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hot and sour soup

Hot and sour soup

Abhipriya Raghav
Hot and sour soup is an Indo-Chinese recipe that is loaded with lots of vegetables cooked in a flavorful broth with few spices.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Soup
Cuisine Indo-Chinese
Servings 8 servings

Ingredients
  

  • 150 grams mushroom, chopped
  • 4 tbsp sweet corn kernels
  • 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.
    hot and sour soup
  • In a large pot on high-medium heat, add sesame oil. Once hot, add onions, ginger and garlic and saute for a minute.
    hot and sour soup
  • Add all the vegetables and toss it. Let it cook for less than a minute on high heat.
    hot and sour soup
  • Add the vegetable stock and bring it to a boil.
    hot and sour soup
  • Reduce the heat to low and add the soya sauce, vinegar, salt and pepper.
    hot and sour soup
  • Mix corn starch and water water without any lumps.
    hot and sour soup
  • Add the corn starch slurry to the soup and bring it to a boil. Cook until it thickens to your desired consistency.
    hot and sour soup
  • Garnish with spring onion greens and serve piping hot.
    hot and sour soup

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.
Keyword chinese, hot and sour, hot and sour soup, indo-chinese, soup, veg soup, vegetable soup, vegetables