Name: Hot and Sour Vegetable Soup Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 1 cup of cabbage (finely chopped); 1 cup of green beans (finely chopped); 1/2 cup carrots (finely chopped); 1 cup mushrooms (cut into small pieces); 1 tablespoon garlic (finely chopped); 1 tablespoon ginger (finely chopped); 1 tablespoon coriander leaves (finely chopped); 3-4 green chilies (finely chopped, you can use as many as you like); 1/2 tablespoon chives or spring onion greens (finely chopped); 1/2 teaspoon of powdered black pepper; 5 teaspoons of corn starch; 2 tablespoons white vinegar; 2 tablespoons low sodium soy sauce or 1/2 tbsp. of high sodium soy sauce; 1 tablespoon red chili sauce; 1L water; salt (to taste)

Hot and Sour Soup is a recipe of a popular Indo-Chinese style soup. This is a hearty and satisfying soup made with lots of veggies and has a spicy, savory, and tangy flavor! Once you have the veggies ready, your soup will be ready in 10 min!

Hot and Sour Vegetable Soup Recipe

Author: Nupur Bhattacharya Cuisine:Indian, Indian-Chinese Courses:Dinner, Lunch Recipe Keys: Gluten Free Vegan V Vegetarian

Difficulty:BeginnerPrep time: 20 minutesCook time: 10 minutesTotal time: 30 minutesServings:4 servings

Ingredients

1 cup of cabbage (finely chopped)
1 cup of green beans (finely chopped)

1/2 cup carrots (finely chopped)
1 cup mushrooms (cut into small pieces)
1 tablespoon garlic (finely chopped)

1 tablespoon ginger (finely chopped)
1 tablespoon coriander leaves (finely chopped)
3-4 green chilies (finely chopped, you can use as many as you like)

1/2 tablespoon chives or spring onion greens (finely chopped)
1/2 teaspoon of powdered black pepper
5 teaspoons of corn starch

2 tablespoons white vinegar
2 tablespoons low sodium soy sauce or 1/2 tbsp. of high sodium soy sauce
1 tablespoon red chili sauce

1L water
salt (to taste)

Instructions

Set a pot on medium high heat and add in the finely chopped ginger and garlic

Stir fry for 15 to 20 seconds, you don’t need to brown them
Now add in the mushrooms. The main taste of the broth comes in from the mushroom pieces.
Stir fry the mushroom pieces till they get dark brown in color. This should take ~2-3 minutes

Now add in the carrots and the french green beans.Stir fry these for ~ a minute
Now add in cabbage and stir fry the cabbage for not more than 15 seconds
Now add in ~4 cups of water ( ~ 1L)

Add in the chopped green chillies.
Let the broth come up to a boil
Add ~4 tablespoons of water to the cornstarch. Mix thoroughly so it forms a lump free slurry.

Once the soup starts to boil, it’s time to add the sauces
I am using 2 tablespoons of low sodium soy sauce. If you’re using the high sodium one, 1/2 tablespoon should be enough
Next, add in 2 tablespoons of white vinegar

I’m adding in a tablespoon of the red chili sauce, you can add as much as you like!
Add in 1/2 teaspoon of powdered black pepper.
Add salt to taste

Add in the corn starch slurry a little bit at a time. As the soup keeps boiling, the broth will get thicker. The consistency that we are going for, is just slightly thick
Turn off the heat and garnish with coriander leaves and the chives or spring onion greens

Video

Notes

If you don’t like mushrooms, you can add in some veggie or chicken stock powder to the soup

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