Description
This vibrant Vegetarian Hot and Sour Soup is a quick and flavorful broth packed with fresh vegetables and infused with a perfect balance of spicy, sour, and savory notes. Ready in just 20 minutes, it’s an ideal appetizer or light meal for those seeking a comforting, plant-based dish with an Asian-inspired twist.
Ingredients
Scale
Base and Aromatics
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1-inch piece ginger, minced
- 2 spring onions (green and white parts), chopped
- 1–2 green chilies, sliced
Vegetables
- 1/2 cup cabbage, shredded
- 1/2 cup mushrooms, sliced
- 1/2 cup broccoli florets
- 1/2 cup baby corn, chopped
- 1/2 carrot, julienned
Liquid and Seasonings
- 4 cups vegetable stock
- 2 tablespoons dark soy sauce
- 1 tablespoon sriracha (or any hot sauce)
- 1 tablespoon brown sugar
- 1 tablespoon cornstarch mixed with 2 tablespoons water (cornstarch slurry)
- Salt and black pepper, to taste
Instructions
- Heat Oil and Add Aromatics: Heat sesame oil in a wok or large pot over high heat. Add garlic, ginger, the white parts of the spring onions, and green chilies to the hot oil.
- Sauté Aromatics: Cook the aromatics for 1-2 minutes until fragrant, stirring frequently and being careful not to burn the garlic as this will impart bitterness.
- Add Vegetables: Add shredded cabbage, sliced mushrooms, broccoli florets, chopped baby corn, and julienned carrot to the pot.
- Season and Stir-fry: Season the vegetables with salt and black pepper. Stir-fry the mixture for 3-4 minutes over high heat, ensuring the vegetables remain crunchy and vibrant.
- Add Liquids and Flavorings: Pour in the vegetable stock, dark soy sauce, sriracha, and brown sugar. Stir well to evenly combine all the ingredients.
- Bring to Boil: Increase the heat to bring the soup to a full boil, which helps the flavors meld and the vegetables cook to desired tenderness.
- Thicken Soup: Once boiling, add the cornstarch slurry slowly while stirring constantly. Continue stirring for 1-2 minutes until the soup thickens to the right consistency.
- Adjust Seasoning: Taste the soup and adjust the seasoning by adding more salt, soy sauce, or pepper based on your preference.
- Serve: Serve the hot and sour soup immediately, garnished with the green parts of the spring onions for fresh color and flavor.
Notes
- For a spicier kick, increase the number of green chilies or add more sriracha according to taste.
- Feel free to swap in other vegetables such as bell peppers, snap peas, or tofu for added variety.
- Use low-sodium soy sauce to control salt content if desired.
- To make the soup gluten-free, substitute soy sauce with tamari.
- Stir the soup continuously when adding the cornstarch slurry to avoid lumps.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
