Vegetable Hot and Sour Soup

Instructions

1. 1

   Prepare the cornstarch slurry. In a small bowl, whisk together the cornstarch and 1/4 cup of water until completely smooth with no lumps. Set this aside for later.

2. 2

   Sauté the aromatics and hard vegetables. Heat the sesame oil in a large pot or wok over medium-high heat. Add the minced ginger, garlic, green chilies, and spring onion whites. Stir-fry for about 30-45 seconds until fragrant. Add the finely chopped carrots and french beans, and continue to stir-fry for 2 minutes.

3. 3

   Add remaining vegetables and broth. Add the shredded cabbage, chopped capsicum, and sliced mushrooms to the pot. Sauté for another 2-3 minutes until they soften slightly but retain a crunch. Pour in the vegetable broth and bring the mixture to a rolling boil.

4. 4

   Season the soup. Once boiling, reduce the heat to a simmer. Stir in the light soy sauce, rice vinegar, red chili sauce, white pepper powder, salt, and sugar. Add the tofu cubes and let the soup simmer gently for 5 minutes to allow the flavors to meld.

5. 5

   Thicken the soup. Give the cornstarch slurry a quick stir to recombine it. While continuously stirring the soup in a circular motion, slowly pour the slurry into the pot. Continue to stir and cook for 1-2 minutes until the soup thickens to your desired consistency.

6. 6

   Garnish and serve. Turn off the heat. Taste and adjust the seasonings if needed—more vinegar for sour, more chili sauce for hot. Garnish generously with fresh spring onion greens and serve immediately while hot.