Hot and Sour Soup

This tangy, spicy Hot & Sour soup is an Indo Chinese soup loaded with spring onion, French beans, carrot and cabbage. This restaurant-style Hot & Sour soup is the best. It’s one of those things that always ordered in a restaurant. It is not only soup, but we can say it is a vegetable stew.

Hot and sour soup is actually incredibly easy to make as well as easy to adapt to your personal taste preferences, and so delicious. It is known for its spicy, sour and flavored taste. It is a perfect combination of bitterness and sweetness. It will warm you up in chilly winters. During the winter season, I make this soup very often as all vegetables like carrot, spring onion are easily available in fresh and organic form. The flavour and texture in this soup are an addictive combination, making it a firm Indo Chinese restaurant favourite.

There are so many more ingredients that work well in this dish. To make this soup you will need vegetables, soya sauce, vinegar, corn starch (Flour), salt and pepper. In this soup the sourness comes from vinegar and spiciness from pepper and green chilli. Hot and Sour soup is thickened with cornflour (cornstarch). When you add corn starch, keep in mind that the consistency should be thicker than water, but not thick like puree kind soup. It should be slightly thick.
You can serve it as a starter or appetizer before meal. It should be served warm otherwise it would not give taste better. So ladle up your servings while the soup is nice and hot, garnished with extra green onions.

Course: Starter
Cuisine: Indo Chinese
Prep Time: 5 minutes
Cook Time: 10 minutes
Servings: 3

Ingredients:

1 small onion, finely chopped
1 garlic clove, finely chopped
1 tsp grated ginger
4 french bean, finely chopped
½ carrot, finely chopped
½ capsicum, finely chopped
½ cup cabbage, finely chopped
½ cup spring onion, finely chopped
1 green chilli, slitted
2 tbsp. corn flour
Salt
½ tsp. black pepper powder
1 tsp sugar
1 tsp. soya sauce
1 tsp. vinegar
1 tbsp. oil
3 cup water

Instructions:

At first rinse and chop the all vegetables in small pieces or cubes.
Heat oil in a pan on medium flame. Stir fry chopped garlic and ginger.

Add chopped onion, saute till onion become soft and translucent.

Add all veggies and stir fry for 1 minute.

Add water, salt, sugar and pepper powder.

Also add soya sauce and vinegar. Bring the soup to a simmer on medium flame.
Make a paste of corn starch and ½ cup water. Pour into soup and stir continuously.

Allow the soup to thicken on a low to medium flame or until flavors are absorbed well, which takes a couple of minutes.

Garnish the soup with some chopped green spring onion and serve hot.

Tips:

• As you prefer, you can skip or add some vegetables. You can add bean sprouts, mushrooms or celery.
• Chop veggies finely and in small pieces.
• Adjust the salt as required as soy sauce contains salt.