This versatile and vegan hot and sour soup makes it healthy and a great option for light evening dinners. The consistency can be adjusted as per your taste and liking. I have tried using chickpea flour for making it a vegan option. It works well. Try using it or else you can go with the regular cornflour too. Try making this and let me know if your folks liked it or no!!
This Chinese restaurant-style “vegan” hot and sour soup is so comforting, soulful, and delicious. The onset of monsoon and I want to sip on some piping hot soups and tea. The prospect of having this steamy soup seems to be interesting and gives me a satiating feeling.
It’s healthy, as it is loaded with vegetables and it is so easy to prepare. You can actually add as many vegetables you want and at the same time avoid few if you do not like them.
Recipe of Restaurant style hot and Sour soup
Ingredients:
1/4th cup Shredded cabbage
1/4th cup Shredded carrots
1/4th cup French beans cut into thin strips
1/4th cup Chopped cauliflower
1/4th cup Capsicum cut into thin strips
2 tbsp Olive oil (Sunflower oil will do too)
2 tsp Soya sauce
2 tsp Red chili sauce
1 tsp vinegar
1/2 tsp brown sugar
5 tbsp Chickpea flour paste(mixed with water)
5 cups Clear vegetable stock or water
1/4th cup Tofu or paneer (optional)
1 tsp Black pepper powder
Salt as per taste
Fresh coriander to garnish
Method:
1. Heat oil in a saucepan, add the vegetables and stir fry on high heat for 2 minutes.
2. Add water or the stock, chickpea flour paste, pepper powder, soya sauce, red chili sauce, vinegar, sugar, and salt.
3. Bring it to a boil, stirring continuously and simmer for 1-2 minutes.
4. Add tofu or paneer at this stage if you are using it.
5. Garnish with coriander leaves and serve it hot.
6. Avoid paneer if you want to make it vegan.
Recipe of Restaurant style hot and Sour soup
Ingredients
- ¼ th cup Shredded cabbage
- ¼ th cup Shredded carrots
- ¼ th cup French beans cut into thin strips
- ¼ th cup Chopped cauliflower
- ¼ th cup Capsicum cut into thin strips
- 2 tbsp Olive oil Sunflower oil will do to
- 2 tsp Soya sauce
- 2 tsp Red chili sauce
- 1 tsp vinegar
- ½ tsp brown sugar
- 5 tbsp Chickpea flour paste mixed with water
- 5 cups Clear vegetable stock or water
- ¼ th cup Tofu or paneer optional
- 1 tsp Black pepper powder
- Salt as per taste
- Fresh coriander to garnish
Instructions
- Heat oil in saucepan, add the vegetables and stir fry on high heat for 2 minutes.
- Add water or the stock, chickpea flour paste, pepper powder, soya sauce, red chili sauce, vinegar, sugar and salt.
- Bring it to a boil, stirring continuously and simmer for 1-2 minutes.
- Add tofu or paneer at this stage if you are using it.
- Garnish with coriander leaves and serve it hot.
- Avoid paneer if you want to make it vegan.
