Veg Hot and Sour Soup
A warm, peppery bowl loaded with shredded vegetables and a tangy finish from vinegar. This Indo-Chinese favorite comes together quickly and has that familiar restaurant-style balance of heat, sourness, and savory depth.
For 4 servings
- prep · ~15 min
Prep all the vegetables.
1.Finely chop the garlic, ginger, and green chili.2.Slice the onion thinly.3.Julienne the carrot, shred the cabbage, and slice the bell pepper and mushroom.4.Chop the spring onion whites and greens separately. - mix · ~1 min
Make the cornflour slurry.
Mix the cornflour with 2 tbsp water in a small bowl until smooth and lump-free. Keep it ready.
- saute · ~3 min
Cook the aromatics.
1.Heat oil in a pot over medium heat.2.Add garlic, ginger, and green chili.3.Stir for 30 seconds until fragrant.4.Add onion and spring onion whites, and cook for 2 minutes until slightly soft. - saute · ~4 min
Stir-fry the vegetables.
1.Add carrot, cabbage, bell pepper, and mushroom to the pot.2.Stir-fry on medium-high heat for 3 to 4 minutes.3.Keep the vegetables slightly crisp for the best texture. - boil · ~7 min
Add water and seasonings.
Pour in 4 cups water. Add soy sauce, red chili sauce, black pepper, and salt. Bring the soup to a boil.
- simmer · ~5 min
Simmer the soup briefly.
Lower the heat and simmer for 5 minutes so the vegetables soften slightly and the flavors come together.
- mix · ~2 min
Thicken the soup.
Stir the cornflour slurry once more, then pour it into the simmering soup in a thin stream while stirring continuously. Cook for 1 to 2 minutes until lightly thickened.
TIPStir while adding the slurry so it blends evenly and does not form lumps. - garnish · ~1 min
Finish with vinegar and spring onion greens.
Turn off the heat, stir in the vinegar, and add the chopped spring onion greens for a fresh finish.
- serve
Serve the soup hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Slice all vegetables thin and evenly so they cook fast but still stay slightly crisp.
- 2Do not brown the garlic and ginger; a brief sauté keeps the broth clean and sharp, not bitter.
- 3Stir-fry the vegetables on medium-high heat to get that restaurant-style texture instead of a soft stew.
- 4Add the cornflour slurry only after the soup is simmering, and stir constantly to avoid cloudy lumps.
- 5Turn off the heat before adding vinegar so its tang stays bright and doesn't cook off.
- 6Taste after adding soy sauce before adjusting salt, since the soy already adds salinity.
- 7If reheating leftovers, add a small splash of water because the soup thickens as it sits.
Adapt it for your goals.
Vegan
This recipe is already vegan if your red chili sauce contains no animal-based additives; it keeps the same bold Indo-Chinese profile.
low oilLow-oil
Use less oil and sauté with a splash of water after the aromatics start softening for a lighter bowl with the same flavors.
high proteinHigh-protein
Add tofu cubes during the simmering stage for extra protein and a more filling soup without changing the seasoning much.
jainJain
Skip onion, garlic, and ginger; increase cabbage, bell pepper, and mushrooms, then rely on pepper, chili, soy, and vinegar for punch.
Why this is on our healthy list.
Vegetable-Rich Bowl
Cabbage, carrot, bell pepper, onion, and mushrooms make this soup a varied, produce-forward dish with good texture and everyday nourishment.
Light Yet Satisfying
Because it is broth-based and packed with shredded vegetables, it feels filling without being overly heavy.
Aromatic Digestive Support
Ginger, garlic, and black pepper add warmth and sharpness that many cooks value in a comforting hot soup.
Frequently asked questions
The cornflour slurry was likely added too fast or without stirring. Mix it smooth first, then pour it in a thin stream into simmering soup while stirring continuously.
