Description
This Vegetarian Hot and Sour Soup is a vibrant and flavorful Asian-inspired dish packed with fresh vegetables and a perfect balance of spicy, tangy, and savory flavors. Ready in just 20 minutes, this comforting soup is ideal for a quick, nourishing meal that warms you up and satisfies the palate with its delightful texture and depth.
Ingredients
Scale
Vegetables
- 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
- 2 spring onions (green and white parts), chopped
- 1-2 green chilies, sliced
- 3 cloves garlic, minced
- 1-inch piece ginger, minced
Liquids & Sauces
- 4 cups vegetable stock
- 2 tablespoons dark soy sauce
- 1 tablespoon sriracha (or any hot sauce)
- 1 tablespoon sesame oil
Others
- 1 tablespoon brown sugar
- 1 tablespoon cornstarch mixed with 2 tablespoons water (cornstarch slurry)
- Salt and black pepper, to taste
Instructions
- Heat the oil: Heat sesame oil in a wok or large pot over high heat to prepare for sautéing.
- Sauté aromatics: Add minced garlic, ginger, white parts of spring onions, and sliced green chilies to the hot oil. Sauté for 1-2 minutes until fragrant, making sure not to burn the garlic.
- Add vegetables: Add shredded cabbage, sliced mushrooms, broccoli florets, chopped baby corn, and julienned carrot to the wok. Season with salt and black pepper.
- Stir-fry vegetables: Stir-fry the vegetables for 3-4 minutes to keep them crunchy and retain their color and nutrients.
- Add liquids and seasoning: Pour in the vegetable stock, dark soy sauce, sriracha, and brown sugar. Stir well to combine all ingredients.
- Bring to boil: Increase heat if needed and bring the soup to a rolling boil to blend flavors.
- Thicken the soup: Once boiling, slowly add the cornstarch slurry while stirring constantly for 1-2 minutes until the soup thickens to a desirable consistency.
- Adjust seasoning: Taste the soup and add more salt, soy sauce, or black pepper as needed to balance the flavors.
- Garnish and serve: Serve the hot soup garnished with the green parts of the spring onions for freshness and color.
Notes
- Adjust green chilies according to your spice preference.
- Use fresh vegetables for best texture and flavor.
- The soup can be made gluten-free by using tamari instead of soy sauce.
- If you prefer a thinner soup, reduce or omit the cornstarch slurry.
- This soup is best served fresh but can be refrigerated in an airtight container for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
