HOT AND SOUR VEGETABLE SOUP

This restaurant style Hot and Sour Soup recipe is the best!!! It is quick and simple to make, easy to adopt to your personal taste preferences and is so delicious. This is traditional hot and sour soup is actually incredibly easy to make as well. Like it extra hot….add in more chilli sauce or like it more sour… add in more vinegar. Like the meat version……. just add in some pork. Trust me, this is one of those restaurant recipes that will taste just as good at home and is the best option on chilly winter weeks. Chinese hot and sour soup is a light meal or accompaniment that can be enjoyed any time of day. This is my most favourite soup, but I never attempted to do at home, as I feel that certain dishes will taste super yumm in restaurants only. But it was my hubby who insisting me to try it at home. So I searched for the recipe on Google and finally made my own making of HOT AND SOUR VEGETABLE SOUP!!! Soup recipes are always a big hit in my house and I prepare these especially before dinners. I have already shared sweet corn soup, manchow soup and the most favourite of all tomato soup recipes in my blog earlier.

INGREDIENTS:

1 Small / ¼ Cup Carrot, shredded

5-6 / ¾ Cup Button Mushrooms, chopped

¼ Cup Shredded Cabbage

¼ Cup finely chopped French Beans

1 Small Onion, chopped finely

1 teaspoon Garlic, minced

1 teaspoon Ginger, minced

2 teaspoon Celery [optional]

3-4 teaspoon Corn Starch [dissolved in 2 tablespoon water]

¾ teaspoon Black Pepper or White Pepper[see notes]

3 teaspoon Soy Sauce

2 teaspoon White Vinegar

2 ½ Cup Water or Veg Stock

2-3 teaspoon Chopped Coriander

1 tablespoon Oil

Salt as needed

METHOD:

STEP 1 – Rinse and shred the cabbage and French beans. Wipe out mushrooms with wet cloth and slice them. Keep this aside.

STEP 2 – Rinse, peel and grated the carrot, chop onion, ginger and garlic.

STEP 3 – Heat oil in a wide pan. Add finely chopped onion, garlic and ginger mince. Saute well till the raw smell disappears.

STEP 4 – Next add French beans  and sliced mushrooms in it and stir it well.

STEP 5 – Stir fry the veggies on medium –high flame till the mushrooms get little browned from the edges.

STEP 6 – Meanwhile, make a thin paste of corn starch and water and keep it aside.

STEP 7 – Once the mushrooms are lightly browned [5-6 minutes] add shredded carrots, cabbage and celery. Stir fry the veggies on high flame for 1-2 minutes.

STEP 8 – Add water or veg stock and give a nice stir and mix well.

After that add soy sauce and stir well. Season with salt. [see notes]

STEP 9 – Bring the soup to a simmer on medium flame. Allow it to thicken on a low to medium flame. Then add pepper or chilli sauce and vinegar in it and give a nice mix.

STEP 10 – Switch off the flame and garnish it with chopped coriander and onion greens and serve hot.

Serve the soup when it is hot and enjoy.

NOTES: *Instead of black or white pepper you can use ¾ teaspoon red chilli powder or green chilli sauce.

              *Be careful while adding salt because soy sauce already has a lot of salt.