Vegetable Hot and Sour Soup

1. 1
   prep

   Prep all the vegetables and tofu.

   1.Finely shred 100 g cabbage, julienne 50 g carrot, and thinly slice 50 g each of french beans, bell pepper, and mushroom.

   2.Cut 100 g firm tofu into thin 2-inch strips.

   3.Chop the whites and greens of 2 spring onions; keep separate for garnish.

   4.Finely chop 4 garlic cloves and 1-inch piece of ginger.
2. 2
   saute · ~1 min

   Sauté the aromatics.

   1.Heat 1 tsp vegetable oil in a soup pot over medium-high heat.

   2.Add the chopped garlic, ginger, and spring onion whites. Sauté for 1 minute until fragrant but not brown.
3. 3
   mix · ~1 min

   Add the vegetables and water.

   Pour in 5 cups of water. Add the cabbage, carrot, french beans, bell pepper, mushroom, tofu strips, and 2 slit green chilies. Stir well.

4. 4
   boil · ~7 min

   Boil the soup.

   1.Bring the soup to a rolling boil over high heat.

   2.Reduce the heat to medium and let it bubble gently for 5-7 minutes until the vegetables are just tender, retaining a slight crunch.
5. 5
   mix · ~1 min

   Season the soup.

   Add 1 tbsp soy sauce, 1 tbsp red chili sauce, 1 pinch black pepper powder, and 1 pinch salt. Stir to combine.

   TIPSoy sauce is salty, so add salt only after tasting the broth at this stage.
6. 6
   simmer · ~2 min

   Thicken the soup with corn starch slurry.

   1.Mix 2 tbsp corn starch with 3 tbsp cold water in a small bowl until no lumps remain.

   2.Pour the slurry into the simmering soup in a steady stream, stirring continuously.

   3.Simmer for 2 minutes until the soup glosses over and coats the back of a spoon.
7. 7
   mix

   Finish with vinegar and sesame oil.

   Turn off the heat. Stir in 2 tbsp white vinegar and 1 tsp sesame oil. Taste and add a pinch more salt, pepper, or vinegar if needed.

8. 8
   garnish

   Garnish and serve piping hot.

   Ladle the soup into bowls and scatter the reserved spring onion greens generously on top. Serve immediately.

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