Hot and Sour Soup
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Sharing today a favorite soup recipe from the fusion Indo Chinese cuisine. This soup recipe is aptly titled, hot and sour soup. the hot element comes from ingredients like chilies or black pepper. So either red chili paste or green chili sauce is added. Adding the chili paste and sauce, gives the soup its pungent and hot taste. Some folks add black or white pepper to get this quality of heat. In this recipe, I have added black pepper, as its easily available at home, than a chili sauce or paste.
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The sour element in the soup Comes from vinegar. I have added rice vinegar. You can also use a good quality Chinese vinegar. Even regular white vinegar can be added, if you don’t have rice vinegar. Depending on the flavor and quality of the vinegar added, the soup will get its smoky and sour flavor.
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Recipe
INGREDIENTS
INSTRUCTIONS
Preparation of Hot And Sour Soup
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First, rinse and shred the cabbage and french beans.
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Wipe the mushrooms with a wet cloth and then slice them.
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Rinse, peel and grate the carrots. Chop the onions, ginger and garlic.
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Stir Frying Veggies For Hot And Sour Soup
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Heat 1 tbsp oil in a pan or kadai (wok).
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Add finely chopped onion, ginger and garlic. Stir and saute on a medium flame for 2 minutes.
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Then add the finely chopped french beans. Stir and add the sliced mushrooms.
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On a medium to high flame, stir fry till the mushrooms get lightly browned from the edges.
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Meanwhile make a paste of corn starch and water. Keep aside.
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Once the mushrooms are lightly browned (takes about 5 to 6 minutes on a medium to high flame) add carrots, cabbage and celery.
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Stir fry these veggies on a high flame for 2 to 3 minutes.
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Making Hot And Sour Soup
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Add water or veg stock. Stir well. Add soy sauce and stir.
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Then season with salt.
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Keep a check on the amount of salt as soy sauce already has a lot of salt. I added just about one-fourth teaspoon first and adjusted towards the end.
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Bring the soup to a simmer on medium flame.
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Stir the corn starch paste and add it to the soup. Stir again very well.
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Allow the soup to thicken on a low to medium flame.
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When the hot and sour soup has thickened, add black pepper or white pepper and vinegar.
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Give a final stir. Switch off the flame. Check the taste and add more soy sauce, vinegar or salt or black pepper if required.
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Serve the hot and sour soup steaming hot garnished with cilantro leaves.
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You can also just add the cilantro leaves towards the end and then serve the soup.
1 small carrot or about 50 grams carrots or ¼ cup grated carrots
5 to 6 button mushrooms or ¾ cup sliced mushrooms
¼ cup shredded cabbage
¼ cup finely chopped french beans
1 small onion, finely chopped or about ¼ cup finely chopped onions
1 teaspoon finely chopped garlic
1 teaspoon finely chopped ginger
2 teaspoon finely chopped celery optional
4 to 5 teaspoon corn starch dissolved in 2 tablespoon water (for a slightly thicker consistency in the soup - dissolve 6 to 7 teaspoon corn starch in 3 tablespoon water)
¾ teaspoon black pepper or white pepper or ¾ teaspoon red chili paste or green chili sauce
3 teaspoon soy sauce or add as required
2 teaspoon rice vinegar or add as required
2.5 cups water or veg stock
2 to 3 teaspoon chopped coriander leaves (cilantro leaves)
1 tablespoon oil
salt as required
Tips, Tricks & Notes
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You can add veggies of your choice.
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The recipe can be easily doubled or tripled.
Nutrition Facts
Servings: 8 Servings | Calories Per Serving: 159 KCAL
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% DAILY VALUE
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Fat 7g 11%
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Sodium 1725mg 75%
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Potassium 521mg 15%
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Carbohydrates 20g 7%
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Fiber 4g 17%
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Sugar 8g 9%
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Protein 4g 8%
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Vitamin A 4360IU 87%
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Vitamin C 42mg 51%
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Calcium 72mg 7%
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Iron 1.2mg 7%