step by step vegetable hot and sour soup recipe, how to make veg hot and sour soup

vegetable hot and sour soup recipe, how to make veg hot and sour soup

By dassana amit on December 20th, 2014 17 Comments

vegetable hot and sour soup recipe – step by step recipe to make a spicy, sour and hot vegetable soup.

come winters and we really look forward to having hot bowl of soups in the season, even though we are not much of soup lovers. its the magic of winters, i think. its not only soups, but we also prefer steaming hot dal or veg stews.

soups are so comforting and warm in this cold and dry season. as a person who loves this season in india, i also look forward to the fresh vegetables and greens available in the local markets.

sharing today a favorite soup recipe from the fusion indo chinese cuisine. this soup recipe is aptly titled, hot and sour soup. the hot element comes from ingredients like chilies or black pepper. so either red chili paste or green chili sauce is added. adding the chili paste and sauce, gives the soup its pungent and hot taste. some folks add black or white pepper to get this quality of heat. in this recipe, i have added black pepper, as its easily available at home, than a chili sauce or paste.

the sour element in the soup comes from vinegar. i have added rice vinegar. you can also use a good quality chinese vinegar. even regular white vinegar can be added, if you don’t have rice vinegar. depending on the flavor and quality of the vinegar added, the soup will get its smoky and sour flavor.

veggies can be of you choice. even bamboo shoots, sprouts and tofu can be added. you can also add dried mushrooms. since dried mushrooms are not available here, i have added fresh button mushrooms. another similar spicy and hot soup recipe is veg manchow soup recipe made from mix vegetables.

the soups that they serve at restaurants is usually very thick, which we do not like. so i usually keep a slight thin consistency. but if you want a slightly thick consistency, then just add 1 or 2 tsp more of the corn starch.

this hot and sour soup makes for a good starter recipe with an indo chinese menu. the recipe can be easily doubled or tripled.

step by step vegetable hot and sour soup recipe:

1. first rinse and shred the cabbage and french beans. wipe the mushrooms with a wet cloth and then slice them. rinse, peel and grate the carrots. chop the onions, ginger and garlic. here i have added red cabbage, but you can easily add green cabbage.

2. heat 1 tbsp oil in a pan or wok/kadai. add finely chopped onion, ginger and garlic.

3. stir and saute on a medium flame for 2 minutes.

4. then add the finely chopped french beans. stir.

5. add the sliced mushrooms.

6. on a medium to high flame, stir fry till the mushrooms get lightly browned from the edges.

7. meanwhile make a paste of corn starch and water. keep aside.

8. once the mushrooms are lightly browned (takes about 5 to 6 minutes on a medium to high flame) add carrots, cabbage and celery.

9. stir fry on a high flame for 2 to 3 minutes.

10. add water or veg stock.

11. stir well.

12. add soy sauce and stir.

13. then season with salt. keep a check on the amount of salt as soy sauce already has a lot of salt. i added just about one-fourth teaspoon first and adjusted towards the end.

14. bring the soup to a simmer on medium flame.

15. stir the corn starch paste and add it to the soup.

16. stir again very well.

17. allow the soup to thicken on a low to medium flame, which takes a couple of minutes.

18. when the soup has thickened, add black pepper or white pepper.

19. add rice vinegar or any good quality chinese vinegar.

20. give a final stir. switch off the flame. check the taste and add more soy sauce, vinegar or salt or black pepper if required.

21. serve the vegetable hot and sour soup steaming hot garnished with coriander leaves. you can also just mix the coriander leaves in the soup, after adding vinegar and then serve.

if you are looking for more soup recipes then do check tomato soup, vegetable soup, sweet corn soup, cream of mushroom soup, cream of celery soup, creamy corn vegetable soup and cream of broccoli soup recipe.

vegetable hot and sour soup recipe below:

4.8 from 4 reviews

vegetable hot and sour soup recipe

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PREP TIME

15 mins

COOK TIME

30 mins

TOTAL TIME

45 mins

veg hot and sour soup recipe - spicy and hot soup made with mixed vegetables. an indo chinese step by step recipe.

AUTHOR: dassana

RECIPE TYPE: side, starters

CUISINE: indo chinese

SERVES: 2-3

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

• 1 small carrot, about 50 gms or ¼ cup grated carrots
• 5 to 6 button mushrooms or ¾ cup sliced mushrooms
• ¼ cup shredded cabbage
• ¼ cup finely chopped french beans
• 1 small onion, finely chopped, about ¼ cup finely chopped onions
• 1 tsp finely chopped garlic/lahsun
• 1 tsp finely chopped ginger/adrak
• 2 tsp finely chopped celery (optional)
• 4 to 5 tsp corn starch dissolved in 2 tbsp water (for a slight thicker consistency in the soup, dissolve 6 to 7 tsp corn starch in 3 tbsp water)
• ¾ tsp black pepper or white pepper or ¾ tsp red chili paste or green chili sauce
• 3 tsp soy sauce or add as required
• 2 tsp rice vinegar or add as required
• 2.5 cups water or veg stock
• 2 to 3 tsp chopped coriander leaves/dhania patta
• 1 tbsp oil
• salt as required

INSTRUCTIONS

1. first rinse and shred the cabbage and french beans. wipe the mushrooms with a wet cloth and then slice them. rinse, peel and grate the carrots. chop the onions, ginger and garlic.
2. heat 1 tbsp oil in a pan or wok/kadai.
3. add finely chopped onion, ginger and garlic. stir and saute on a medium flame for 2 minutes.
4. then add the finely chopped french beans. stir and add the sliced mushrooms.
5. on a medium to high flame, stir fry till the mushrooms get lightly browned from the edges.
6. meanwhile make a paste of corn starch and water. keep aside.
7. once the mushrooms are lightly browned (takes about 5 to 6 minutes on a medium to high flame) add carrots, cabbage and celery.
8. stir fry these veggies on a high flame for 2 to 3 minutes.
9. add water or veg stock. stir well. add soy sauce and stir.
10. then season with salt. keep a check on the amount of salt as soy sauce already has a lot of salt. i added just about one-fourth teaspoon first and adjusted towards the end.
11. bring the soup to a simmer on medium flame.
12. stir the corn starch paste and add it to the soup. stir again very well.
13. allow the soup to thicken on a low to medium flame.
14. when the soup has thickened, add black pepper or white pepper and vinegar.
15. give a final stir. switch off the flame. check the taste and add more soy sauce, vinegar or salt or black pepper if required.
16. serve the veg hot and sour soup steaming hot garnished with coriander leaves. you can also just add the coriander leaves towards the end and then serve.

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