Description
A flavorful and zesty Vegetarian Hot and Sour Soup packed with fresh vegetables and a spicy kick, perfect for a quick and healthy meal that combines tangy, spicy, and savory flavors in just 20 minutes.
Ingredients
Scale
Vegetables and Aromatics
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1-inch piece ginger, minced
- 2 spring onions (green and white parts), chopped
- 1-2 green chilies, sliced
- 1/2 cup cabbage, shredded
- 1/2 cup mushrooms, sliced
- 1/2 cup broccoli florets
- 1/2 cup baby corn, chopped
- 1/2 carrot, julienned
Liquids and Sauces
- 4 cups vegetable stock
- 2 tablespoons dark soy sauce
- 1 tablespoon sriracha (or any hot sauce)
Other Ingredients
- 1 tablespoon brown sugar
- 1 tablespoon cornstarch mixed with 2 tablespoons water (cornstarch slurry)
- Salt and black pepper, to taste
Instructions
- Heat sesame oil: Heat sesame oil in a wok or large pot over high heat to prepare for sautéing the aromatics.
- Add aromatics: Add minced garlic, ginger, the white parts of spring onions, and sliced green chilies to the hot oil.
- Sauté aromatics: Sauté for 1-2 minutes until fragrant, making sure the garlic does not burn to maintain flavor balance.
- Add vegetables: Incorporate cabbage, mushrooms, broccoli, baby corn, and carrot into the pot.
- Season and stir-fry: Season with salt and black pepper, stir-frying the vegetables for 3-4 minutes while keeping them crunchy and vibrant.
- Add liquids and seasoning: Pour in the vegetable stock, dark soy sauce, sriracha, and brown sugar to build the soup’s hot and sour base.
- Bring to boil: Stir well and bring the mixture to a boil, melding all flavors together.
- Thicken the soup: Once boiling, slowly add the cornstarch slurry while stirring constantly for 1-2 minutes until the soup thickens to desired consistency.
- Adjust seasoning: Taste the soup and add more salt, soy sauce, or pepper as necessary for the perfect balance of flavors.
- Serve: Serve the hot soup garnished with the green parts of the spring onions for added color and freshness.
Notes
- Adjust the number of green chilies based on your preferred spice level.
- Use fresh vegetables to maintain crunchiness and nutrients.
- The brown sugar helps balance the heat and sourness of the soup, but can be reduced for less sweetness.
- The cornstarch slurry is key to achieving the characteristic slightly thick texture of hot and sour soup.
- For a gluten-free version, use gluten-free soy sauce.
