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!
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!
Ingredients: (Measuring cup used, 1 cup = 250 ml)
2 large/6 small cloves of garlic, finely grated
1 inch ginger, finely grated
1-2 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 tablespoons dark soy sauce, adjust as per taste
1 teaspoon green/red chilly sauce, adjust as per desired heat
1-2 tablespoons rice wine vinegar/white vinegar, adjust as per taste
1 tablespoon oil
2.5- 3 cups of vegetable stock/water
1 tablespoon cornflour diluted in 1/4 cup cold water, add more or less of cornflour depending on the desired thickness
handful of scallion greens/ spring onions, for garnishing
1/4 teaspoon black or white pepper
1/2 teaspoon sugar (optional)
salt if required, as the sauces already have salt
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.
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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Have a great week ahead!