Any Indo-Chinese fan in-house, just like me? It is such an amazing cuisine that has a hint of Indian taste in all the recipes! Oh my! What an innovation to perfectly suit our taste buds. On that note, this Indo-Chinese style hot and sour soup is a treat for you all!
Rainy days are always accompanied by a bowl of hot soup. With cold the temperature starting to dip in most places, all we crave for is a comfort food. And there is nothing more comforting than a steaming bowl of soup in this cold weather.
Hot and sour soup is what you want to reach for, when you crave for a comfort food. A piping hot bowl of this soup, the smell of the broth, the goodness of all veggies is sure to bring back all your childhood memories of your mom’s kitchen. It sure brought mine.
My mom always made veg soups only and she makes it with so many vegetables. I guess she would just throw in everything that is available at home in that pot of boiling soup. Anyways, it would just be amazing and the most comforting food, especially in the cold weather. And now I understand that that bowl of so up was the only way to sneak in all vegetables possible with everyone enjoying it too!
This hot and sour soup is the perfect Indo-Chinese recipe to satisfy all your cravings. And the best accompaniment to this soup would be an Indo-Chinese meal. Wow! Who wouldn’t love this? I mean an Indo-Chinese meal is what we would all reach for at any time of the day, right?
So, this hot and sour soup is wholesome. It has loads of vegetables and honestly I think the choice of vegetables used is completely ones preference. Mostly in restaurants, carrots, French beans, sweet corn, cabbage is what is used. I have added broccoli and mushroom too to make it more healthy and flavorful.
Broccoli gives so much flavor and also the green color is so appealing. Mushrooms on the other hand gives such an umami flavor that makes you crave for more. Another main flavor enhancing ingredient is the broth. Oh my god! The smell of broth is so amazing and flavorful that you will automatically want to have some soup.
Here, I have used vegetable broth to make a vegetarian soup option. But, feel free to use chicken broth or any other meat broth to enhance and deepen the flavor. Broth is what gives the soup the flavor. So, choose wisely. Of course vegetable broth is equally good. But, meat broth is always a level up.
So, enjoy having this hot and sour soup with your loved ones! Accompany this soup with an Indo-Chinese meal for a comfort meal on a cold day! Stay safe; stay healthy! Happy cooking and eating!
While you are here, do checkout my other soup recipes. Also try my Indo-Chinese rice recipes and non-veg appetizer recipes to make a meal to pair up with the soup.
Has meal planning been a little bit difficult during this lockdown? Look through my No Veggies, 21-Day Lockdown Series for ideas on what to cook during this lockdown.
If you have tried any of my recipes, then tag @the_busy_apron and share it on Instagram with the hashtag #thebusyapron. Also tag @TheBusyApron and share it on Twitter with the hashtag #thebusyapron
Hot and sour soup
Ingredients
- 150 grams mushroom, chopped
- 4 tbsp sweet corn kernels
- ⅓ cup shredded cabbage
- 1 medium carrot, finely chopped
- 1 small broccoli, stem removed and chopped
- 6-8 french beans, finely chopped
- 3 tbsp sesame oil
- 1 medium onion, finely chopped
- 1 tbsp garlic, finely chopped
- 1 tbsp ginger finely chopped
- 4 cups vegetable stock
- 3 tbsp dark soya sauce
- 2 tsp rice wine vinegar
- 1 tsp black pepper powder
- salt, as per taste
- 2 tbsp corn starch, dissolved in some water
- handful of spring onion greens, to garnish
Instructions
- Prep all your vegetables and keep aside.
- In a large pot on high-medium heat, add sesame oil. Once hot, add onions, ginger and garlic and saute for a minute.
- Add all the vegetables and toss it. Let it cook for less than a minute on high heat.
- Add the vegetable stock and bring it to a boil.
- Reduce the heat to low and add the soya sauce, vinegar, salt and pepper.
- Mix corn starch and water water without any lumps.
- Add the corn starch slurry to the soup and bring it to a boil. Cook until it thickens to your desired consistency.
- Garnish with spring onion greens and serve piping hot.
Notes
- You can add any vegetables of your choice.
- Adjust the quantity of vegetables to your liking.
- Add some boiled and shredded chicken for hot and sour chicken soup.
- You can also add some tofu or bamboo shoots too.
- You can replace the vegetable stock with chicken stock too.
- Add a beaten egg to the soup at the end to make egg drop hot and sour soup.
- While adding the egg, make sure to stir continuously in the same direction.
- Sesame oil brings out a good flavor and is a key to any Chinese style recipe. You can replace with any available oil.
- Add some more corn starch if you want the soup to be more thick. Or let the soup boil for some more time for it to thicken a bit more.
- If you are replacing rice wine vinegar with normal white vinegar, then make sure you add half or even less than the specified quantity because white vinegar is quite strong.
Very tempting
Thank you 🙂