Ingredients
- 2 teaspoons toasted sesame oil
- 1 tablespoon fresh ginger, minced
- 1 clove garlic, minced
- Chili paste (optional, to taste)
- 4 cups low-sodium chicken broth
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons natural rice vinegar
- 2 tablespoons hoisin sauce
- 1 cup cooked chicken breast, shredded (such as rotisserie)
- 2 cups shredded cabbage
- Salt and pepper, to taste
- Fresh cilantro or jalapeño slices, for garnish (optional)
Instructions
- Heat the toasted sesame oil in a stockpot over medium heat.
- Add the minced ginger, garlic, and chili paste (if using) and sauté until fragrant, about 30 seconds.
- Pour in the chicken broth, soy sauce, rice vinegar, and hoisin sauce. Whisk to combine.
- Increase the heat to high and bring the mixture to a boil.
- Once boiling, add the shredded chicken and cabbage to the pot.
- Reduce the heat to low and let simmer until the cabbage is tender, about 5 minutes.
- Season the soup with salt and pepper to taste.
- Ladle into bowls and garnish with fresh cilantro or jalapeño slices, if desired. Serve hot.
Notes
- Adjust the chili paste to your preferred spice level.
- For a more substantial meal, you can add tofu or a side of rice.
- Fresh ginger is key to getting the right flavor; avoid using powdered ginger if possible.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
- Diet: Low Calorie
Nutrition
- Serving Size: 1 serving
- Calories: 215 kcal
- Sugar: 4g
- Sodium: 650mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 21g
- Cholesterol: 55mg
