hot and sour cabbage soup

Ingredients

• Servings: 6
• 4 (15 ounce) cans chicken broth
• 1 pound crumbled ground lamb
• 1 small head green cabbage, cored and shredded
• 1 1/2 cups fresh bean sprouts
• 1 bunch green onions, chopped
• 1 (15.25 ounce) can whole kernel corn
• 10 fresh mushrooms, sliced
• 1 teaspoon minced fresh ginger root
• 1/2 teaspoon minced garlic
• 1/3 cup distilled white vinegar
• 1 1/2 teaspoons sesame oil
• 1/4 cup szechwan sauce
• 1/4 cup soy sauce
• 1/3 teaspoon cayenne pepper

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• pour chicken stock into a large pot. stir the crumbled ground lamb into the stock, and simmer over medium heat until the lamb is cooked through and no longer pink, about 15 minutes. stir in the cabbage, bean sprouts, green onions, corn, mushrooms, ginger, garlic, vinegar, sesame oil, szechwan sauce, soy sauce, and cayenne pepper, and cook 5 minutes more. adjust seasonings to taste.