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.
Prep15 min
Cook15 min
Servings4
Serving size: 1 serving
110cal
3gprotein
16gcarbs
4g
Ingredients
1 tbsp Vegetable Oil (Any neutral oil like canola or sunflower oil works well)
1 tbsp Ginger (Finely chopped)
4 cloves Garlic (Finely chopped)
2 pcs Green Chili (Finely chopped, adjust to taste)
Crispy, golden-fried wontons packed with a savory mix of finely chopped vegetables and classic Indo-Chinese seasonings. A perfect party appetizer or evening snack that's crunchy on the outside and flavorful on the inside.
About Veg Hot and Sour Soup with Vegetable Fried Wontons
Aromatic hot & sour soup with crispy wontons – a tangy, gut-friendly comfort food to warm you up!
This indo_chinese dish is perfect for breakfast. With 375.89 calories and 6.890000000000001g of protein per serving, it's a nutritious choice for your meal plan.
fat
(Thinly sliced or chopped)
4 cups Vegetable Broth (Low sodium is preferred)
2 tbsp Light Soy Sauce
1 tbsp Red Chili Sauce (Such as Sriracha or a similar chili-garlic sauce)
3 tbsp Rice Vinegar (Adjust for desired sourness)
0.5 tsp White Pepper Powder (Key for authentic flavor)
0.5 tsp Salt (Adjust to taste, as sauces are salty)
0.5 tsp Sugar (Balances the flavors)
3 tbsp Cornstarch
0.25 cup Water (For making the cornstarch slurry)
2 tbsp Spring Onion Greens (Finely chopped, for garnish)
Instructions
1
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. 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. 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. 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. 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. 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
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. Garnish with fresh spring onion greens and serve immediately while hot.
266cal
4gprotein
24gcarbs
17gfat
Ingredients
1 tbsp Vegetable Oil (for the filling)
3 cloves Garlic (finely minced)
1 inch Ginger (finely grated)
1 cup Cabbage (finely shredded)
0.5 cup Carrot (finely grated)
0.25 cup Capsicum (finely chopped)
0.25 cup Spring Onion Greens (chopped)
1 tbsp Soy Sauce
1 tsp Rice Vinegar
0.5 tsp Black Pepper Powder
0.25 tsp Salt (adjust to taste)
16 pieces Wonton Wrappers (store-bought)
2 tbsp Water (for sealing)
2 cup Oil (for deep frying)
Instructions
1
Prepare the Vegetable Filling
Heat 1 tbsp of vegetable oil in a wok or large pan over medium-high heat.
Add the minced garlic and grated ginger. Sauté for about 30 seconds until fragrant.
Add the shredded cabbage, grated carrot, and chopped capsicum. Stir-fry for 3-4 minutes until the vegetables are tender-crisp. They should retain a slight crunch.
Stir in the soy sauce, rice vinegar, black pepper powder, and salt. Cook for another minute, mixing well.
Turn off the heat and fold in the chopped spring onion greens.
Transfer the filling to a bowl and let it cool completely. Drain any excess liquid to prevent soggy wrappers.
2
Assemble the Wontons
Set up your wrapping station: a small bowl of water, the wonton wrappers (covered with a damp cloth to prevent drying), and the cooled filling.
Place one wrapper on a clean surface in a diamond shape. Spoon about 1 teaspoon of the filling into the center.
Dip your finger in water and moisten the two top edges of the diamond.
Fold the bottom corner up to meet the top corner, forming a triangle. Press the edges firmly to seal, squeezing out any air pockets.
Dab a tiny bit of water on one of the bottom corners of the triangle. Bring the other corner across and press it onto the wet corner to seal.
Place the finished wonton on a tray lined with parchment paper and cover. Repeat with the remaining wrappers and filling.
3
Fry the Wontons
Heat the oil for deep frying in a kadai or deep pot to about 175°C (350°F) over medium heat. If you don't have a thermometer, a small piece of wrapper should sizzle immediately and turn golden in 30-40 seconds.
Working in batches, carefully slide 4-5 wontons into the hot oil. Do not overcrowd the pan.
Fry for 3-4 minutes, turning them occasionally, until they are golden brown and crispy all over.
Use a slotted spoon to remove the wontons and transfer them to a wire rack or a plate lined with paper towels to drain excess oil.
4
Serve
Serve the vegetable fried wontons immediately while they are hot and crispy, paired with your favorite dipping sauces like sweet chili sauce or schezwan chutney.
