This Hot and Sour Soup, packed with spicy Indian flavors from dried red chili, green chilies, and freshly ground black pepper with seasonal fresh vegetables, is my favorite recipe for chilly winter days!
I had stayed away from spicy food for long and when I was exposed to amazing Indian spices, I couldn't hold myself back. I am sharing this for those who think they can never enjoy spicy and hot food.
My version of Hot and sour soup is inspired by Indian and Chinese cuisine. While the name is Hot, it is mildly spicy. Made with a simple one-pot recipe, fresh veggies like carrots, spring onions, cabbage, button mushrooms, onion, and garlic are sauteed in sesame oil and thickened with corn flour slurry making it both vegan and gluten-free.
This recipe is perfect for those who love Indo-Chinese cuisine and want a warming, easy-to-make soup for lunch or dinner.
You may also like Vegetable Noodle Soup, Lemon Coriander Soup, Clear Vegetable Soup, Mushroom Spinach Soup, and Mushroom Soup Without Cream, Sweet Corn Soup.
Ingredients
See the recipe card for exact measurements of the ingredients.
- Vegetables- Spring Onions, Cabbage, Capsicum, green beans, carrots, mushrooms.
- Sesame Oil- I love the strong flavor that comes from sesame oil.
- Onion and Garlic
- Corn Flour- To thicken the soup. If you like thin soup, you may skip it as well.
- Soy Sauce
- Green chilies and red dried chili
- Green part of spring onions and Coriander for garnishing
Feel Free to add garam masala, chili sauce or any other veggies of your choice.
How To Make Hot and Sour Soup
Step 1. Prepare the vegetables
Wash and finely chop cabbage, green beans, capsicum, and spring onions. Chop Mushrooms and Grate carrots and garlic. Keep them aside.
Step 2. Temper the veggies in Oil
Heat sesame oil in a pan (heavy-bottomed) and sauté finely chopped garlic and green chilies for a minute until aromatic. Add spring onions and red onions and cook for a min. Add the chopped mushrooms and cook for 2-3 min till they lose moisture.
Step 3. Cook the vegetables
Next, add carrots and cabbage. They take less time to cook and are added at the last. You may stir fry to leave them crunchy. I add salt (red chili and black pepper) at this time so that veggies are cooked easily. I cover the pan with a lid for quick cooking too. Once veggies are cooked add soya sauce and cook for another minute.
Step 4. Add Water
Add water or vegetable stock. Mix cornstarch with water to make a slurry. Gradually add it to the soup while stirring continuously to avoid lumps. Let it simmer for 2-3 minutes until slightly thickened.
Step 5. Serve hot
Garnish with chopped spring onion greens and cilantro and serve the Hot and Sour soup hot. Enjoy it fresh!
Expert Tips
- Use freshly chopped vegetables to retain crunch and flavor in the soup.
- Add cornstarch slurry slowly while stirring to prevent lumps from forming.
- Make sure to cover the pan with a lid for quick cooking and use slow flame so that veggies don't stick at the bottom of the pan.
- If you choose to stir fry, then keep stirring and don't leave the pan on the flame for longer without stirring.
- The leftover soup can be stored in an airtight container with a lid in the refrigerator for about 4-5 days.
Hot and Sour Soup Indian Style
Equipment
- 1 heavy-bottomed pan with a lid
- 1 Chopping board
Ingredients
- 1 small Onion
- 1-2 small spring onions
- ⅓ cup capsicum
- ⅓ cup green beans
- 1 medium `Carrot grated
- 1.5 cup cabbage
- 1 cup mushrooms
- 1 tablespoon cornflour to make slurry for thickening the soup
- 2 cloves garlic grated
- 1 small green chili
- 1 teaspoon sesame oil
- 2 piece dried red chili
- 2 teaspoon soya sauce
- 2 cups Water
- Salt and Black Pepper as per taste
- 1 tablespoon chopped fresh cilantro leaves for garnishing
Instructions
- Wash and finely chop cabbage, green beans, capsicum, and spring onions. Chop Mushrooms and Grate carrots and garlic. Keep them aside.
- Heat sesame oil in a pan (heavy-bottomed) and sauté finely chopped garlic and green chilies for a minute until aromatic. Add spring onions and red onions and cook for a min. Add the chopped mushrooms and cook for 2-3 min till they lose moisture.
- Next, add carrots and cabbage. They take less time to cook and are added at the last. You may stir fry to leave them crunchy. I add salt at this time so that veggies are cooked easily. I cover the pan with a lid for quick cooking too.
- Add water or vegetable stock. Mix cornstarch with water to make a slurry. Gradually add it to the soup while stirring continuously to avoid lumps. Let it simmer for 2-3 minutes until slightly thickened.
- Garnish with chopped spring onion greens and cilantro and serve the Hot and Sour soup. Enjoy it fresh!
Notes
- Use freshly chopped vegetables to retain crunch and flavor in the soup.
- Add cornstarch slurry slowly while stirring to prevent lumps from forming.
- Make sure to cover the pan with a lid for quick cooking and use slow flame so that veggies don't stick at the bottom of the pan.
- If you choose to stir fry, then keep stirring and don't leave the pan on the flame for longer without stirring.
- The leftover soup can be stored in an airtight container with a lid in the refrigerator for about 4-5 days.
| Nutrition Facts | |
|---|---|
| Serving size: 1 bowl | |
| Servings: 5 | |
| Amount per serving | |
| Calories | 61 |
| % Daily Value* | |
| Total Fat 1.2g | 1% |
| Saturated Fat 0.2g | 1% |
| Cholesterol 0mg | 0% |
| Sodium 218mg | 9% |
| Total Carbohydrate 11.8g | 4% |
| Dietary Fiber 2.6g | 9% |
| Total Sugars 4.1g | |
| Protein 1.8g | |
| Vitamin D 0mcg | 0% |
| Calcium 45mg | 3% |
| Iron 1mg | 5% |
| Potassium 234mg | 5% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |
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