Veg Hot and Sour Soup
Packed with crisp vegetables, bold aromatics, and rich flavors, it’s a versatile, satisfying dish that delights the senses and enhances any meal.
Servings: 4 Servings
Equipment
- 1 wok
- 1 Spatula
Ingredients
- 1 tbsp Ginger finely minced/ chopped
- 1 tbsp Garlic Finely minced
- 1 small Onion sliced
- 4 - 5 tbsp Spring Onion Greens
- ½ cup Cabbage shredded
- ¼ cup Beans finely chopped
- ¼ cup Carrot shredded
- 4 Mushroom Sliced
- 1 tsp Salt or as per taste
- ½ tsp Black Pepper crushed / powder
- 2 tbsp vegetable oil
- 2 tbsp Soy Sauce
- 1½ tbsp White Vinegar
- 3 cups Broth vegetable stock/ water
- 4 tbsp Corn flour slurry
Extra add-in
- 2 - 3 tbsp tofu chunks chopped into small pieces
- 1 tsp toasted sesame oil
For garnish
- 3 - 4 tbsp green onions chopped
Instructions
- Heat oil in a pan. Add sliced onion, chopped garlic, ginger, and green chillies, green onions. Sauté for a minute on high flame.
- Then add chopped veggies. Sauté for 2 minutes. Add water and boil for 4 – 5 minutes till they are soft and tender. Don’t overcook vegetables.
- Add soy sauce, white vinegar, and vegetable stock or water. Add salt. and a pinch of sugar to balance the flavor. Add less salt as soy sauce has some salt in it.
- Let it simmer for 2 minutes. Add black pepper and salt.
- In a small bowl, mix the corn starch with 2 tbsp of water and stir well to make a slurry. Add this mixture to boiling soup to give it a thicker consistency.
- Season with black pepper and serve hot. Garnish with Spring onions.