Delicious Hot and Sour Soup Recipe

Introduction

Recipes for hot and sour soup, hot n sour soup, and hot sour soup with comprehensive photos and videos. A straightforward soup recipe that is well-known for its sour and spicy flavor. This recipe for street food or fast food is served as an appetizer or starter right before a North Indian or Indo-Chinese meal. Although it can also be cooked with meat, it is often made with chopped veggies, Indo-Chinese sauce, and fried noodles.

Made with a variety of fresh vegetables and zesty spices, hot and sour soup is a straightforward yet wonderfully tasty dish. This hot, sour, and spicy soup is a staple in Indo-Chinese cooking and is quite easy to make at home. This recipe for the greatest vegetarian hot and sour soup includes pictures and detailed instructions.

Ingredients for Hot and Sour Soup

2 tablespoons of oil

2 cloves of garlic, finely chopped

1-inch piece ginger, finely chopped

1 green chilli, finely chopped

2 tablespoons of spring onion, chopped

1 full carrot, finely chopped

3 tablespoons of cabbage, finely chopped

half of the capsicum, finely chopped

five beans, finely chopped

4 cups of water

2 tablespoons of soy sauce

2 tablespoons of vinegar

1 tablespoons of chilli sauce

½ tablespoons of pepper powder

½ tablespoons of sugar

½ tablespoons of salt

2 tablespoons of spring onion, chopped

for a slurry of corn flour:

2 tablespoons of corn flour

¼ cup of water

How To Make Hot and Sour Soup

First, heat two tablespoons of oil in a big kadai and stir-fry One inch of ginger, two garlic cloves, and one chili.

Stir-fry two tablespoons of spring onion until it becomes tender.

Add one carrot, three tablespoons of cabbage, half a capicum, and five beans.

Stir-fry the vegetables for two minutes, or until they are half done.

Add 1 tsp chili sauce, 2 tbsp soy sauce, 2 tbsp vinegar, and 4 cups of water.

Additionally, add ½ teaspoon salt, ½ teaspoon sugar, and ½ teaspoon pepper powder.

Boil for three minutes, or until the flavors are thoroughly absorbed.

Mix 2 tablespoons cornflour with ¼ cup water to make cornflour slurry.

Mix thoroughly after adding the slurry to the soup.

Keep boiling until the soup gradually thickens, about 2 more minutes.

After adding two tablespoons of spring onions, savor the hot and sour soup.

Preparation Time	5 mins
Cock Time	10 mins
Total Time	15 mins
Servings	4

111	7g	10g	2g
Calories	Fat	Carbs	Protein

Chinese, Recipes