Description
A vibrant and comforting Vegetarian Hot and Sour Soup packed with fresh vegetables and bold flavors, perfectly balanced with a spicy kick and a tangy finish. This quick and easy soup is ideal for a nutritious lunch or a light dinner, featuring a savory broth thickened with cornstarch for a luscious texture.
Ingredients
Scale
Vegetables
- 1-2 green chilies, sliced
- 2 spring onions (green and white parts), chopped, white and green parts separated
- 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
Broth and Seasonings
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1-inch piece ginger, minced
- 4 cups vegetable stock
- 2 tablespoons dark soy sauce
- 1 tablespoon sriracha (or any hot sauce)
- 1 tablespoon brown sugar
- Salt and black pepper, to taste
Thickening Agent
- 1 tablespoon cornstarch mixed with 2 tablespoons water (cornstarch slurry)
Instructions
- Heat sesame oil: Warm the sesame oil in a wok or large pot over high heat to prepare for sautéing the aromatics.
- Sauté aromatics and chilies: Add the minced garlic, ginger, the white part of the spring onions, and sliced green chilies to the hot oil. Stir-fry for 1-2 minutes until fragrant without burning the garlic.
- Add vegetables: Introduce the shredded cabbage, sliced mushrooms, broccoli florets, chopped baby corn, and julienned carrot into the wok.
- Season and stir-fry: Sprinkle salt and black pepper over the vegetables and stir-fry for 3-4 minutes, ensuring the vegetables stay crunchy and retain their vibrant colors.
- Pour in broth and seasonings: Add the vegetable stock, dark soy sauce, sriracha, and brown sugar to the pot. Stir well to combine all ingredients.
- Bring to boil: Increase the heat to bring the soup to a rolling boil, allowing the flavors to meld.
- Thicken the soup: Slowly add the cornstarch slurry to the boiling soup while stirring constantly for 1-2 minutes until the soup thickens to a slightly viscous consistency.
- Adjust seasoning: Taste the soup and adjust with additional salt, soy sauce, or black pepper as preferred to balance the hot and sour flavors.
- Serve: Ladle the hot soup into bowls and garnish with the green parts of the spring onions before serving.
Notes
- For a gluten-free version, use gluten-free soy sauce or tamari.
- The level of spiciness can be adjusted by varying the amount of green chilies and sriracha.
- Add tofu or other plant-based proteins for extra substance.
- Use fresh vegetables for the best texture and flavor.
- Make the soup ahead and reheat gently; add the cornstarch slurry only when reheating to prevent over-thickening.
