Veg Hot and Sour Soup is a flavorful Indo-Chinese soup that combines spicy, tangy, and savory tastes. Made with fresh vegetables, soy sauce, vinegar, and aromatic spices, this soup offers a delicious balance of heat and sourness. It is a popular restaurant-style starter, perfect for chilly evenings or as an accompaniment to Chinese meals.
Wash and finely chop the cabbage, carrots, beans, mushrooms, and spring onions.
Heat oil in a saucepan and sauté chopped garlic, ginger, and green chilies until fragrant.
Add the chopped vegetables and stir-fry for 2–3 minutes.
Pour in vegetable stock or water, then add soy sauce, vinegar, salt, and black pepper.
Mix cornflour with cold water and gradually stir it into the soup to achieve the desired thickness.
Simmer for 3–5 minutes, stirring occasionally.
Taste and adjust the spice and sourness as needed. Serve hot, garnished with spring onions.
Mixed vegetables – 1 cup
Vegetable stock or water – 3 cups
Soy sauce – 1 teaspoon
Vinegar – 1 teaspoon
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