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:
covered percent of daily need
