Chinese Hot and Sour Vegetable Soup
If you’re craving a bold, flavorful soup with a perfect balance of spice, tang, and umami, this Chinese Hot and Sour Vegetable Soup is just what you need! Packed with fresh veggies and a medley of sauces, this dish is a delightful fusion of heat and sourness that warms you up with every spoonfu
- [wprm-recipe-posted-date]
- [wprm-recipe-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.