Description
This Vegetarian Hot and Sour Soup is a flavorful and comforting Asian-inspired dish packed with fresh vegetables, aromatic spices, and a perfect balance of spicy and tangy flavors. Ready in just 20 minutes, it’s ideal for a quick, healthy meal that satisfies cravings without meat or heavy ingredients.
Ingredients
Scale
Vegetables
- 1/2 cup cabbage, shredded
- 1/2 cup mushrooms, sliced
- 1/2 cup broccoli florets
- 1/2 cup baby corn, chopped
- 1/2 carrot, julienned
- 2 spring onions (green and white parts), chopped
- 1-2 green chilies, sliced
Liquids and Sauces
- 4 cups vegetable stock
- 2 tablespoons dark soy sauce
- 1 tablespoon sriracha (or any hot sauce)
Oils and Fats
- 1 tablespoon sesame oil
Others
- 3 cloves garlic, minced
- 1-inch piece ginger, minced
- 1 tablespoon brown sugar
- 1 tablespoon cornstarch mixed with 2 tablespoons water (cornstarch slurry)
- Salt and black pepper, to taste
Instructions
- Heat sesame oil: Warm the sesame oil in a wok or large pot over high heat until shimmering.
- Sauté aromatics: Add minced garlic, ginger, the white parts of spring onions, and sliced green chilies. Stir-fry for 1 to 2 minutes until fragrant without burning the garlic.
- Add vegetables: Toss in shredded cabbage, sliced mushrooms, broccoli florets, chopped baby corn, and julienned carrots.
- Season and stir-fry: Sprinkle salt and black pepper over the vegetables and stir-fry for 3 to 4 minutes, keeping them slightly crunchy and vibrant.
- Add liquids and sauces: Pour in vegetable stock, dark soy sauce, sriracha, and brown sugar. Mix thoroughly.
- Bring to boil: Increase heat and bring the soup mixture to a rolling boil.
- Thicken the soup: Gradually stir in the cornstarch slurry while stirring continuously for 1 to 2 minutes until the soup thickens to your desired consistency.
- Adjust seasoning: Taste the soup and add additional salt, soy sauce, or pepper as needed to balance flavors.
- Serve: Ladle the hot soup into bowls and garnish with the green parts of the spring onions before serving.
Notes
- For a spicier soup, increase the amount of green chilies or sriracha.
- Keep the vegetables crunchy by stir-frying for only a few minutes at high heat.
- Cornstarch slurry is essential to thicken the soup; ensure to mix it well before adding to prevent lumps.
- This soup can be served as an appetizer or a light main course.
- Use low-sodium soy sauce to reduce salt content if preferred.
