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30 minutes
25 minutes
55 minutes
- 8 cups vegetable broth
- 1 head cabbage, coarsely chopped
- 2 cups chopped celery
- 2 medium yellow onions, sliced lengthwise
- 1 cup diced mushrooms
- 1 cup fresh bean sprouts
- 3 green onions, sliced
- 2 jalapeno peppers, diced
- 1 dash Sriracha sauce, or to taste
- In a large stockpot, bring vegetable broth, cabbage, celery, onions, and mushrooms to a boil. Cover and simmer for 20 minutes on low heat.
- In each of the 4 serving bowls, add 1/4 cup of bean sprouts, then distribute green onions and jalapenos evenly. Pour soup into each bowl and drizzle with Sriracha sauce. Serve promptly.
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