Garden & Jungle

$$$ for the people who love to eat…

Hot & Sour Soup

Posted by Geetha on January 17, 2009

When I searched in google for Indian – vegetarian soup recipe, I found this one and I tired it out and it was good. Here the recipe goes:


Oil – 1 Tbsp
Garlic – 1 tsp, minced
Ginger – 1 tsp, minced
Frozen Peas & Carrots – 1/2 cup
Frozen Corn – 1/4 cup
Green Beans – 1/4 cup, cut at an angle
Celery – 1/4 cup, thinly sliced
Cauliflower – 1/2 cup, finely chopped
Cabbage – 1/2 cup, thinly sliced
Mushroom – 1 large, thinly sliced
Vegetable Broth/Stock – 4 cups
Egg Noodles – 1 cup
Soy Sauce – 1 1/2 tsp (to taste)
Red Chili Sauce – 2 tsp(to taste)
Black Pepper – to taste
Vinegar – 1 Tbsp
Corn Starch – 1 Tbsp, mixed with a little cold water
Egg – 1, well beaten (optional)
Spring/Green Onions – 2, chopped at an angle

Heat Oil in a pan and once it is heated up add ginger and garlic and sauté for 30 seconds and then add corn, green beans, peas & carrots, cauliflower, celery and cabbage – sauté for 1-2 minutes. Once it is done add Vegetable Broth, Salt, Black Pepper and Egg Noodles. Bring mixture to a boil and simmer until Egg Noodles are tender but not overcooked, add mushrooms, 1/2 of the green onions, Chili Sauce, Soy Sauce and Vinegar – bring to a boil. Mix 2-3 Tbsp water with the corn starch and add it to the soup – bring to a boil. Slowly add in beaten Egg and keep stirring to form strands cook for 1-2 minutes. Garnish with Spring Onions and serve hot.
Note: – The same soup can be made into a non-vegetarian version. Use Chicken Broth and add cooked, shredded chicken with the mushrooms. Corn Starch is a thickener. Use more or less depending on the consistency you prefer.



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