Hot n Sour Soup
Which is the most common soup that one can think of when we talk of Indian Chinese dishes? I bet, it’s the hot n sour soup, isn’t it? And why not, afterall, it’s full of flavours and has lots of veggies in it. Use any vegetables that you feel will go well with soy sauce and chili sauce. Use lots of spring onion, both the bulb and greens. Add lot of finely chopped ginger. Pair it with your favourite recipe
of Hakka noodles or veg fried rice or schezwan rice/noodles and enjoy your meal.
Change the proportion of vegetables used according to availability and choice. Add or omit any sauce. If you do not have vegetable stock, use water. You can even use chicken stock and finely shredded chicken.
Ingredients:
- Cabbage a small piece
- Carrot 1
- French beans 7-8
- Bell peppers small piece
- Mushroom 4-5
- Spring onion 3-4 sprigs
- Ginger 1 inch piece
- Garlic cloves 3-4
- Salt to taste
- Sugar 1 tsp
- Vinegar 1 tsp
- Soy sauce 2 tsp
- Chili sauce 1 tsp
- Green chilies 1-2
- Chili paste 1 tsp
- Sesame oil 1 tbsp
- Cornflour 1-2 tsp
- Vegetable stock 500 ml
Method:
- Chop all the vegetables finely.
- Heat oil in a large pan and add the ginger and garlic. Cook on high flame for 2 minutes.
- Add the chili paste and mix.
- Now add onion and other veggies and saute on high flame for 3-4 minutes.
- Now add soy sauce, chili sauce and the vegetable stock.
- Add salt, sugar and pepper powder. Bring to boil. Simmer for 5 minutes.
- Mix the cornflour in 1 tablespoon water and add it to the boiling soup. Cook for 2 more minutes.
- Garnish with finely chopped spring onion greens and serve hot.
