ASIAN CHICKEN CABBAGE SOUP

Ingredients

• 2 teaspoons toasted sesame oil
• 1 tablespoon ginger (minced)
• 1 clove garlic (minced)
• chili paste (optional)
• 4 cups chicken broth (low sodium)
• 2 tablespoons soy sauce (low sodium)
• 2 tablespoons Natural Rice Vinegar
• 2 tablespoons hoisin sauce
• 1 cup cooked chicken breast (shredded, such as rotisserie)
• 2 cups cabbage (shredded )
• salt and pepper (to taste)
• cilantro, jalapeno slices (optional garnish)

Instructions 

1. Heat sesame oil over medium heat in a stockpot. Add ginger, garlic and chili paste and saute until fragrant, about 30 seconds. 
2. Pour in the chicken broth, soy sauce, rice vinegar, and hoisin sauce. Whisk to combine then increase heat to high.
3. Bring the pot to a boil then add in shredded chicken breast and cabbage. Reduce to low and simmer until cabbage is tender, about 5 minutes.
4. Season with salt and pepper to taste. Garnish with cilantro or jalapeño slices to serve.