This Hot and Sour Soup is an Indo-chinese version. It’s a spicy and sour vegetable soup with lots of veggies. It’s a perfect soup in this season. The red chilli paste gives a nice spicy kick and the vinegar gives the sourness to the soup.
You can add any veggies of your choice, mushrooms give a meaty texture. Chopping the vegetables is the one that takes more time here, the soup itself is ready in 15 minutes.
Preparation Time: 15 minutes
Cook Time : 15 minutes
Serves : 2
Onion : 1 small finely chopped
Garlic : 2 cloves minced
Ginger : 1/4 inch piece minced
Green beans : 5 chopped finely
Button Mushrooms : 5 sliced
Carrots: 1 small grated
Cabbage : 1/4 shredded
Slurry : 5 teaspoons corn starch mixed in 3 tablespoons water
Red chilli paste : 3/4 teaspoon
Soy sauce : 3 teaspoons
Ground black pepper : 1/2 teaspoon
Rice vinegar/white vinegar : 1 1/2 tablespoons
Vegetable stock/water : 2 1/2 cups
Salt to taste
Scallions/spring onions: To garnish
Heat 1 tablespoon of oil in a pan, add onion, ginger and garlic . Stir and saute for 2 minutes on medium heat.
Add beans and mushrooms, stir and saute for 4 minutes. Add carrots, cabbage and saute for 2 minutes on high heat.
Add veg stock, soy sauce, salt, stir and bring the soup to a simmer on medium flame.
Add the slurry and let the soup thicken. It should take about 3 minutes.
Add vinegar, red chilli paste, black pepper stir and turn off the stove.
Garnish with scallions and serve immediately.