Hot and sour vegetable soup

 

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As the temperatures drop, one really craves warm and comforting food! What better than a bowl of piping hot soup?? Nothing else shouts comfort than this age old remedy. Today I’m sharing one of my many favorite soup recipe- Hot and sour soup, which is yet another classic and much loved Indo- Chinese soup by one and all!


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This soup comes together fairly quickly once you have prepped all your veggies. The moment you dig into this soup, your taste buds are awakened by the tiny bits of ginger and garlic, along with the heat and tang from all those oriental flavors! The chilli sauce/red or green chillies and pepper give this soup the heat, the vinegar lends the sour flavor, and of course there is the quintessential soy sauce, without which most Chinese dishes are incomplete. This soup is truly satisfying, and makes for a light and filling weeknight dinner meal. I hope you give it a try!

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Step by step instructions-

1.Heat oil in a wok/heavy bottomed pan, add ginger, garlic and finely chopped green chillies, saute on medium high heat until aromatic.

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2.In go all the veggies next except for the scallions, stir fry for 1-2 minutes.

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3.Next add chopped scallions, saute for 30 seconds

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4.Mix well and add vegetable stock or water and the soy sauce, green chili sauce, sugar & pepper pwder.  Bring to a boil , cook for another 2-3 minutes. Do not overcook the veggies, they should still retain a bite. Stir the cornflour slurry again, as it has a tendency to settle down, and add to the soup, keep stirring until the soup thickens.

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5.Add the vinegar, mix well, check for seasonings, add salt if required. Serve the soup immediately, garnish with finely chopped scallion greens along with chilli vinegar, soy sauce and chilly sauce on the side.

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Print
Hot & Sour Vegetable soup
Prep Time
10 mins
Cook Time
12 mins
Total Time
20 mins
 

Hot & sour soup is a classic Indo-Chinese soup,  with a perfect balance of heat and tang from all those oriental flavors!

Course: Appetizer, Soup
Cuisine: Indo-Chinese
Servings: 4 people
Author: Freda Dias
Ingredients
  • 2 large garlic cloves finely grated
  • 1 inch ginger finely minced
  • 1 to 2 nos. green chillies finely chopped
  • 1/2 cup shredded carrots
  • 1/2 cup finely chopped green beans
  • 1/4 cup finely chopped scallions (spring onions) white portion
  • 1/2 cup finely chopped cabbage
  • 1/4 cup finely chopped red cabbage
  • 2 tbsp dark soy sauce adjust as per taste
  • 1 tsp green/red chilli sauce adjust as per desired heat
  • 1 to 2 tbsp rice wine vinegar/white vinegar adjust as per taste
  • 1 tbsp oil
  • 2.5 to 3 cups vegetable stock/water
  • 1 tbsp cornflour/cornstarch mixed with 1/4 cup cold water, add more or less of cornflour depending on the desired thickness
  • 1/4 tsp black/white pepper powder
  • Handful of scallion greens/ spring onions for garnishing
  • 1/2 tp sugar optional
  • Salt, as required as the sauces already have salt
Instructions
  1. Heat oil in a wok/heavy bottomed pan, add ginger, garlic and finely chopped green chillies, saute on medium high heat until aromatic.

  2. In go all the veggies next except for the scallions, stir fry for 1-2 minutes.

  3. Next add chopped scallions, saute for 30 seconds

  4. Mix well and add vegetable stock or water and the soy sauce, green chili sauce, sugar & pepper pwder. Bring to a boil , cook for another 2-3 minutes. Do not overcook the veggies, they should still retain a bite. Stir the cornflour slurry again, as it has a tendency to settle down, and add to the soup, keep stirring until the soup thickens.

  5. Add the vinegar, mix well, check for seasonings, add salt if required. Serve the soup immediately, garnish with finely chopped scallion greens along with chilli vinegar, soy sauce and chilly sauce on the side.

Recipe Notes

1.Feel free to use any veggies of your choice, I used whatever I had at hand, you can add more or less of any vegetable.

2.You can also add in some cooked shredded chicken along with the veggies for a non vegetarian version.

3.Adjust the amount of chilli sauce and vinegar as per desired heat and tang.

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Thank you mom for modeling your hands for this pic 🙂

Notes :

1.Feel free to use any veggies of your choice, I used whatever I had at hand, you can add more or less of any vegetable.

2.You can also add in some cooked shredded chicken along with the veggies for a non vegetarian version.

3.Adjust the amount of chilli sauce and vinegar as per desired heat and tang.

You may also like :

Sweet corn vegetable soup-

sweet-corn-veggie-soup

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I would love to hear from you , please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com

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Have a great week ahead!

Regards,

Freda

 

 

 

16 comments

  1. Loretta says:

    What a comforting bowl of soup for a cold winter’s day Freda. Will definitely be bookmarking this and trying it when the temperatures turn frigid 🙂 I’ve tried the Vietnamese sweet and sour soup and absolutely love it, so I know I’ll love this too. By the way, I’m having trouble with your site these days. I wonder if anyone else has encountered it too?

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