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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.
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.
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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.
This indo_chinese recipe takes 35 minutes to prepare and yields 4 servings. At 171.73 calories per serving with 9.26g of protein, it's a beginner-friendly recipe perfect for appetizer or lunch or dinner.
For a non-vegetarian version, add finely shredded cooked chicken or small shrimp during the last 5 minutes of simmering.
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.
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.
For those who love heat, add a teaspoon of chili oil as a finishing touch or increase the amount of red chili sauce.
Loaded with a variety of vegetables like carrots, cabbage, and mushrooms, this soup is a great source of essential vitamins, minerals, and dietary fiber.
With an estimated 140-160 calories per serving, it's a light yet satisfying option that can aid in weight management.
Ingredients like ginger, garlic, and chili peppers are known for their anti-inflammatory and immune-boosting properties, helping to ward off common colds.
The warm broth base helps with hydration, while the spicy and sour flavors provide a comforting and invigorating experience, especially on a cold day.
One serving of this soup contains approximately 140-160 calories, making it a light and healthy option for an appetizer or a light meal.
Yes, it is very healthy. It's packed with a variety of vegetables, providing fiber, vitamins, and minerals. It's also low in fat and calories. Using low-sodium broth and soy sauce can further enhance its health benefits.
You can prepare the soup base (up to step 4) ahead of time and refrigerate it for up to 2 days. When ready to serve, reheat the soup and then perform step 5 (thickening with cornstarch slurry) just before serving for the best texture.
To make it thicker, you can add a little more cornstarch slurry (mix 1 tsp cornstarch with 2 tsp water). To make it thinner, simply add a bit more vegetable broth or hot water until you reach the desired consistency.
If you're not a fan of tofu, you can substitute it with paneer cubes, cooked chickpeas, or simply add more of your favorite vegetables like baby corn or bamboo shoots.
Yes, this recipe is naturally vegan as long as you use vegetable broth and ensure your sauces (like chili sauce) do not contain any animal-derived ingredients.