Hot and Sour Soup Recipe: A Vegan Delight

Hot and Sour Soup Recipe: Hot and sour soup is a beloved dish in Indo-Chinese cuisine, known for its perfect balance of spicy, tangy, and savory flavors. Loaded with fresh vegetables, this vegan version keeps the essence of traditional hot and sour soup while adding its own flavorful twist. Here’s an easy, step-by-step guide to creating a delicious bowl of this satisfying soup at home.

What is Hot and Sour Soup?

Hot and sour soup combines a blend of spicy and tangy flavors that make it an irresistible comfort dish. Traditionally, it’s a staple in Indo-Chinese restaurants and is made with a variety of vegetables, vinegar, and spices. This vegan version uses black pepper for heat and soy sauce for that classic umami punch, making it both light and full of flavor.

Ingredients: Hot and Sour Soup Recipe

• Veggies: ¼ cup shredded cabbage, ¼ cup chopped French beans, 1 small, grated carrot, ¾ cup sliced mushrooms, ¼ cup chopped onions
• Aromatics: 1 tsp finely chopped garlic, 1 tsp finely chopped ginger, 2 tsp chopped celery (optional)
• Liquids and Thickeners: 2.5 cups water or vegetable stock, 3 tsp soy sauce, 2 tsp rice vinegar, cornstarch slurry (5 tsp cornstarch mixed in 2 tbsp water)
• Spices: ¾ tsp black pepper (or white pepper)
• Oil: 1 tbsp neutral oil or toasted sesame oil for added depth
• Garnish: 2 to 3 tsp chopped coriander leaves (cilantro)

Step-by-Step Guide: Hot and Sour Soup Recipe

Preparing the Vegetables

1. Prep the Veggies: Wash and chop the cabbage, mushrooms, beans, carrots, onions, ginger, garlic, and celery (if using).
2. Make the Cornstarch Slurry: Mix cornstarch with water to create a paste, which will thicken the soup later. Set aside.

Cooking the Soup

1. Heat Oil: Warm 1 tablespoon of oil in a pan or wok. Add the chopped onions, ginger, and garlic, and sauté for about 2 minutes.
2. Add Beans and Mushrooms: Stir in the beans and mushrooms and cook until mushrooms start browning slightly.
3. Stir-Fry Remaining Veggies: Add the cabbage, carrots, and celery. Stir-fry on high heat for 2 to 3 minutes.

Combining Ingredients

1. Add Liquid and Soy Sauce: Pour in the water or vegetable stock and add soy sauce. Stir everything well.
2. Season and Simmer: Taste and add salt, if necessary but remember the soy sauce has some saltiness too. Let the soup simmer gently.
3. Add Cornstarch Slurry: Stir the cornstarch paste into the soup, which will thicken it as it cooks. Stir frequently to avoid lumps.
4. Add Spices and Vinegar: Add black pepper and rice vinegar, adjusting to your taste.

Final Touches

1. Garnish and Serve: Garnish with chopped coriander or spring onion greens. Serve hot and enjoy! Hot and Sour Soup Recipe

Expert Tips: Hot and Sour Soup Recipe

• Vary the Spices: Adjust black or white pepper for heat or add a dash of chili sauce for extra spice.
• Cornstarch Tip: Ensure the cornstarch is fully dissolved in water before adding it to the soup to avoid clumping.
• Consistency: Add more or less cornstarch based on the thickness you prefer.
• Customize the Ingredients: Add tofu, bean sprouts, or even spinach for added nutrition and flavor.

FAQs about Hot and Sour Soup Recipe

Can I make this soup gluten-free?

Yes, simply use a gluten-free soy sauce or tamari in place of regular soy sauce.

What if I don’t have rice vinegar?

You can substitute with white vinegar or apple cider vinegar. The flavor will be slightly different, but still delicious.

How do I make the soup spicier?

Add red chili paste, green chili sauce, or increase the amount of black pepper for extra heat.

Can I use a different thickener besides cornstarch?

Yes, arrowroot powder or potato starch can work as substitutes if cornstarch is not available. Hot and Sour Soup Recipe

How should I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days.