from greens.

Cut the tofu into 3/4-inch cubes and pat very dry with paper towels.

Build the Base

Heat a large pot or wok over high heat until smoking. Add 2 tablespoons of sesame oil.

Toss in the onion and stir-fry for 2 minutes until edges are translucent.

Add garlic and ginger, stir constantly for 30 seconds until fragrant—do not let it burn.

Cook the Soup

Pour in the chicken broth. Scrape up any browned bits from the bottom of the pot.

Add soy sauce, rice vinegar, cayenne, and salt. Stir to combine.

Bring to a vigorous boil, then add the cabbage and carrot. Cook uncovered for 5 minutes until cabbage is tender-crisp but still bright green.

Add Protein and Finish

Gently slide the tofu cubes into the simmering soup. Cook for 3 more minutes until heated through.

Taste and adjust—add more rice vinegar for tang, soy sauce for savory depth, or cayenne for heat.

Ladle into bowls and finish with scallion greens and a small drizzle of sesame oil.

Grade pending

Nutri-Score

Estimated nutrition

Grade pending · 100% ingredient coverage

Calories

164

per serving

Protein

Carbs

23g

Fat

Sat. fat

Fiber

Sugar

11g

Sodium

652mg

Heart HealthyDiabetes FriendlyAnti InflammatoryLow Sodium AdaptableWeight ManagementHigh ProteinLow CalorieGluten Free

Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.

Grade pending

Environmental impact

Estimated footprint

Grade pending · 100% ingredient coverage

kg CO₂e

0.3

per serving

Water

0.2m³

Runoff

0.06g P

Firm Tofu drives 46% of this recipe’s estimated footprint.

Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.

Flavor Profile

Umami

Sweet

Salty

Sour

Bitter

Spicy

Textures

Tender CrispSilkySmooth

Aromas

GingeryGarlickyNuttyPungent

Kitchen Equipment

Primary Tool

Wok

WokLarge PotChef Knife Cutting Board Ladle Measuring Cups Paper Towels

Counter FootprintMedium

Techniques

Stir FryingWok Hei ToastingSimmeringFinishing

Safety & Storage

Cross Contamination

Soy sauce contains wheat/gluten. Use dedicated gluten-free soy sauce if preparing for celiac or gluten-sensitive individuals. Clean all utensils and surfaces thoroughly before handling gluten-free ingredients.

Allergen Warning

Sesame oil is a major allergen. Even a small drizzle (1 tablespoon) can trigger reactions in sensitive individuals. Clearly label finished soup as containing sesame.

Cooking Temperature

Bring soup to a vigorous boil (212°F/100°C) before adding vegetables. Maintain rolling boil for at least 1 minute to ensure food-safe temperature throughout the broth.

Handling

Tofu must be patted completely dry before adding to soup. Moisture causes oil splattering when豆腐 (tofu) enters hot liquid. Pat dry with paper towels and handle gently to prevent breakage.

Storage

Refrigerate soup within 2 hours of cooking. Store in airtight container at 40°F (4°C) or below. Consume within 3-4 days for optimal quality and safety.

Shelf Life

Soup with tofu and vegetables has limited shelf life of 3-4 days refrigerated. Do not leave at room temperature for more than 2 hours total (including serving time).

Pro Tips

Technique

Do not walk away from this pot. The difference between tender-crisp cabbage and sad, grey cabbage is about 90 seconds. Keep your heat high and your attention higher.

Substitution

If you can't find rice vinegar, apple cider vinegar works, but reduce it by half and taste as you go — it's more aggressive than the mild rice variety.

From the chef

This soup is my grandmother's answer to the grey winter days in Chengdu — a broth that hits you with vinegar brightness and cayenne fire, then settles into something deeply comforting. I refuse to let the cabbage go mushy; it stays bright and tender-crisp because that texture is what makes you keep eating. The sesame oil at the end? That's my wok hei whisper, that nutty depth that makes you wonder why your soup tastes different from everyone else's.

Mei-Lin ZhouThe Wok Hei Chaser

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TagsHot And SourOne PotSpicyWeeknight DinnerTofuClear Broth

AllergensSoySesameWheatGluten

Source: generated · June 10, 2026