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Hot & Sour Soup

ByBhavna

Delicious hot and sour soup does not need to be complicated. Since this Hot and Sour Soup with Tofu is a good source of protein, it works as a main dish if you double the portion size.

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Hot & Sour Soup

Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Author: Bhavna

Ingredients

  • Olive oil 2 Tablespoon
  • Red onions 1/2 Medium , cut lengthwise
  • Ginger 1/2 Tablespoon , minced
  • Garlic 1/2 Tablespoon , minced
  • Red bell pepper 1/4 Medium , cut lengthwise
  • Green bell pepper 1/4 Medium , cut lengthwise
  • Carrots 1 Medium , cut lengthwise in 2-inch pieces
  • Mushrooms 4 Medium , sliced (Stems removed)
  • Vinegar 1 Teaspoon
  • Salt To Taste
  • Cabbage 1/4 Medium , cut lengthwise
  • Tofu 1/2 Cup (8 tbs), cubed (Extra firm tofu used)
  • Corn starch 2 Tablespoon (Dissolved in a little water)

FOR THE SOUP BASE

  • Vegetable stock 3 Cup (48 tbs)
  • Water 1/2 Cup (8 tbs) (Use as needed)
  • Instant noodles 1/2 Cup (8 tbs) (Any noodles of your choice can be used)
  • Chili sauce To Taste
  • Soy sauce 1 Tablespoon
  • Stir fry sauce 1 Tablespoon
  • Salt To Taste

FOR THE GARNISH

  • Spring onions

Instructions

GETTING READY

  • 1. In a bowl dissolve the corn starch with a little water and set aside.

MAKING

  • 2. In a pot, add the vegetable stock along with water as required and bring it to a boil.
  • 3. Then add the noodles into the boiling broth. Also add chili sauce, soy sauce and stir fry sauce. Stir well for a minute or so and keep it uncovered for the noodles to cook adding some salt to taste.
  • 4. Meanwhile take a frying pan, heat it with a couple of tablespoons of olive oil, add the onions, minced ginger and garlic, some salt to taste, bell peppers, carrots and mushrooms. Saute on a high heat.
  • 5. Add the vinegar and the cabbage and stir well for just about a couple of minutes on high heat to keep the vegetables crunchy. Turn off the heat and set aside.
  • 6. Add the corn starch dissolved in water into the simmering broth and stir well bringing it to a boil.
  • 7. Add the cubed tofu and a little more water if required. Stir and simmer for a couple of minutes more.
  • 8. Add the stir fried vegetables and turn off the heat.

SERVING

  • 9. Serve the hot and sour soup immediately garnished with chopped spring onions.

NOTE

  • The tofu can be stir fried and added or can also be added as it is.

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