Hot And Sour Soup Spicy Veg Hot N Sour Soup

About This Hot and Sour Soup

Comforting Soup Recipes are wonderful to make whenever the weather turns crisp and chilly. A local favorite is this hot and sour soup from the popular Indo Chinese cuisine. It has just the right combination of spiciness and a great sour flavor, so each sip is satisfying but leaves you wanting more. Traditional hot and sour soup recipes typically are made with vinegar for the sourness, and include red or green chilies (or chili sauce) for heat. They also tend to include some type of protein along with a bounty of fresh vegetables. My version as well is loaded with lots of seasonal veggies and tangy vinegar. However, this Indian-style recipe only uses black pepper for a kick of spiciness. I’ve also tweaked the classic dish to be meatless for a completely vegan hot and sour soup recipe. Enjoy light and flavorful hot and sour soup as a starter or main dish with your favorite Chinese-inspired sides!

How to make Hot and Sour Soup

Stir-frying veggies

1. First, prep the veggies.

Rinse and shred a small piece of cabbage and 5 to 6 french beans. I use red cabbage, but you can easily use green cabbage instead. You need ¼ cup shredded cabbage and ¼ cup of finely chopped french beans.Wipe 5 to 6 button mushrooms with a wet cloth or rinse them in water. Then chop or slice them. You should get about ¾ cup of chopped or sliced button mushrooms.Rinse, peel and grate 1 small carrot. You will be needing ¼ cup of grated carrots.Chop 1 small onion or 1 to 2 spring onions (scallions). You want ¼ cup chopped onions or spring onion whites.Peel, rinse and chop 1 inch ginger and 4 to 5 small to medium garlic cloves. You will need 1 teaspoon finely chopped ginger and 1 teaspoon finely chopped garlic. Finely chop 1 small celery stick (optional) to get about 2 teaspoons of finely chopped celery.

2. Heat 1 tablespoon oil in a pan or wok (kadai) or a pot. Add the finely chopped onions, ginger and garlic. For the oil, use any neutral-flavored oil. Or opt to use toasted sesame oil for a smoky flavor.
3. Stir and sauté over medium heat for 2 minutes.
4. Then add the finely chopped french beans. Stir and mix.
5. Add the chopped or sliced button mushrooms. 6. Stir fry over medium-high heat, until the mushrooms get lightly browned around the edges. 7. Meanwhile, make a paste or slurry of 4 to 5 teaspoons of cornstarch (known as cornflour in India) and 2 tablespoons of water. Set aside.
6. After about 5 or 6 minutes the mushrooms will be lightly browned. Now add the carrots, cabbage and celery.
7. Stir fry on high heat for 2 to 3 minutes.

Making Hot and Sour Soup

10. Add 2.5 cups water or Veg Stock to the pan or pot.
11. Mix the veggies with the water or vegetable stock very well.
12. Add 3 teaspoons soy sauce and stir again. I suggest using a good quality of naturally fermented and brewed soy sauce. 13. Taste, and season with salt as needed. Keep a check on the amount of salt as soy sauce already has salt in it. I added just about ¼ teaspoon first and adjusted towards the end. 14. Bring the soup to a gentle simmer.
13. Mix in the cornstarch paste.
14. Stir and mix again very well.
15. Simmer for a few minutes to allow the soup to thicken. The cornstarch paste will help in thickening the soup. Continue to stir at intervals.
16. When the soup has thickened, add ¾ teaspoon black pepper or white pepper or according to taste.
17. Now add 2 teaspoons of rice vinegar, or any good quality Chinese vinegar or Mirin or Sake. If you like, you can also add a bit of chopped coriander (cilantro) at this point. For some more protein consider adding tofu cubes or sprouts at this step and then simmer for a minute.
18. Give a final stir to the hot and sour soup, and turn off the heat. Taste and add more soy sauce, vinegar, salt or black pepper as needed.
19. Serve the vegan hot and sour soup hot and garnished with chopped coriander leaves (cilantro) or spring onion greens (scallion greens). Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Tomato Soup Recipe (Homemade & Easy) Clear Veg Soup (Healthy Clear Soup) Sweet Corn Soup Recipe Manchow Soup Recipe | Spicy Veg Manchow Soup This hot and sour soup recipe post from the archives (November 2014) has been republished and updated on 16 July 2021.

