It was a perfect cold evening for a hot and sour soup and I had lots of veggies in the fridge that I could use. Hot and Sour is my favourite soup and when we were in Bangalore, everytime we eat out I used to order this, either veggie or with chicken. My husband tells me to try something different, but I don't bother. The perfect balance of spiciness and sourness makes the best hot and sour soup. I know many of my friends who do not try to make this at home, as they feel it is time consuming. But the recipe is very simple, only chopping the veggies take some time.This is a basic recipe and you may add egg or chicken(cooked and shredded) to customize this.
Oil - 1 tbsp
Finely chopped ginger - 1 tbsp
Finely chopped garlic - 1 tbsp
Carrot - 1 small
Beans - 4 or 5
Cauliflower - 2 florets
Capsicum/Bell pepper - half, I used yellow.
Cabbage - 1/4 cup, shredded (As I didn't have green cabbage in stock, I used purple)
Mushroom - 1 or 2
Spring onions - 1 tbsp for cooking and 1 tbsp for garnish
Veg Stock cubes - 1 pack(I used Maggie and one pack has 2 cubes)
Water - 1 litre
Soy sauce - 1 tbsp
Red chilly sauce - 1 tsp (Adjust based on the hotness)
Tomato ketchup - 3 tbsp
Vinegar - 2 tsp (I used White Wine Vinegar)
Pepper powder - 1/2 tsp
Corn flour - 1 tbsp or more (adjust to the consistency you need)
Chinese 5 spice shake - 1/2 tsp (optional, but it gives a very nice flavour)
Use the above quantities as a guideline and adjust as per your taste. I like it to be spicy and sour.
1. Chop carrot, beans and capsicum to small pieces. Chop the cauliflower florets and mushroom and cut the cabbage and spring onion into thin strips.
2. Boil 1 litre of water and add the 2 stock cubes. Follow the instructions on the pack as the amount of water differs for other brands stock cubes. The cubes dissolve and the stock is ready.
3. Mix corn flour in 1/4 cup of water.
1. Heat oil in a large pan and saute ginger and garlic till you get the aroma. Now add carrot, beans,capsicum,cauliflower and cabbage and saute well for a few minutes.
2. Add the prepared stock and bring to boil. Add mushrooms and spring onions.
3. Now add all the sauces, vinegar and salt and let it boil. Do a taste check.
4. Check if the veggies are cooked. They shouldn't get mashed. Add the cornflour and bring to boil. Add some pepper powder and chinese spice shake. Turn off the stove.
5. Garnish with spring onions.
Serve piping hot with some breadsticks.
Linking to Anyone can cook: Series 27
Also sending to Iftar moments at Taste of Pearl City
Life is Green Event