vegetable hot and sour soup , how to make veg hot and sour soup

Vegetable hot and sour soup , how to make veg hot and sour soup could be just the gluten free, dairy free, lacto ovo vegetarian, and vegan recipe you've been looking for. One serving contains 232 calories, 9g of protein, and 8g of fat. This recipe serves 2. For $1.55 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. It works well as a rather inexpensive side dish for Winter. 6 people have tried and liked this recipe. Only a few people really liked this Asian dish. This recipe from Veg Recipes of India requires fresh coriander leaves, onion, add as required, and stock. From preparation to the plate, this recipe takes approximately 45 minutes. With a spoonacular score of 48%, this dish is pretty good. Similar recipes are Veg Hot and Sour Soup (Indian-Chinese ), Nine Vegetable Hot and Sour Soup, and Hot & Sour Vegetable Soup with Tofu.

Servings: 2

Preparation duration: 15 minutes

Cooking duration: 30 minutes

 

Ingredients:

¼ cup shredded cabbage

1 small carrot, about 50 g or ¼ cup grated carrots

2 tsp finely chopped celery (optional)

¾ tsp black pepper or white pepper or ¾ tsp red chili paste or green chili sauce

4 to 5 tsp corn starch dissolved in 2 tbsp water (for a slight thicker consistency in the soup, dissolve 6 to 7 tsp corn starch in 3 tbsp water)

5 to 6 button mushrooms or ¾ cup sliced mushrooms

2 to 3 tsp chopped coriander leaves/dhania patta

1 tsp finely chopped garlic/lahsun

1 tsp finely chopped ginger/adrak

¼ cup finely chopped french beans

1 tbsp oil

1 small onion, finely chopped, about ¼ cup finely chopped onions

salt as required

2.5 cups water or veg stock

2 tsp rice vinegar or add as required

3 tsp soy sauce or add as required

Equipment:

frying pan

wok

Cooking instruction summary:

first rinse and shred the cabbage and french beans. wipe the mushrooms with a wet cloth and then slice them. rinse, peel and grate the carrots. chop the onions, ginger and garlic.heat 1 tbsp oil in a pan or wok/kadai.add finely chopped onion, ginger and garlic. stir and saute on a medium flame for 2 minutes.then add the finely chopped french beans. stir and add the sliced mushrooms.on a medium to high flame, stir fry till the mushrooms get lightly browned from the edges.meanwhile make a paste of corn starch and water. keep aside.once the mushrooms are lightly browned (takes about 5 to 6 minutes on a medium to high flame) add carrots, cabbage and celery.stir fry these veggies on a high flame for 2 to 3 minutes.add water or veg stock. stir well. add soy sauce and stir.then season with salt. keep a check on the amount of salt as soy sauce already has a lot of salt. i added just about one-fourth teaspoon first and adjusted towards the end.bring the soup to a simmer on medium flame.stir the corn starch paste and add it to the soup. stir again very well.allow the soup to thicken on a low to medium flame.when the soup has thickened, add black pepper or white pepper and vinegar.give a final stir. switch off the flame. check the taste and add more soy sauce, vinegar or salt or black pepper if required.serve the veg hot and sour soup steaming hot garnished with coriander leaves. you can also just add the coriander leaves towards the end and then serve.

 

Step by step:


1. first rinse and shred the cabbage and french beans. wipe the mushrooms with a wet cloth and then slice them. rinse, peel and grate the carrots. chop the onions, ginger and garlic.heat 1 tbsp oil in a pan or wok/kadai.add finely chopped onion, ginger and garlic. stir and saute on a medium flame for 2 minutes.then add the finely chopped french beans. stir and add the sliced mushrooms.on a medium to high flame, stir fry till the mushrooms get lightly browned from the edges.meanwhile make a paste of corn starch and water. keep aside.once the mushrooms are lightly browned (takes about 5 to 6 minutes on a medium to high flame) add carrots, cabbage and celery.stir fry these veggies on a high flame for 2 to 3 minutes.add water or veg stock. stir well. add soy sauce and stir.then season with salt. keep a check on the amount of salt as soy sauce already has a lot of salt. i added just about one-fourth teaspoon first and adjusted towards the end.bring the soup to a simmer on medium flame.stir the corn starch paste and add it to the soup. stir again very well.allow the soup to thicken on a low to medium flame.when the soup has thickened, add black pepper or white pepper and vinegar.give a final stir. switch off the flame. check the taste and add more soy sauce, vinegar or salt or black pepper if required.serve the veg hot and sour soup steaming hot garnished with coriander leaves. you can also just add the coriander leaves towards the end and then serve.


Nutrition Information:

Quickview
232k Calories
9g Protein
7g Total Fat
33g Carbs
9% Health Score
Limit These
Calories
232k
12%

Fat
7g
12%

  Saturated Fat
0.57g
4%

Carbohydrates
33g
11%

  Sugar
6g
8%

Cholesterol
0.0mg
0%

Sodium
1430mg
62%

Get Enough Of These
Protein
9g
19%

Vitamin A
4853IU
97%

Copper
0.46mg
23%

Magnesium
80mg
20%

Potassium
659mg
19%

Iron
3mg
18%

Vitamin K
16µg
16%

Vitamin B2
0.26mg
16%

Vitamin B1
0.23mg
15%

Phosphorus
137mg
14%

Vitamin B3
2mg
13%

Vitamin C
9mg
12%

Vitamin E
1mg
10%

Fiber
2g
9%

Vitamin B5
0.9mg
9%

Calcium
86mg
9%

Vitamin B6
0.17mg
8%

Manganese
0.15mg
8%

Selenium
5µg
7%

Folate
25µg
6%

Zinc
0.43mg
3%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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