pickled cabbage vermicelli soup

How to Make Sour Cabbage and Vermicelli Soup: A Complete Guide

Sour cabbage and vermicelli soup is a comforting, tangy dish loved for its simplicity and rich flavors. Here’s a step-by-step guide to making it at home.

Ingredients:

200g sour cabbage (shredded), 100g vermicelli (soaked in warm water until soft), 1 tbsp cooking oil, 2 cloves garlic (minced), 1 tbsp light soy sauce, 1 tsp vinegar, 1 liter chicken or vegetable broth, salt and pepper to taste, and a pinch of sugar (to balance acidity). Optional: a dash of chili oil for spice.

Steps:

1. Prep the veggies: Drain the vermicelli and cut the sour cabbage into thin strips.

2. Sauté the aromatics: Heat oil in a pot over medium heat. Add minced garlic and stir until fragrant (about 30 seconds).

3. Cook the sour cabbage: Add the shredded sour cabbage and stir-fry for 2–3 minutes until slightly wilted. Pour in the broth, soy sauce, vinegar, and sugar. Bring to a boil.

4. Simmer and combine: Reduce heat to low, cover, and simmer for 5 minutes. Add the vermicelli and cook for another 2–3 minutes until the noodles are tender.

5. Season and serve: Adjust salt and pepper. Ladle into bowls, drizzle with chili oil if desired, and serve hot.

Tips: For a richer taste, add a dash of sesame oil or a boiled egg. This soup pairs perfectly with steamed rice or dumplings, making it a versatile meal for any season!