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The result was this soup - an easy, vegan-friendly mix of broth, hot peppers, garlic, ginger, mushrooms, soft rice, and lightly simmered cabbage. We tossed in a lime's worth of juice, too, for a slightly pungent and refreshing taste, and we served the soup with hot chili garlic sauce for extra burn.

The soup on its own is not too spicy; there's just a pleasant warmth from the jalapenos, so don't be afraid to make it as it is. If you want extra heat, serve with the chili sauce or add more peppers.

The soup took about an hour straight from start to finish.

Hot and Sour Mushroom, Cabbage, and Rice Soup
Makes 8 1-cup servings

1 tablespoon canola oil
3 jalapeno peppers, diced
6 cloves garlic, minced
1 small lump ginger, grated
1 1/2 cups cremini mushrooms, washed and sliced
1 lime, zest and juice
8 cups broth -- turkey, chicken, or vegetable
1/2 cup jasmine rice
Soy sauce
1/2 head green cabbage, cut in half and shaved thin
Chili garlic sauce, to serve

Heat the oil in a large heavy pot or Dutch oven over medium heat. Add the diced peppers, garlic, and ginger and cook for about five minutes or until fragrant and slightly softened. Add the mushrooms and cook for another ten minutes over medium heat, or until mushrooms are browned.

Add the lime zest and broth and bring to a simmer. Add the rice, cover, and simmer for about 20 minutes or until the rice is just barely soft. Add the shaved cabbage, lime juice, and soy sauce to taste and simmer for another few minutes or until cabbage is hot.

Serve with chili or chili garlic sauce.

Related: Recipe: Mushroom Soup

(Images: Faith Durand)