Description
A flavorful and spicy Vegetarian Hot and Sour Soup packed with fresh vegetables and a perfect balance of heat and tang. This quick and easy soup features a mix of crunchy vegetables, fragrant garlic and ginger, and a thickened broth with soy sauce and sriracha, making it a satisfying comfort meal for any season.
Ingredients
Scale
Vegetables & 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
- 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
Liquids & Sauces
- 4 cups vegetable stock
- 2 tablespoons dark soy sauce
- 1 tablespoon sriracha (or any hot sauce)
- 1 tablespoon brown sugar
Thickening agent & Seasoning
- 1 tablespoon cornstarch mixed with 2 tablespoons water (cornstarch slurry)
- Salt and black pepper, to taste
Instructions
- Heat sesame oil: Heat sesame oil in a wok or large pot over high heat to prepare for sautéing the aromatics and vegetables.
- Sauté aromatics: Add minced garlic, ginger, the white parts of the spring onions, and sliced green chilies to the hot oil.
- Cook aromatics until fragrant: Sauté for 1-2 minutes carefully, ensuring the garlic does not burn and the mixture releases its aroma.
- Add vegetables: Add shredded cabbage, sliced mushrooms, broccoli florets, chopped baby corn, and julienned carrot to the wok.
- Season and stir-fry: Season with salt and black pepper. Stir-fry the vegetables for 3-4 minutes, maintaining a crunchy texture.
- Add liquids and sauces: Pour in the vegetable stock, dark soy sauce, sriracha, and brown sugar. Stir well to combine all ingredients.
- Bring to boil: Heat the soup mixture until it reaches a rolling boil.
- Thicken the soup: Add the cornstarch slurry gradually while stirring constantly for 1-2 minutes until the soup thickens to the desired consistency.
- Adjust seasoning: Taste the soup and add additional salt, soy sauce, or pepper as needed to balance flavors.
- Serve hot: Ladle the hot soup into bowls and garnish with the green parts of the spring onions before serving.
Notes
- Ensure you do not burn the garlic while sautéing as it can turn bitter.
- Keep the vegetables slightly crunchy by not overcooking them during stir-fry.
- You can adjust the level of heat by modifying the amount of green chilies and sriracha used.
- If you prefer a thicker soup, increase cornstarch slurry slightly, adding gradually.
- This soup can be made gluten-free by using gluten-free soy sauce.
