If you’re looking for a delicious way to warm up during chilly winter days, I highly recommend trying this quick and easy-to-make restaurant-style Indo-Chinese Veg Hot and Sour Soup!
It’s one of the best soup recipes, and you can adapt quickly to your taste preferences. This soup is typically served as an appetizer or starter before the main course meal in restaurants.
Once the vegetables are cut, it takes less than 15-20 minutes to make, and it’s sure to satisfy any soup cravings you may have.
Jump to:
Soup season is here! There’s a lot to love about fall/winter - beautiful weather, changing leaves, baked goods, those cinnamon-y smells in grocery stores, and hot chocolates - but the soup recipes are hands down my favorite part.
I love and adore soup. A steaming bowl of hot soup is the best way to cozy up during the chilly winter season!
I love making it, eating it, and packing up the leftovers so I can enjoy it again the next day.
To celebrate the start of soup season, I am sharing one of my favorite soup recipes - Veg Hot And Sour Soup!
Before we get into the details about the recipe, let me tell you that this is not a Classic Chinese-inspired Soup. This is more of an Indo-Chinese version, which is popular in India.
Spicy, tangy, and hearty, this Indo-Chinese Soup is a bowl of ultimate comfort and my go-to recipe for hot Chinese soup.
You will love how quick and easy this Asian soup comes together! It only takes a handful of ingredients and 30 minutes of your time to make this Delicious Vegan Hot and Sour Soup.
The heat in this vegan hot and sour soup comes from fresh hot thai green chili, fresh ginger, red chili sauce, and white pepper.
It is not overly spicy; it’s hotter, but the spice level is easily adjustable. The signature sourness of the broth comes from adding some rice vinegar.
Why Do you make this recipe?
- It’s made with simple ingredients and gets ready in less than 30 minutes
- Easily customizable and low in fat.
- It’s comforting, hearty, healthy, and so incredibly delicious!
- It makes excellent leftovers!
Ingredients Needed
Below is the ingredients list and possible substitutions. The exact ingredient amounts are in the printable recipe card at the bottom of this post.
- Veggies: we’re packing this soup with veggies using a combination of onion, matchstick carrots, bell pepper, green beans, and cabbage.
- Salt enhances the incredible flavors within the soup.
- Aromatics: use freshly minced garlic and freshly grated ginger for the best flavor.
- Dark Soy Sauce and red chili sauce: to flavor the soup
- Sugar: To balance out the sour and spicy taste.
- Corn starch helps thicken the soup.
- Rice Vinegar: Gives the “sour” taste in our hot and sour soup. You can use regular vinegar instead of rice vinegar.
- White Pepper: White pepper adds a kick of spice. I recommend adding in a pinch; you can always add in more later. Or if you don’t have white pepper, black pepper will also do.
- Cilantro and green onions: for garnish!
- Tofu (optional): if you’re using tofu, use firm or extra firm so it holds up in the soup.
- Green chili: add to taste depending on how spicy you like your soup.
- Broth: Using vegetable broth.
Step by step process
Pre-prep
- Cut all the veggies in julienne.
- Finely chop the spring onion greens.
Let’s make soup.
- Set the wok or soup pot over a high flame; once it gets hot, add the oil and let it get hot.
- Then add ginger, green chili & garlic, stir & saute over low flame for 30 seconds.
- Add all the julienned veggies, stir, and toss on high flame 2 minutes.
- Add vegetable stock (Or water), sugar, soy sauce, vinegar, red chili sauce, white pepper powder, salt, and tofu. Stir well, and bring the soup to a boil.
- Then, to thicken the soup, mix the corn flour and water in a separate bowl, mix it well to make a slurry, tand add the slurry into the soup while mixing it continuously. Let the soup cook for a minute.
- Finally, add the chopped fresh coriander & spring onion and stir well.
- Taste the soup and adjust the seasoning as per your preference.
- Your delicious Veg hot and sour soup is ready. Switch off the flame and serve hot.
Notes, Pro-tips and quick FAQS
- Consistency is key for this recipe. The soup should be thicker than water but still not thick.
- The soup should be served Hot/warm.
- Make sure to cut all the veggies in equal sizes.
- Generally, the veggies are thinly cut lengthwise in hot and sour soup. Feel free to cut them into small dice.
I have used rice vinegar. You can also use good-quality Chinese vinegar or white vinegar if you don’t have rice vinegar. Make sure to use high quality vinegar for the best taste.
Absolutely. You can double or triple the recipe to feed a crowd.
I recommend storing this soup in the refrigerator for 2 to 3 days. Vegetable soups are best enjoyed when hot and freshly cooked. Reheat on the stovetop or in a microwave.
This soup has soy sauce, but it’s easy to make it gluten-free by using coconut aminos.
More Indo-Chinese recipes
Have you tried this Recipe? Please feed us with your feedback, ★ star ratings, and comments below.
You can also FOLLOW me on FACEBOOK, INSTAGRAM, and PINTEREST for more fabulous recipes and updates.
Subscribe to our YouTube Channel for tasty and easy video recipes.
Veg Hot And Sour Soup
Ingredients
- 1 cup cabbage cut into julienne
- 1 cup carrots cut into julienne
- 1 cup bell pepper cut into julienne
- 8 french beans cut into juliennes
- 1 ½ teaspoon green chili paste
- 1 tablespoon finely chopped garlic
- 1 tablespoon finely chopped ginger
- 1 cup Firm Tofu diced into small cubes (optional)
- 2 ½ tablespoon Rice vinegar
- 1 ½ tablespoon hot chili sauce
- 1 tablespoon Dark soy sauce
- ½ teaspoon white pepper powder
- 1 teaspoon salt or to taste
- 1 teaspoon sugar
- 2 tablespoon corn starch
- 2 tablespoon oil
- 2 tablespoon green onions greens
- 2 tablespoon cilantro
- 1250 ml vegetable stock Or water
Method
- Cut all the veggies in julienne.
- Finely chop the spring onion greens.
- Set the wok or soup pot over a high flame; once it gets hot, add the oil and let it get hot.
- Add ginger, green chili & garlic, stir & saute over low flame for 30 seconds.
- Add all the julienned veggies, stir, and toss on high flame 2 minutes.
- Add vegetable stock (Or water), sugar, soy sauce, vinegar, red chili sauce, white pepper powder, salt, and tofu. Stir well, and bring the soup to a boil.
- Then, to thicken the soup, mix the corn flour and 2 tablespoon water in a separate bowl, mix it well to make a slurry, and add the slurry into the soup while mixing it continuously. Let the soup cook for a minute.
- Finally, add the chopped fresh coriander & spring onion and stir well.
- Taste the soup and adjust the seasoning as per your preference.
- Your delicious Veg hot and sour soup is ready. Switch off the flame and serve hot.
Nutrition
Notes
- Consistency is key for this recipe. The soup should be thicker than water but still not thick.
- The soup should be served Hot/warm.
- Make sure to cut all the veggies in equal sizes.
- Generally, the veggies are thinly cut lengthwise in hot and sour soup. Feel free to cut them into small dice.
Private Notes
Tried this recipe?
Let us know We would love to hear your thoughts! Please leave your comments, ratings, and any ideas or changes you think could help us make our recipes even better. Thank you for your feedback!Warm regards,
Dhwani.
Leave a Reply