Veg Hot and Sour Soup
A classic Indo-Chinese soup that perfectly balances spicy and tangy flavors. Packed with crunchy vegetables and thickened to a comforting consistency, this restaurant-style soup is a perfect start to any meal.
For 4 servings
8 steps. 15 minutes total.
- 1
Step 1
- a.In a small bowl, whisk together the cornstarch and 1/4 cup of water until no lumps remain. Set this slurry aside for later.
- 2
Heat the vegetable oil in a large pot or wok over medium-high heat
- a.Once hot, add the finely chopped ginger, garlic, green chilies, and spring onion whites. Sauté for 60-90 seconds until they become aromatic.
- 3
Add the finely chopped carrots and mushrooms to the pot
- a.Stir-fry for 2-3 minutes until the vegetables are slightly tender but still have a bite.
- 4
Add the shredded cabbage and chopped capsicum
- a.Continue to stir-fry for another 1-2 minutes until the cabbage wilts slightly.
- 5
Pour in the vegetable broth, light soy sauce, red chili sauce, and rice vinegar
- a.Add the white pepper powder, salt, and sugar. Stir everything well to combine and bring the soup to a rolling boil.
- 6
Once boiling, reduce the heat to a simmer
- a.Give the cornstarch slurry a quick stir to recombine it, then slowly pour it into the simmering soup while stirring continuously with your other hand. This prevents lumps from forming.
- 7
Step 7
- a.Continue to simmer the soup for 2-3 minutes, stirring occasionally, until it thickens to your desired consistency and develops a glossy sheen. Taste and adjust the seasoning if necessary – add more vinegar for sourness, chili sauce for heat, or soy sauce for saltiness.
- 8
Turn off the heat
- a.Garnish with fresh spring onion greens and serve immediately while hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best texture, ensure all vegetables are chopped very finely and uniformly.
- 2White pepper is key to the authentic flavor of hot and sour soup; try not to substitute it with black pepper.
- 3Always pour the cornstarch slurry slowly while stirring to achieve a smooth, lump-free consistency.
- 4You can adjust the 'hot' and 'sour' elements by adding more chili sauce or vinegar at the end.
- 5Serve with crispy fried noodles on top for an added crunch and restaurant-style experience.
- 6The soup thickens as it cools. If reheating, you might need to add a splash of water or broth to adjust the consistency.
- 7For a richer flavor, use a mix of mushrooms like shiitake and button mushrooms.
Adapt it for your goals.
Add Protein
Incorporate small cubes of firm tofu or paneer along with the vegetables for a more filling soup.
Gluten FreeGluten-Free
Use tamari or gluten-free soy sauce instead of regular soy sauce. Ensure your chili sauce and vinegar are also certified gluten-free.
Extra VeggiesExtra Veggies
Add other classic Indo-Chinese vegetables like bamboo shoots, baby corn, or French beans.
Spicier VersionSpicier Version
Increase the amount of green chilies or add a teaspoon of chili oil or Sriracha at the end for an extra kick.
Why this is on our healthy list.
Rich in Vegetables
Packed with a variety of vegetables like carrots, cabbage, and mushrooms, this soup is a good source of essential vitamins, minerals, and dietary fiber.
Low in Calories
As a broth-based soup with plenty of vegetables, it is low in calories and fat, making it an excellent choice for those managing their weight.
Immunity Boosting
Ingredients like ginger, garlic, and chili peppers contain compounds known for their anti-inflammatory and immune-boosting properties, which can help in fighting off common colds.
Hydrating and Comforting
The warm broth base helps in hydration, while the spicy and sour notes provide a comforting and soothing effect, especially during cold weather.
Frequently asked questions
A 1.5 cup serving of this soup contains approximately 130-160 calories, making it a light and healthy appetizer or meal.