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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.