A delightful and flavorful soup that combines the tanginess of vinegar with a spicy kick, perfect for a cozy meal.
Heat a large soup pot over medium heat and spray with cooking spray.
Ensure the pot is evenly coated to prevent sticking.
Add the chopped onion to the pot and sauté until softened.
Stir occasionally to avoid burning the onions.
Quarter the cabbage, remove the core, and shred it using a chef's knife.
Cut the cabbage into even strips for uniform cooking.
Add the diced tomatoes, shredded cabbage, sliced mushrooms, and chicken broth to the pot. Stir to combine.
Ensure all ingredients are submerged in the broth for even cooking.
Stir in the soy sauce, rice vinegar, chili flakes, and a pinch of salt. Bring the mixture to a boil.
Taste the broth and adjust seasoning as needed.
Reduce the heat to medium-low, cover the pot, and let the soup simmer for 20 minutes or until the cabbage reaches your desired tenderness.
Stir occasionally to ensure even cooking.
Season with freshly ground black pepper before serving.
Add pepper to taste, adjusting for spice preference.
Serve the soup hot, garnished with additional chili flakes if desired.
Pair with a side of crusty bread or steamed rice for a complete meal.
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