Veg Hot and Sour Soup

Name: Veg Hot and Sour Soup
Total time: 1800 s
Yield: 5 servings
Cuisine: Indian
Ingredients: 6 cups vegetable stock; 1/2 cup mushrooms; 1/4 cup carrots; 1/4 cup beans; 1 tsp black pepper powder; to taste Salt; 2 tbsp Soya sauce; 1 tbsp Tomato sauce; 2 tbsp Sesame Oil; 2-3 Garlic cloves; 1 inch Ginger grated; 1 tsp Red chilli sauce; 1 tbsp Vinegar; 1 tbsp cornflour+water

Sangita Kalra @sanria_savoury

This classic Indo Chinese soup is one of my favourites. It tastes a little spicy and tangy. With lots of crunchy veggies in it. The most important thing you need to keep in mind while making chinese dish is the chopping of veggies. Rest it takes less time to cook. Mushrooms are a good substutue for vegetarians to make this soup terrific. All crunchy veggies, like carrot and beans add more taste to the soup. Though this soup requires spring onion and cabbage, which are not in season. So I avoided to use them. No worries, without these two, the soup still tastes amazing. with simple ingredients, I created a beautiful balance of flavors in this broth! #cppassport #cppchina

Sangita Kalra @sanria_savoury

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Ingredients

30 minutes

5 servings

6 cupsvegetable stock
1/2 cupmushrooms
1/4 cupcarrots
1/4 cupbeans
1 tspblack pepper powder
to tasteSalt
2 tbspSoya sauce
1 tbspTomato sauce
2 tbspSesame Oil
2-3Garlic cloves
1 inchGinger grated
1 tspRed chilli sauce
1 tbspVinegar
1 tbspcornflour+water

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Steps

30 minutes

1

Finely chop carrots, mushrooms and beans. In a pot add oil, ginger garlic and add mushrooms, carrots and beans. Saute, add in salt, black pepper, red chilli sauce, and add the vegetable stock.
Give a boil.
2

Add in soya sauce, tomato sauce. Check the seasoning, now add cornflour mixture and continuously stir till the soup thickens. Add vinegar and garnish with spring onions if you have, else with fresh coriander. Serve hot with crispy spring rolls (check my recipe). A MEAL BY ITSELF!

Crispy Spring Rolls
3

NOTES:
To make a vegetable stock, simply add 6-7 cups of water in a pressure cooker and add in some vegetables like, carrots, onion, ginger garlic, few beans, roughly chopped tomatoes, some black pepper corns with one or two bay leaves, star anise, cinnamon stick, some salt. Pressure cook until 3-4 whistles. Mash vegetables a bit with the back of the ladle and sieve the stock. You can use this stock in any vegetarian soup you want.