Hot and Sour Soup is popular among asian cuisines and is prepared either using meat or meat-free. It is typically made hot using spicy red peppers and sour using vinegar. This soup can be categorized as an Indo-Chinese version that contains ingredients such as mushrooms, tofu, bamboo shoots and vegetables in a broth flavored with spices. It can be prepared thicker than the traditional Chinese versions by adding cornstarch. A recipe so simple and quick without any compromise on taste.
5 cups vegetable broth
8 button mushrooms, thinly sliced
2 medium carrots, cut into thin strips
1/2 cup cabbage, cut finely
1/4 cup bamboo shoot, cut into strips (optional)
1/4 cup baby corn, cut into small pieces (optional)
4 oz soft tofu, cut into thin strips (optional)
1 tbsp fresh ginger, grated
6 tbsp reduced-sodium soy sauce (adjust to taste)
1 tbsp vinegar
2 tbsp chilli garlic sauce/paste (adjust to taste)
1 1/2 tbsp cornstarch, mixed in 1/4 cup water until no lumps
1/4 tsp ajinomoto (optional)
1/4 cup spring onions, finely chopped
Salt, to taste
In a stockpot, add the broth, vegetables and tofu and allow it to boil. Cook the vegetables on low heat until they are slightly soft.
Add the grated ginger, soy sauce, chilli garlic sauce, ajinomoto and vinegar. Adjust spices according to taste and add salt, if required.
Add the cornstarch paste to the soup and mix well. Allow it to simmer for 2-3 minutes until the soup turns slightly thick. I prefer it on the lighter side but if you like it much thicker, you can increase the amount of cornstarch to 2 tbsp until you get the desired consistency.
Garnish with spring onions and serve hot.
Makes 3-4 servings.