This Indo Chinese fusion spicy and tangy soup is very easy to make and also tastes great. It’s a quick and very flexible recipe as you can use variety of vegetables according to your own taste. If you want you can further garnish it with Julian carrot and some chopped green spring onions to give a beautiful look. This soup goes so well with veg fried rice, noodles or just have it alone. So do try this recipe at home and enjoy.


Other Names:

Vegan Hot and Sour Soup, Veg Hot and Sour Soup, Vegetarian Hot and Sour Soup,


Ingredients:

4 cups Water
1 cup Cabbage (finely chopped)
½ cup Green Pepper/Capsicum (finely chopped)
½ cup Carrots (finely chopped)
1 tsp Sesame Oil (or any Cooking Oil)
1 Spring Onions (keep chopped white and green parts separate)
4 tsp Vinegar
1 tsp Garlic (finely chopped)
2 tbsp Corn Starch
½ tsp Sugar (according to taste)
1 tbsp Red Chilli Sauce
2 tbsp Soya Sauce
Salt (according to taste)


Instructions:

1. First finely chop all vegetables, you can cut them in any shape you like as long as they are thin and fine. I am going to use plain water for making soup but if you have vegetable stock you can also use that. And we also need some sesame oil if you don’t have that you can use any cooking oil.

2. Now lets prepare some corn starch slurry which will give nice consistency to soup. For this take 2 tbsp corn starch in a small bowl and then add 4 tbsp water. Now mix it well to make a mixture, we will use later in the recipe.

3. Now lets start making soup. For this take a wok or a pan on medium high heat and add 1 tsp sesame oil. When oil is hot enough, add white part of spring onions and sauté them for 30 secs. After 30 secs add ½ cup capsicum, ½ cup carrots and sauté them on medium heat for 23 mins. Now add 1 tsp chopped garlic and cook for another 1 min till its rawness goes away. Just remember to only half cook all vegetables as we want some crunchiness in vegetables.

4. Once garlic and veggies look cooked add 4 cups of water and to give nice flavor to soup lets add all other ingredients and sauces. So first add 4 tsp vinegar, 1 tbsp chilli sauce, I am using red one because it gives nice color to soup but you can also use green chilli sauce. 2 tbsp soya sauce and salt according to taste. Just be cautious while adding salt as all sauces also have salt in it and finally add ½ tsp sugar. Now mix them well and let soup get a boil on high heat.

5. When the soup gets a boil put heat to low and add corn starch mixture we made earlier while continuously stirring to get a smooth consistency. Now we will add cabbage and after adding give it a little mix. I am adding cabbage at this time as I like the crunchy taste of cabbage in soup but if you want it more cooked then add it when we cooked green pepper and carrot in the beginning of recipe.

6. Now, let the soup get a boil again, one boil should be enough. When it gets a boil switch off the heat and our tasty soup is ready. So, take it out in bowl and serve it hot.


Tips n Tricks:

1. You can choose soup vegetable according to your own choice.
2. If you don’t have sesame oil you can use any cooking oil but sesame soup is best for taste.
3. Add sugar and salt according to your own taste.


Follow Nehas Cookhouse:

Y O U T U B E    / @nehascookhouse  
T W I T T E R   / nehascookhouse  
F A C E B O O K   / nehascookhouse  
P I N T E R E S T   / nehascookhouse  
I N S T A G R A M https://www.instagram.com/nehascookho...
G O O G L E + https://plus.google.com/u/1/116224268...


Music Credits:

Easy Lemon Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
http://creativecommons.org/licenses/b...