Hot and Sour Soup
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
2
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Calories
145 kcal
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Cuisine
Indian-Chinese Fusion
Hot and Sour Soup
Description
This Hot and Sour Soup starts with finely chopping and preparing a variety of vegetables such as shredded cabbage, french beans, grated carrots, sliced mushrooms, and diced onion alongside garlic, ginger, and optional celery. Aromatics are sautéed in neutral cooking oil to release their flavors, then vegetables are stir-fried to develop slight browning, especially on mushrooms, which adds depth.
A cornstarch slurry is prepared separately to thicken the soup. Water or vegetable stock is then added with soy sauce and rice vinegar for seasoning, alongside salt and pepper or chili paste for heat. The soup simmers to meld the flavors and achieve a balanced hot and sour taste with a thickened consistency. Fresh coriander leaves brighten the finished soup.
The texture presents tender vegetables with a thickened, flavorful broth. This soup can be served as a starter or lighter main and adjusts in heat level based on chili additions. The method ensures vegetables retain some bite while blending with the seasoned broth.
Ingredients
- 1 carrot or about 50 grams carrots or ¼ cup grated carrots, small
- 5 to 6 button mushrooms or ¾ cup sliced mushrooms
- ¼ cup cabbage shredded
- ¼ cup french beans finely chopped
- 1 onion finely chopped or about ¼ cup finely chopped onions, small
- 1 teaspoon garlic finely chopped
- 1 teaspoon ginger finely chopped
- 2 teaspoons celery optional, finely chopped
- 4 to 5 teaspoons cornstarch mixed in 2 tablespoons water - for a slight thicker soup, mix 6 to 7 teaspoons cornstarch in 3 tablespoons water
- ¾ teaspoon black pepper or white pepper or ¾ teaspoon red chili paste or green chili sauce, powder
- 3 teaspoons soy sauce - naturally brewed, add as required
- 2 teaspoons rice vinegar or add as required
- 2.5 cups water or veg stock
- 2 to 3 teaspoons Coriander leaves cilantro, chopped
- 1 tablespoon neutral cooking oil any neutral oil or toasted sesame oil, generic cooking oil
- salt as required
Instructions
Preparation
- First rinse and shred the cabbage and french beans.
- Wipe the mushrooms with a wet cloth and then slice them. You can also rinse the mushrooms in fresh water if you prefer.
- Rinse, peel and grate the carrots. Chop the onions, ginger, celery and garlic.
Stir frying veggies
- Heat oil in a pan or wok.
- Add finely chopped onions, ginger and garlic. Stir and saute on a medium heat for 2 minutes.
- Then add the finely chopped french beans. Stir and add the sliced mushrooms.
- On a medium to high heat, stir fry till the mushrooms get lightly browned from the edges.
- Meanwhile make a paste of corn starch and water. Keep aside.
- Once the mushrooms are lightly browned (takes about 5 to 6 minutes on a medium to high heat) add carrots, cabbage and celery.
- Stir fry these veggies on a high heat for 2 to 3 minutes.
Making hot and sour soup
- Add water or veg stock. Stir well. Add soy sauce and stir.
- Then season with salt.
- Keep a check on the amount of salt as soy sauce already has salt.
- Bring the soup to a simmer on medium heat.
- Stir the cornstarch paste and add it to the soup. Stir and mix again very well.
- Allow the soup to thicken on a low to medium heat.
- When the hot and sour soup has thickened, add black pepper or white pepper and vinegar.
- Give a final stir. Switch off the heat. Check the taste and add more soy sauce, vinegar or salt or black pepper if needed.
- Serve the hot and sour soup steaming hot garnished with coriander leaves (cilantro) or spring onion greens.
- You can also just add the cilantro towards the end and then serve the soup.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 145 kcal
% Daily Value*
| Calories | 145kcal | 7% |
| Carbohydrates | 18g | 6% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Sodium | 1133mg | 47% |
| Potassium | 465mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 5354IU | 107% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 3mg | |
| Vitamin B6 | 1mg | |
| Vitamin B12 | 1µg | 42% |
| Vitamin C | 12mg | 13% |
| Vitamin D | 1µg | 5% |
| Vitamin E | 3mg | |
| Vitamin K | 37µg | |
| Calcium | 62mg | 6% |
| Vitamin B9 (Folate) | 41µg | |
| Iron | 1mg | 6% |
| Magnesium | 31mg | 8% |
| Phosphorus | 98mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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