A perfect balance of spice + tanginess, this Indo-Chinese Veg Hot & Sour Soup is ideal for cold weather, dinner starters and healthy meals.
Ingredients (For 2–3 Bowls)
Vegetables
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¼ cup carrot (finely chopped)
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¼ cup cabbage (shredded)
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¼ cup capsicum
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¼ cup beans (optional)
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2 tbsp spring onion
Others
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1 tbsp garlic (finely chopped)
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1 tbsp ginger
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2 green chilies
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1 tbsp soy sauce
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1 tsp vinegar
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½ tsp black pepper
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½ tsp red chili sauce
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1 tsp sugar (optional)
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Salt as needed
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1 tbsp corn flour mixed with 3 tbsp water
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2 cups water/vegetable stock
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1 tsp oil
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½ tsp white pepper (optional)
Also Read: Veg Manchurian Recipe (Dry & Gravy) | Restaurant-Style Indo-Chinese Dish
How to Make Veg Hot & Sour Soup
1. Prepare the base
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Heat oil in a wok.
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Add ginger, garlic & green chili.
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Fry until fragrance comes.
2. Cook the vegetables
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Add carrots, beans, cabbage and capsicum.
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Stir fry for 1–2 minutes (keep crunch).
3. Add sauces & spices
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Add soy sauce, vinegar, chilli sauce, black pepper, white pepper and salt.
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Mix well.
4. Add water & boil
Also Read: Easy Bhindi Masala Recipe – Indian Okra Stir Fry
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Add 2 cups water or vegetable stock.
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Let it boil for 2–3 minutes.
5. Thicken the soup
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Add corn flour slurry slowly while stirring.
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Cook until soup becomes slightly thick.
6. Finish
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Add spring onions and serve hot.
Tips for Perfect Hot & Sour Soup
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Use finely chopped vegetables for authentic texture.
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Do not overcook veggies — crunch is essential.
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Add extra chili sauce for spicier flavor.
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Use vegetable stock for richer restaurant taste.
Serving Suggestions
Also Read: Kadai Paneer Recipe – Spicy Indian Paneer Curry
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Serve as a starter with Indo-Chinese dishes
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Perfect with: Fried Rice, Noodles, Momos
Recommended Kitchen Essentials
👉 Recommended Products for Making Perfect Soup
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Disclaimer
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Some images in this blog post are AI-generated and used only for illustrative purposes. The final dish may look slightly different in real life.







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