Hot and Sour Soup ( Dinner Recipe )
by Tarla Dalal
Added to 149 cookbooks
This recipe has been viewed 21433 times
Shredded vegetables are stir-fried on a hot flame before cooking with vegetable stock, sauces and spices. Corn flour thickens this soup that is served super hot with a garnish of spring onions. A great way to begin the chinese meal!
- Heat the oil in a wok over a high flame. Add the cabbage, carrots, cauliflower, spring onions and stir fry over a high flame for 2 minutes.
- Add the stock, soya sauce, chilli sauce, coriander, salt and pepper and simmer for 2 minutes.
- Add the cornflour mixture and boil for 3 to 4 minutes while stirring continuously.
- Mix in vinegars and switch off the flame.
- Serve hot, garnished with spring onion greens.
Nutrient values per serving
|Vitamin A||468 mcg|
|Vitamin B1||0.2 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||1.4 mg|
|Vitamin C||16.3 mg|
|Folic Acid||31.4 mcg|
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