Hot and Sour Soup

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Hot and Sour soup a spicy, tangy loaded with the goodness of veggies is another popular Indo-Chinese dish that is loved by all. I make this soup quite often in winters as it makes you feel warm and full. Made this soup on the weekend as it was quite cold and snowing again. It is almost mid-April, but the chilling temperatures are not improving. Hopefully, by next week we get some good sunshine along with increased temperatures. I made this soup along with some Chilli Paneer and Spring Rolls to go with. It’s spring!! and why not celebrate with food even if it is snowing outside :). It is tastes just like the ones you get in Indian Resturants.


The soup is very easy to make, uses very little oil and you can add any veggies of your choice. I usually add Bell Peppers, some Cabbage, Mushrooms, French Beans, and Carrots. Black Pepper along with soy sauce and vinegar gives the hotness and the tanginess to the soup. You can add white pepper or chilli paste or chopped green chillis for hotness.For Protein factor add Tofu/Paneer(Indian Cottage Cheese) or any kind of meat if you are a non-vegetarian. Since I made Chilli Paneer with it, I didn’t add any protein to it. I have used button mushrooms, add any other variety like wood mushrooms, shiitake mushrooms.

Let’s quickly see how to make this delicious bowl of goodness and taste..

Ingredients:

Finely Chopped Onion– 1/2 Medium

Finely Chopped Vegetables–1 Cup(Carrots, Cabbage, Bell Peppers, Button Mushrooms–2-3)

Chopped Ginger and Garlic– 1 Tbsp

Black Pepper– 1/4 Tsp( or as required)

Soy Sauce– 2-3 Tbsp

Vinegar(Rice/ Synthetic/Apple Cider)– 1-2 Tsp

Tomato Ketchup–1 Tsp

Brown Sugar/Sugar– 1/4 Tsp

Cornstarch–1-2 Tbsp

Spring Onions– 1-2 Sprig

Fresh Coriander for Garnish–1-2 Tbsp

Water/ Vegetable Stock

Method:

Please refer to the images at the end of the instructions for reference. Click on or move the cursor over the image for caption.

Keep all the vegetables ready before starting. Chop all the vegetable finely or as you like in your soup.

In a bowl mix all the sauces–soy sauce, tomato ketchup, vinegar and chilli sauce.

Make cornstarch slurry in another bowl and keep aside.

Mince or very finely chop ginger and garlic.

Heat oil in pot or saucepan for making soup. Add ginger and garlic, saute till it gives a nice aroma, add onions and saute till the onions are light pink.

Add finely chopped veggies one by one and saute for 2-3 minutes, till it becomes soft. Add Paneer/Tofu at last after adding the veggies.

Add sauces and mix well.

Add and mix black pepper and brown sugar.

Add water/veg stock and let the soup come to a boil, simmer it and add a cornstarch slurry. Mix well and let it boil for another 2-3 minutes, till the soup thickens.

Add spring onion greens and serve hot. I also add finely chopped coriander to the soup, it adds a freshness to soup flavor.

Serve hot. This soup doesn’t need any bread along with it. I made Chilli Paneer and Spring Rolls along with it.

To make it gluten-free, add gluten-free sauces. Cornstarch is gluten-free, but if you abstain from using corn related products, arrowroot or tapioca are good options.

Make this soup whenever you want to feel warm or just like that enjoy the Chinese flavors. Do give your feedback in the comments section.

Other Indo-Chinese recipes on the blog: Veg. Fried Rice, Veg. Manchurian, Chilly Paneer, Crunchy Doritos Chilli Paneer and Veg Spring Rolls(Fried and Baked).

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Author: Swati

Some who believes 'EAT WELL, READ DAILY, TRAVEL OFTEN AND LAUGH KHUL KE'!!! Hi!! Swati here!!! Chef, Chocolatier, food admirer, reader, love to travel, listen to music, Bollywood and shoot nature and food pics!! Welcome to my Foodtrails and join me in my food adventure!!

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