title: “Hot And Sour Soup Spicy Veg Hot N Sour Soup " ShowToc: true date: “2024-09-07” author: “Zina Huether”

About This Hot and Sour Soup

Comforting Soup Recipes are wonderful to make whenever the weather turns crisp and chilly. A local favorite is this hot and sour soup from the popular Indo Chinese cuisine. It has just the right combination of spiciness and a great sour flavor, so each sip is satisfying but leaves you wanting more. Traditional hot and sour soup recipes typically are made with vinegar for the sourness, and include red or green chilies (or chili sauce) for heat. They also tend to include some type of protein along with a bounty of fresh vegetables. My version as well is loaded with lots of seasonal veggies and tangy vinegar. However, this Indian-style recipe only uses black pepper for a kick of spiciness. I’ve also tweaked the classic dish to be meatless for a completely vegan hot and sour soup recipe. Enjoy light and flavorful hot and sour soup as a starter or main dish with your favorite Chinese-inspired sides!

How to make Hot and Sour Soup

Stir-frying veggies

1. First, prep the veggies.

Rinse and shred a small piece of cabbage and 5 to 6 french beans. I use red cabbage, but you can easily use green cabbage instead. You need ¼ cup shredded cabbage and ¼ cup of finely chopped french beans.Wipe 5 to 6 button mushrooms with a wet cloth or rinse them in water. Then chop or slice them. You should get about ¾ cup of chopped or sliced button mushrooms.Rinse, peel and grate 1 small carrot. You will be needing ¼ cup of grated carrots.Chop 1 small onion or 1 to 2 spring onions (scallions). You want ¼ cup chopped onions or spring onion whites.Peel, rinse and chop 1 inch ginger and 4 to 5 small to medium garlic cloves. You will need 1 teaspoon finely chopped ginger and 1 teaspoon finely chopped garlic. Finely chop 1 small celery stick (optional) to get about 2 teaspoons of finely chopped celery.

2. Heat 1 tablespoon oil in a pan or wok (kadai) or a pot. Add the finely chopped onions, ginger and garlic. For the oil, use any neutral-flavored oil. Or opt to use toasted sesame oil for a smoky flavor.
3. Stir and sauté over medium heat for 2 minutes.
4. Then add the finely chopped french beans. Stir and mix.
5. Add the chopped or sliced button mushrooms. 6. Stir fry over medium-high heat, until the mushrooms get lightly browned around the edges. 7. Meanwhile, make a paste or slurry of 4 to 5 teaspoons of cornstarch (known as cornflour in India) and 2 tablespoons of water. Set aside.
6. After about 5 or 6 minutes the mushrooms will be lightly browned. Now add the carrots, cabbage and celery.
7. Stir fry on high heat for 2 to 3 minutes.

Making Hot and Sour Soup

10. Add 2.5 cups water or Veg Stock to the pan or pot.
11. Mix the veggies with the water or vegetable stock very well.
12. Add 3 teaspoons soy sauce and stir again. I suggest using a good quality of naturally fermented and brewed soy sauce. 13. Taste, and season with salt as needed. Keep a check on the amount of salt as soy sauce already has salt in it. I added just about ¼ teaspoon first and adjusted towards the end. 14. Bring the soup to a gentle simmer.
13. Mix in the cornstarch paste.
14. Stir and mix again very well.
15. Simmer for a few minutes to allow the soup to thicken. The cornstarch paste will help in thickening the soup. Continue to stir at intervals.
16. When the soup has thickened, add ¾ teaspoon black pepper or white pepper or according to taste.
17. Now add 2 teaspoons of rice vinegar, or any good quality Chinese vinegar or Mirin or Sake. If you like, you can also add a bit of chopped coriander (cilantro) at this point. For some more protein consider adding tofu cubes or sprouts at this step and then simmer for a minute.
18. Give a final stir to the hot and sour soup, and turn off the heat. Taste and add more soy sauce, vinegar, salt or black pepper as needed.
19. Serve the vegan hot and sour soup hot and garnished with chopped coriander leaves (cilantro) or spring onion greens (scallion greens). Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Tomato Soup Recipe (Homemade & Easy) Clear Veg Soup (Healthy Clear Soup) Sweet Corn Soup Recipe Manchow Soup Recipe | Spicy Veg Manchow Soup This hot and sour soup recipe post from the archives (November 2014) has been republished and updated on 16 July 2021.