Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Warm up with the bold flavors of Chinese Hot and Sour Soup, a timeless favorite that strikes a balance between spicy, tangy, and savory.
Packed with fresh vegetables, this soup is not only comforting but also a wholesome option for chilly days.
Whether you’re preparing it for a family dinner or simply craving an authentic Asian treat, this recipe will become your go-to choice.
Why You’ll Love This Recipe
Customizable: Easily adjustable spice levels to suit your preference.
Flavor Explosion: Combines heat, tanginess, and umami in every spoonful.
Nutritional Benefits: Loaded with fresh veggies and rich in nutrients.
Quick and Easy: Ready in under 40 minutes.
Health Benefits
This soup is a powerhouse of nutrients! Vegetables like carrots and bok choy are high in vitamins, while ginger and garlic boost immunity and improve digestion. It’s a light, healthy dish perfect for any season.
Chinese Hot and Sour Vegetable Soup
- 28 Nov 2024
- 0 Comments
Ingredients
Vegetables:
- 1/3 cup Carrot finely chopped
- 1 Bok Choy whole, finely chopped
- 3 Spring Onion finely chopped
- 8-10 pcs French Beans finely chopped
- 4 pcs Baby Corn finely sliced
Aromatics:
- 1 tbsp Jalapeno finely chopped
- 3 Garlic Cloves minced
- 2 tsp Ginger grated
Liquids and Sauces:
- 4 cups Water or vegetable broth
- 3 tbsp Cornstarch (for thickening)
- 3 tbsp Tamari/Soy Sauce
- 1 tbsp Vegetarian Oyster Mushroom Sauce
- 2 tbsp Rice Wine Vinegar
- 1 tbsp Hot Chili Sauce (adjust for spice preference)
Seasoning:
- Salt to taste
- 1/2 tsp Black Pepper
- 1 tbsp Oil
Instructions
Prepare the Vegetables
- Wash and finely chop all the vegetables and aromatics. Keep them ready for quick assembly.
Sauté the Aromatics
- Heat 1 tbsp of oil in a large pot over medium heat. Add the ginger, garlic, and jalapeño, and sauté until fragrant.
Cook the Vegetables
- Add the carrots, French beans, baby corn, and bok choy. Stir-fry for 2–3 minutes to retain their crunch.
Add the Liquids
- Pour in 4 cups of water, soy sauce, rice wine vinegar, and vegetarian oyster mushroom sauce. Stir well and bring to a boil.
Thicken the Soup
- Dissolve 3 tbsp of corn starch in 3 tbsp of water to make a slurry. Slowly add this to the boiling soup while stirring constantly. Reduce the heat and simmer for 5 minutes until the soup thickens.
Season and Adjust Spice
- Add hot chili sauce, salt, and pepper. Taste and adjust the seasoning as needed.
Serve
- Garnish with sliced spring onions and serve hot.
Serving Suggestions
- Pair with crispy spring rolls or steamed dumplings for a complete meal.
- Enjoy it as a standalone dish for a light, satisfying dinner.
Tips and Variations
- Add tofu or mushrooms for extra protein and flavor.
- For a non-spicy version, skip the hot chili sauce and jalapeño.
- Experiment with different vegetables like zucchini or bell peppers.
Nutritional Highlights
- Low in Calories: A healthy option for those watching their diet.
- Packed with Vitamins: Vegetables like carrots and bok choy offer essential nutrients.
- Rich in Antioxidants: Thanks to ginger and garlic.
Make-Ahead and Storage Tips
- Storage: Store leftover soup in the fridge for up to 3 days. Reheat gently before serving.
- Make-Ahead: Prep the vegetables in advance and store them in airtight containers.
This Chinese Hot and Sour Soup recipe is a true winner for anyone looking to bring authentic flavors to their table. With its vibrant mix of vegetables and bold seasonings, it’s a comforting dish perfect for family dinners or cold evenings.
Try this recipe today, and let us know how it turned out in the comments below!
