Hot and Sour Soup

This restaurant-style Hot and Sour Soup recipe makes the best veg hot and sour soup! It is hearty, deliciously comforting, spicy, and sour.

Recipe Source Link:https://www.mygingergarlickitchen.com/hot-and-sour-soup/

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RECIPE INGREDIENTS

» For Hot and Sour Soup

• 1/4 head of large cabbage, or 1 1/4 cups chopped
• 2 medium-sized carrots
• 5-6 button mushrooms
• 2 tablespoons sesame oil or any neutral oil
• 4-5 cloves garlic
• 1-inch ginger
• 1/3 cup French beans
• 1-2 small green chili
• 4 cups of water or vegetable stock
• 2-3 tablespoons coriander stems
• 2 tablespoons soya sauce
• 2 teaspoon red chili sauce
• 1 tablespoon vinegar
• 1/2 teaspoon sugar
• 1 teaspoon white or black pepper powder
• 1 teaspoon chili oil, or as per taste

» For cornstarch slurry

• 2 tablespoons corn-starch
• 3 tablespoons water

» For Garnish

• Spring onion, chopped
• 1/2 teaspoon chili oil
• Fresh coriander leaves

RECIPE INSTRUCTIONS

» Preparation

1. Peel the carrots and chop or grate them. Also, chop the cabbage and set it aside.
2. After that chop mushrooms, french beans, coriander stems, green chilies garlic, and ginger.

» Stir-Frying Vegetables:

1. Heat oil in a saucepan or wok. Once hot, add ginger and garlic and saute for 1 minute on medium heat.
2. Add mushrooms and stir well, and saute on medium heat for 2 minutes or till the mushrooms become lightly browned.
3. Now add cabbage, carrot, french beans, green chilies and saute for about 1 minute.

» Making hot and sour soup

1. Add vegetable stock, and mix. Bring it to a boil, and add chopped coriander stems. Mix well and let it boil over medium heat. Meanwhile, make a corn-starch slurry by mixing 2 tablespoons corn-starch with 3 tablespoons water. Keep it aside.
2. Once it starts to boil, add soya sauce, chili sauce, vinegar, sugar and mix everything well, and let it boil for 1 minute.
3. Now, turn the heat to low. Stir the cornstarch slurry and gradually add it to the soup. Keep stirring and mixing the soup.
4. Now add salt to taste, and mix well. Also add black or white pepper powder and mix again until everything is well combined.
5. Add spring 2-3 tablespoons spring onions and mix. Also, add 1/2 teaspoon of chili oil and mix.
6. Allow the soup to thicken on low heat. You need to cook it until it's semi-thick. Serving hot in a soup bowl and garnish with spring onion, chili oil, coriander leaves.

RECIPE NOTES

1. I have used mushrooms, carrots, cabbage, french beans, spring onions, ginger, garlic, and green chilies. But you can also use other vegetables.
2. This recipe calls for dark soy sauce, you can also use a combination of dark and light soya sauce. Also, it has some chili sauce.
3. I have added freshly chopped cilantro stems in this recipe, but you can also add some chopped celery.
4. I used sesame oil in this recipe, but you can also use any neutral oil.