Hot & Sour Soup: 10-Min Recipe

A spicy and wholesome soup of veggies by Chef Roopa Nabar.
Serve with a side of Crispy Egg Spring Rolls.

Ingredients

• 1 onion finely chopped
• 1 tsp finely-chopped garlic
• ½ a carrot, grated
• 1 tbsp grated ginger

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• ½ cup shredded cabbage
• 1 tbsp finely-chopped celery
• 1 stalk spring onion, finely chopped

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• 5 button mushrooms, finely cut
• ½ Shimla mirch or green capsicum or green bell pepper, finely cut
• 5 French beans, finely cut
• 1 tbsp chopped bamboo shoots

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• 3 tbsp cornflour + ½ cup water
• 3 tbsp oil
• ½ tsp salt
• ½ tsp black pepper powder

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• ½ tsp sugar
• ¼ tsp ajinomoto, optional
• 2 tbsp soy sauce
• 2 tbsp green chilly sauce

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• 6 cups clear vegetable stock
• 2 tbsp vinegar
• 1 tbsp chilly oil

Method

• Heat the oil in a saucepan over medium heat.
  Add the onions, garlic, ginger, celery, carrot, cabbage, French beans, capsicum, mushroom and cook for a minute.
  Add the soy sauce, salt, pepper, sugar, green chilly sauce and mix well.

Method, continued

• Add the stock and bring to boil.
• Mix the cornflour with the water making a smooth slurry and add to the soup.
  Stir till the soup thickens and add the vinegar.
  Take off heat, drizzle in the chilly oil, garnish with spring onions and serve piping hot; Serves 4.

Recipe courtesy TTK Prestige