Vegetable Hot and Sour Soup
A classic Indo-Chinese favorite, this soup perfectly balances spicy and tangy flavors. Loaded with crisp vegetables, mushrooms, and tofu, it's a comforting and hearty bowl for any day.
For 4 servings
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.
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.
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.
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.
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.
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.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For a deeper, more authentic umami flavor, use dried shiitake mushrooms. Soak them in hot water for 30 minutes, chop them, and use the flavorful soaking water as part of the vegetable broth.
- 2To prevent lumps, ensure the cornstarch slurry is smooth and pour it in a thin, steady stream while stirring the soup constantly.
- 3Do not overcook the vegetables. They should be tender-crisp to provide a nice texture to the soup.
- 4The balance of 'hot' and 'sour' is personal. Feel free to adjust the amounts of white pepper, chili sauce, and rice vinegar to suit your taste.
- 5For a richer color, you can add 1 teaspoon of dark soy sauce along with the light soy sauce.
- 6Serve the soup with crispy fried noodles on top for an authentic restaurant-style experience.
Adapt it for your goals.
Protein Boost
For a non-vegetarian version, add finely shredded cooked chicken or small shrimp during the last 5 minutes of simmering.
Noodle SoupNoodle Soup
Turn this appetizer into a full meal by adding a portion of boiled hakka noodles to each bowl before pouring the hot soup over them.
Gluten FreeGluten-Free
To make this soup gluten-free, substitute soy sauce with tamari or coconut aminos and ensure your chili sauce and vegetable broth are certified gluten-free.
Extra SpicyExtra Spicy
For those who love heat, add a teaspoon of chili oil as a finishing touch or increase the amount of red chili sauce.
Why this is on our healthy list.
Rich in Nutrients
Loaded with a variety of vegetables like carrots, cabbage, and mushrooms, this soup is a great source of essential vitamins, minerals, and dietary fiber.
Low in Calories
With an estimated 140-160 calories per serving, it's a light yet satisfying option that can aid in weight management.
Immunity Boosting
Ingredients like ginger, garlic, and chili peppers are known for their anti-inflammatory and immune-boosting properties, helping to ward off common colds.
Hydrating and Comforting
The warm broth base helps with hydration, while the spicy and sour flavors provide a comforting and invigorating experience, especially on a cold day.
Frequently asked questions
One serving of this soup contains approximately 140-160 calories, making it a light and healthy option for an appetizer or a light meal.