Hot and Sour Soup
thick pepper and vinegar soup with shredded vegetables, on every Indian Chinese menu
Allergens in Hot and Sour Soup: gluten, soy.
Ingredients
Quantities for 4.
- 150g, finely shredded Cabbage
- 2, julienned Carrot
- 1, julienned Capsicum
- 100g, sliced Mushroom
- 4, chopped Spring Onion
- 1 tbsp, chopped Garlic
- 1 tbsp, chopped Ginger
- 3 tbsp Soy Sauce
- 3 tbsp Vinegarwhite vinegar, and more at the table
- 2 tsp, coarsely crushed Black Pepperthe heat here is pepper, not chilli
- 4 tbsp Cornflour
- 1.2 litres Water
- 2 tbsp Neutral Oil
- to taste Salt
Cookware
stovetop
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Hot from pepper, sour from vinegar. Neither should be shy.
- The soup is thickened until a spoon leaves a track. Thin hot and sour soup is just vegetable water.
Method
- Fry the garlic and ginger in the oil for 30 seconds, then add all the vegetables and toss on high 3 minutes.They should keep their bite. This is not a stew.
- Add the water, soy sauce and half the pepper. Simmer 8 minutes.
- Slake the cornflour in 150ml cold water and stir it in steadily until the soup thickens and turns glossy.Cold water. Dropped into hot liquid dry, cornflour lumps instantly.
- Add the vinegar and the rest of the pepper off the heat.Vinegar boiled hard loses its edge, which is the point of it.
- Check the salt, scatter spring onion, and serve with extra vinegar and chilli on the side.
Storage
Keeps 2 days refrigerated. It thickens further as it cools, so loosen with hot water and re-sharpen with a splash of vinegar when reheating.
Nutrition Good estimate
One serving of Hot and Sour Soup (418 g) is about 179 calories, or 43 calories per 100 g.
Low protein: 4 g a serving, 8% of the calories
| Per serving418 g | Per 100 g | |
|---|---|---|
| Calories | 179 kcal | 43 kcal |
| Protein | 3.6 g | 1 g |
| Carbohydrate | 26.2 g | 6 g |
| of which sugars | 4.4 g | 1 g |
| Fibre | 4.0 g | 1 g |
| Fat | 7.3 g | 2 g |
| of which saturated | 0.8 g | 0 g |
| of which unsaturated | 6.0 g | 1 g |
Estimated from raw ingredients using USDA FoodData Central.
More like this: Healthy Indian recipes · Vegan Indian recipes · Vegetarian Indian recipes · Dairy-free Indian recipes · Indian soup recipes · Indo-Chinese recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.