Restaurant-Style Hot and Sour Veg SoupVeg
Warm up your soul with this classic Indo-Chinese favorite. This hot and sour soup brings the perfect balance of spicy, tangy, and savory flavors to your bowl. Packed with fresh julienned vegetables like crunchy carrots, French beans, cabbage, and earthy mushrooms, it offers a delightful texture in every spoonful. The addition of aromatic ginger, garlic, and a hint of black pepper creates a bold profile, while the dark soy sauce provides a rich depth.
Ingredients
French Beans ( julienned 5-6)
1 medium Carrot (julienned)
1 cup Bean Sprouts
1 cup Cabbage (shredded)
1 cup Mushroom (sliced)
1 small Green Capsicum (thinly sliced)
2 tbsp Vegetable Oil
3 tbsp Spring Onion (chopped)
ginger-garlic-green chili paste(2 tbsp)
dark soy sauce ( 6 tbsp)
4 tbsp Red Chilli Sauce
5 tbsp Vinegar
4 cups Water
to taste Salt
1 tsp Sugar
1 tsp Black Pepper Powder
3 tbsp Cornflour (Cornstarch)
red chili oil (5 tbsp)
spring greens, finely chopped (1/4 cup)
Instructions
1
Heat oil in a wok until it begins to smoke. Lower the flame and add the crushed ginger, garlic, and green chili. Sauté until fragrant.
2
Add the prepared vegetables and toss on a high flame for 30–60 seconds.
3
Pour in the water or vegetable stock and bring the mixture to a boil on high heat. Let it boil for 2–3 minutes.
4
Stir in the dark soy sauce, white vinegar, and red chili sauce until well combined.
5
Season with salt, sugar, and black pepper. Stir to incorporate.
6
Add the mushrooms and bean sprouts to the wok.
7
Prepare a slurry by mixing cornflour with cold water until smooth. Pour this into the boiling soup while stirring constantly to thicken it.
8
Once the soup reaches your desired consistency, garnish with spring greens and a drizzle of red chili oil before serving piping hot.
Nutrition Facts
2 servings per recipe
