Craving a flavorful and comforting soup that's both hot and tangy? Look no further than this authentic Veg Hot & Sour Soup recipe, designed to deliver the vibrant taste of a restaurant-quality dish right to your kitchen. Forget bland, watery soups; this recipe explodes with a complex harmony of savory spices, bright acidity, and satisfying textures. We'll guide you through creating a perfectly balanced broth, packed with a medley of fresh vegetables and the subtle heat that defines this classic. It's surprisingly easy to make, even for beginner cooks, and the result is a deeply rewarding experience.
This delicious Veg Hot & Sour Soup is perfect as a light meal, a starter for a larger feast, or a cozy companion on a chilly evening. From the initial preparation of the ingredients to the final simmering, we’ll take you step-by-step through the process, ensuring you achieve a phenomenal result every time. Ready to embark on this culinary adventure? Let's get started!
Tools Needed
- Pot
- Grater
- Knife
- Serving bowls
Ingredients
- Oil
- Garlic: 1 tablespoon
- Ginger: 1 tablespoon
- Green chilies: 3-4, chopped
- Carrots: 1 small, grated or finely chopped
- French beans: 3-4, finely chopped
- Cabbage: 1 small, chopped
- Mushrooms: 4-5, optional
- Bamboo shoots: optional
- Chinese mushrooms: optional
- Water: 4 cups
- Vegetable stock: optional
- Soy sauce: 3 tablespoons
- Red chili sauce: 2 tablespoons
- Vinegar: 2 tablespoons
- Crushed black pepper: ½ teaspoon
- Salt: to taste
- Cornstarch: 3 tablespoons
- Chili oil
- Green onion leaves
Step-by-Step Instructions
Step 1. Sauté Aromatics and Vegetables
- Add oil, garlic, ginger, and green chilies to a pot and fry.
- Add finely chopped carrots, French beans, cabbage, mushrooms (optional), and bamboo shoots (optional) and fry for 2 minutes.
Step 2. Simmer and Season the Broth
- Add 4 cups of water (or vegetable stock) to the pot.
- Add soy sauce, red chili sauce, vinegar, crushed black pepper, and salt (use cautiously).
- Bring the soup to a boil.
Step 3. Thicken the Soup
- Make a slurry with cornstarch and 3 tablespoons of water.
- Once boiling, pour in the cornstarch slurry and stir to thicken.
Step 4. Garnish and Serve
- Serve hot, garnished with chili oil and green onion leaves.
Read more: Global Thanksgiving: Easy Indian Spiced Butternut Squash Soup
Tips
- Be careful with salt, as soy sauce and chili sauce already contain salt.
- Don't over-thicken the soup; aim for an even consistency.
Nutrition
- Calories: approximately 200-250
- Fat: 5-8g
- Carbs: 30-35g
- Protein: 5-7g
FAQs
1. Can I make this soup vegetarian or vegan?
Yes! This recipe is already vegetarian. To make it vegan, simply ensure you use a vegan-friendly oyster sauce substitute (many brands offer this) or omit it entirely for a slightly less savory flavor.
2. How can I adjust the spiciness?
Control the heat by adjusting the amount of chili garlic sauce or chili flakes you add. Start with less and add more to taste, as preferences vary greatly.
So there you have it – a restaurant-quality Veg Hot & Sour Soup you can easily recreate at home. Enjoy the satisfying warmth and complex flavors of this delicious and versatile dish. Now go forth and impress your friends and family with your newfound culinary skills!