The veg hot and sour soup is an Asian blend. It was initially pioneered in China and eventually made its way across the world. It is slightly sour and full of vegetables. You can increase or decrease the protein intake depending on your preference. Since this recipe is oriented towards making a vegetarian concoction, it will use tofu.

In the earlier days, people witnessed the magic of drinking veg hot and sour soup only in hotels and restaurants. However, these days, with the availability of the internet and prolific cooking videos, we can make this blend at home. It is easy to make and replete with nutrition. If you want to shed a few kgs, this soup alongside a salad is the perfect dinner recipe.

STEPS TO MAKING VEG HOT AND SOUR SOUP AT HOME

Hot and sour is a mass favourite soup. No one ever complains about disliking it. But having said that, it may seem like an intimidating recipe to recreate. However, the concoction is super easy and seamless to follow. You can make it with just a few ingredients from your pantry.

The correct juxtaposition of spices, vegetables and flavours will create the yummiest blend. The choice of ingredients might seem puzzling and unwanted at first. But remember that vinegar is used for the tangy flavour that we taste coupled with seasonal vegetables.

INGREDIENTS

1) 50 gms carrots, 5-6 button mushrooms

2) 1/4 cup shredded cabbage and french beans

3) 1 small onion finely chopped, one teaspoon garlic and ginger (minced)

4) 2 teaspoons celery (this is optional)

5) 4-5 teaspoons of cornstarch mixed with two tablespoons of water

6) 3/4 teaspoon black pepper

7) 3 teaspoons soy sauce, two teaspoons vinegar

8) 2.5 cups vegetable stock

9) 1 tablespoon oil of your choosing

10) Salt to taste

RECIPE

1) Wash all the vegetables thoroughly and wipe them. Make sure that the mushroom is neatly sliced. How the vegetables are chopped also varies in every dish. Follow the ingredient list to make sure that you stay in line.

2) Take a wok and pour oil into it. Let the oil heat before adding the onions, ginger, and garlic. Let them sit there for about two minutes. It would help if you did not overcook it.

3) Subsequently, add the french beans followed by the mushrooms. Let the mushrooms brown for five to six minutes.

4) In the meantime, mix the cornstarch and water and keep it ready.

5) Post browning the mushrooms add in the cabbage, celery, and carrots. Again, the rationale is not to overcook any vegetables because it threatens their vitamins and nutrition. Stir fry the vegetables and add the vegetable stock or water. Stir them well and add the soy sauce.

6) Add salt to taste.

7) Keep examining the soup, and do not sprinkle excess salt because soy already has salt in it.

8) Let it sit on the stove for some time on medium heat. Add in the cornstarch paste and mix again. Once the soup has thickened, add in the pepper and vinegar.

9) Examine the taste and add more seasoning if required. Some people prefer a tangier version, so do what suits you best. In the end, garnish with cilantro and serve hot.

CONCLUSION

Hopefully, this recipe will help you prepare the hot and sour soup in your home.