Hot and Sour Soup: The Perfect Comfort Food with a Kick

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Origin of Hot and Sour Soup:

The culinary traditions of China are very rich and complex. There are classic recipes that are specific to the entire country of China even though the large Chinese area gives rise to varied cuisines as per the regions and cantons. Sichuan Province is where hot & sour soup originates, not Beijing. Every Chinese restaurant in the globe serves it as a standard.

A Sichuan meal known as “peppered vinegar soup” literally includes a thick broth that has been seasoned with vinegar, black pepper, and hot pepper. Although the ingredients in hot & sour soup have changed over time and in accordance with regional customs, the overall flavor has remained largely constant. It’s hot and sour soup everywhere. Traditional hot & sour soup recipes frequently use red or green peppers (or chili sauce) for heat and vinegar for the soup’s sourness. Along with an abundance of fresh veggies, they typically also contain some form of protein.

Making Hot & Sour Soup

A lot of seasonal vegetables and tart vinegar are used in my version as well. However, the only spice used in this Indian-inspired recipe is black pepper for a little extra heat. To create a truly vegan hot & sour soup recipe, I also modified the traditional meal to be meatless.

Enjoy a starter or main plate of tasty soup along with your favorite Chinese-inspired sides!

Frequently Asked Questions:

1. What sorts of vinegar are there that I can use to prepare this hot & sour soup?

In this meal, I used rice vinegar. Additionally, you might use premium Chinese vinegar. If you don’t have rice vinegar, you can substitute plain white vinegar. For the finest flavor, make sure you use high-quality vinegar of any kind.

2. How can I make my soup thicker?

My preference for hot and sour soup is a thin, broth-like consistency. You can, however, add an additional 1 to 2 teaspoons of corn flour if you prefer a little thicker consistency.

3. What is the shelf life of leftovers?

I advise only keeping this soup in the refrigerator for a day in an airtight container. The finest way to eat a vegetable soup is hot and just out of the oven. Reheat in a microwave or on the stove.

Tips:

• Put some tofu or sprouts in for added protein. Adding paneer cubes will make the soup vegetarian.
• By adjusting the number of seasonings, such as soy sauce, black pepper, and rice vinegar, you can change the flavor of your soup.
• Use potato starch in place of corn flour to thicken a gluten-free soup. Substitute Tamari, Coconut Aminos, even Bragg liquid aminos for soy sauce.
• It is possible to include dried shiitake or cremini mushrooms. For shiitake mushrooms, rinse them first, then soak them in water for a few hours to rehydrate them. After being softened, chop them, then add them to the soup. Be sure to get rid of the chewy base stalk.

If you like this soup you should try my Chicken Hash Soup!

Hot and Sour Soup

Course: LunchCuisine: Indian

Servings

6

servings

Prep time

20

minutes

Cooking time

30

minutes

Calories

150

kcal

A simple yet highly tasty dish, hot & sour soup is cooked with a ton of fresh vegetables and vivid spices. The popular Indo-Chinese soup is hot, sour, spicy, and relatively simple to prepare at home. The greatest vegan hot & sour soup can be made from home using the step-by-step directions and pictures provided here

Ingredients

• 2 1/2 Cups Vegetable Stock or Water

• 3 Tsp Soy Sauce

• 1 Tbsp any Neutral Oil

• 2 Tsp Rice Vinegar

• 1 White Onion (Chopped)

• 2 Stalks Celery (Chopped)

• 1/4 Cup Cabbage (Thinly Sliced)

• 1/4 Cup Green Beans (Sliced)

• 3/4 Cup Mushrooms (Sliced)

• 1/4 Cup Carrots (Grated)

• 2 Tsp Coriander Leaves (Finely Chopped)

• 2 Tsp Minced Garlic

• 4 Tsp Cornstarch

• 1 Tsp Ginger (Minced)

• 3/4 Tsp Black Pepper

• Salt to Taste

Directions

• Stir Fry the Vegetables:
• Wash and chop five to six green beans and a small portion of cabbage. You need 1/4 cup of coarsely sliced green beans and 1/4 cup of shredded cabbage.
• Rinse five to six button mushrooms then slice them.
• Peel, rinse, and grate one small carrot.
• Slice one small onion or two spring onions (scallions). You need 1/4 cup of spring onion whites or minced onions
• 4–5 small–medium garlic cloves and an inch of ginger should be peeled, rinsed, and chopped. Finely chop the 2 celery stalks
• In a saucepan over medium heat 1 tbsp of oil. Then add the minced garlic, ginger, & onions and sauté for two minutes.
• Coarsely slice the green beans and add to the saucepan.
• Add the mushrooms next and stir fry until the edges just start to brown.
• In the meantime, combine four teaspoons of corn flour with 2 tbsp of water to produce a paste or slurry. Place aside.
• The mushrooms will have a light brown color after around 5 or 6 mins. Carrots, cabbage, and celery can now be added. Then stir fry over high heat.
• Prepare the Hot & Sour Soup:
• To a large pot add 2 1/2 cups of vegetable stock or water. Then add the stir fried vegetables to the pot. Mix thoroughly.
• Add 3 tsp of soy sauce. Taste, and add salt if necessary. Simmer for 5 – 10 minutes.
• Add the cornstarch slurry and stir well to combine. Simmer for 5 – 10 minutes or until the soup starts to thicken. Stirring regularly.
• Add the black pepper, rice vinegar and the finely chopped coriander. Stir to combine.
• Turn off the heat and serve the hot & sour soup while it is hot. Top with chopped cilantro or green onion. Enjoy!

Notes

• Put some tofu or sprouts in for added protein. Adding paneer cubes will make the soup vegetarian.
• By adjusting the number of seasonings, such as soy sauce, black pepper, and rice vinegar, you can change the flavor of your soup.
• Use potato starch in place of corn flour to thicken a gluten-free soup. Substitute Tamari, Coconut Aminos, even Bragg liquid aminos for soy sauce.
• It is possible to include dried shiitake or cremini mushrooms. For shiitake mushrooms, rinse them first, then soak them in water for a few hours to rehydrate them. After being softened, chop them, then add them to the soup. Be sure to get rid of the chewy base stalk.