Hot and Sour Vegetable Soup

Hot and sour vegetable soup is a flavorful and spicy soup that is popular in many Asian cuisines, particularly Chinese cuisine. This soup is a perfect combination of tangy, spicy, and savory flavors, making it a favorite for those who enjoy a little bit of heat in their food.

The soup is typically made with a mix of vegetables such as mushrooms, carrots, and bamboo shoots, and is flavored with a combination of vinegar, soy sauce, and chili paste. Here is a recipe for hot and sour vegetable soup that you can easily make at home:

Ingredients

Hot and sour vegetable soup is a delicious and healthy soup that is packed with nutrients and flavor. Here are some of the key ingredients in this soup and their nutritional benefits:

1. Vegetables: The vegetables used in hot and sour vegetable soup vary, but common choices include mushrooms, bamboo shoots, carrots, cabbage, and onions. These vegetables are low in calories, high in fiber, and rich in vitamins, minerals, and antioxidants. For example, mushrooms are an excellent source of vitamin D and B vitamins, while carrots are high in vitamin A and beta-carotene, which support healthy vision.
2. Chili paste: Chili paste is made from ground chili peppers, garlic, vinegar, and other spices. It adds a spicy kick to the soup and can help boost metabolism and aid in digestion. Chili peppers contain capsaicin, which has been shown to have anti-inflammatory and pain-relieving properties.
3. Ginger: Ginger adds a warm, spicy flavor to the soup and is known for its anti-inflammatory and immune-boosting properties. It can also help ease nausea and aid in digestion.
4. Soy sauce: Soy sauce is a savory, salty sauce made from fermented soybeans and wheat. It adds depth of flavor to the soup and provides a source of protein and amino acids.
5. Rice vinegar: Rice vinegar is a mild, slightly sweet vinegar made from fermented rice. It adds a tangy flavor to the soup and is lower in calories and acidity compared to other types of vinegar.
6. Cornstarch: Cornstarch is used as a thickening agent in the soup. It is a carbohydrate made from corn that is low in fat and protein.

Overall, hot and sour vegetable soup is a nutrient-dense and flavorful soup that is easy to make at home with a variety of healthy ingredients.

How to make hot and soup vegetables soup

Ingredients:

• 6 cups vegetable broth
• 1 cup sliced mushrooms
• 1 cup sliced bamboo shoots
• 1 cup sliced carrots
• 1 cup sliced cabbage
• 1 cup sliced onions
• 1 tablespoon chili paste
• 1 tablespoon grated ginger
• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons cornstarch
• 2 tablespoons water
• 1 beaten egg
• Salt and pepper, to taste
• Chopped scallions and cilantro, for garnish

Instructions:

1. In a large pot, bring the vegetable broth to a boil. Add the mushrooms, bamboo shoots, carrots, cabbage, and onions to the pot and let them cook for 5-7 minutes, or until the vegetables are slightly tender.
2. Add the chili paste and grated ginger to the pot and stir well to combine. Let the soup simmer for an additional 5 minutes.
3. In a small bowl, whisk together the soy sauce and rice vinegar. Pour this mixture into the soup and stir well.
4. In a separate bowl, mix together the cornstarch and water until well combined. Slowly pour this mixture into the soup, stirring constantly, to thicken the soup.
5. Add the beaten egg to the soup and stir gently, allowing the egg to cook in the hot broth.
6. Season the soup with salt and pepper to taste.
7. Serve the hot and sour vegetable soup garnished with chopped scallions and cilantro.

Enjoy your hot and sour vegetable soup as a hearty and satisfying meal or as a warming appetizer on a chilly day!

Tips for better results

Here are some tips to help you achieve better results when making hot and sour vegetable soup:

1. Use fresh ingredients: Fresh vegetables and herbs will provide the best flavor and nutritional value in the soup. Make sure to select firm, unblemished vegetables and use them within a few days of purchase.
2. Cut vegetables uniformly: Try to cut the vegetables into similar sizes to ensure they cook evenly.
3. Adjust spice levels: If you prefer a milder soup, you can reduce the amount of chili paste or omit it altogether. On the other hand, if you like your soup extra spicy, you can add more chili paste or sprinkle some red pepper flakes on top.
4. Taste and adjust seasoning: It’s important to taste the soup as you cook it and adjust the seasoning as needed. Add more soy sauce, vinegar, or salt if the soup is too bland, or more water if it’s too salty.
5. Use low-sodium vegetable broth: By using low-sodium vegetable broth, you can significantly reduce the amount of sodium in your recipe. Excessive sodium intake can lead to high blood pressure, heart disease, stroke, and other health problems. So, using low-sodium vegetable broth can help you maintain a healthy sodium intake.
6. Use cornstarch to thicken: Cornstarch is a common thickening agent used in many soup recipes, including hot and sour vegetable soup. To avoid lumps, mix the cornstarch with cold water before adding it to the soup. Stir constantly while adding the cornstarch mixture to the soup, and let the soup simmer for a few minutes to allow the cornstarch to thicken.
7. Serve hot: Hot and sour vegetable soup is best served hot, so make sure to keep it warm until ready to serve. You can also reheat leftovers in a saucepan or microwave.
8. Garnish with fresh herbs: Adding chopped scallions and cilantro on top of the soup just before serving will add a fresh and flavorful touch to the soup.

By following these tips, you’ll be able to make a delicious and flavorful hot and sour vegetable soup that’s sure to impress.

Print Recipe

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Hot and Sour Vegetable Soup

Cooking Method: Boiling Cuisine: Chinese Courses: Main Course, Soup Recipe Keys: Vegetarian Meals

Difficulty: Intermediate Prep Time 10 min Cook Time 20 min Total Time 30 mins Servings: 6 Best Season: Winter

Description

Hot and sour vegetable soup is a flavorful and spicy soup that is popular in many Asian cuisines, particularly Chinese cuisine.

Ingredients

Servings

• 6 cups vegetable broth
• 1 cup sliced mushrooms
• 1 cup sliced bamboo shoots
• 1 cup sliced carrots
• 1 cup sliced cabbage
• 1 cup sliced onions
• 1 tablespoon chili paste
• 1 tablespoon grated ginger
• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons cornstarch
• 2 tablespoons water
• 1 beaten egg
• Salt and pepper, to taste
• Chopped scallions and cilantro, for garnish

Instructions

1. In a large pot, bring the vegetable broth to a boil. Add the mushrooms, bamboo shoots, carrots, cabbage, and onions to the pot and let them cook for 5-7 minutes, or until the vegetables are slightly tender.

2. Add the chili paste and grated ginger to the pot and stir well to combine. Let the soup simmer for an additional 5 minutes.

3. In a small bowl, whisk together the soy sauce and rice vinegar. Pour this mixture into the soup and stir well.

4. In a separate bowl, mix together the cornstarch and water until well combined. Slowly pour this mixture into the soup, stirring constantly, to thicken the soup.

5. Add the beaten egg to the soup and stir gently, allowing the egg to cook in the hot broth.

6. Season the soup with salt and pepper to taste.

7. Serve the hot and sour vegetable soup garnished with chopped scallions and cilantro.

Keywords: hot and sour, soup, vegetable