Hot and Sour Soup ( Chinese Cooking)

by Tarla Dalal

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The hot and sour soup is claimed by both the mandarin as well as the sichuan cuisines as their own! this spicy and sour soup allows you to experiment with many ingredients such as bamboo shoot, tofu slices, lily buds, button mushrooms and other fresh vegetables that are available in season. In this recipe we’ve used vegetables that you can find easily in the market, though you can experiment with the veggies you want to add. This soup is usually thick because of the cornstarch added into it. A great soup that is known to be good for colds and perk you up instantly, just slice in some extra ginger if you have a nasty cold and enjoy its heady flavors.

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Preparation Time: 20 mins
Cooking Time: 7 mins
Makes 6 servings
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Ingredients

2 tbsp oil
1 tbsp finely chopped garlic (lehsun)
1/3 cup shredded cabbage
1/3 cup grated carrot
1/3 cup finely chopped cauliflower
1/3 cup chopped spring onions with the greens
1 tbsp chopped coriander (dhania)
4 cups clear vegetable stock
2 tbsp brown vinegar
1 tbsp soy sauce
1 tbsp chilli sauce
1/2 tsp freshly ground black pepper powder
salt to taste
2 tbsp cornflour dissolved
1/3 cup water

For Serving
chillies in vinegar
soy sauce
chilli sauce

Method

Heat the oil in a wok / kadhai on a high flame till it smokes.
Add the garlic and sauté on a high flame for a few seconds.
Add all the vegetables and sauté on a high flame for another 2 minutes.
Add the vegetable stock, vinegar, soya sauce, chilli sauce, pepper and salt, mix well and cook on a high flame for 2 minutes.
Add the cornflour mixture, mix well and cook on a high flame for a minute, while stirring continuously.
Serve hot with chillies in vinegar, soya sauce and chilli sauce.

RECIPE SOURCE : Chinese Cooking-New Edition