HOT AND SOUR SOUP (INDO-CHINESE)

Hot and sour soup is an ideal soup for the cold weather. Its really easy to make too. Doesn't take a lot of time.

Made this one when hubby had cold. A hot bowl of soup in winter is a really nice experience especially when you are down with the sour throat!


I have added my own combination of extra veggies into the soup. Try and experiment as long as you don't change the main taste or ingredients of the dish.

I don't use MSG in my chinese dishes. Being health conscious and all, but go ahead and use it if you like the flavour. ;)


Capsicum (green bell pepper) -- 1/2 (sliced)
Spring onion -- 1/2 cup (chopped)
Carrot -- 1 small (grated)
Cabbage -- 1/2 cup (shredded)
(add sweet corn, cauliflower, baby corn, Chinese cabbage etc. if you want more veggies)

Soy sauce -- 1 tablespoon
Tomato sauce -- 2-3 tablespoons
Chili sauce -- 2 tablespoons (or to taste)
Vinegar -- 1 tablespoon

Ginger -- 1 teaspoon (grated)

Pepper powder -- to taste
Sugar - 1/2 teaspoon
Salt to taste

Corn flour(corn starch) -- 1 tablespoon


Bring 3 cups of water to boil in a vessel.

Add soy sauce, vinegar, chili sauce and tomato sauce to the boiling water. Simmer it for a couple of minutes.

Now add all the chopped vegetables and ginger. Cook for a minute or two on a medium heat.

Add salt,sugar and pepper and simmer it for another minute. Turn off the heat.

Dissolve corn starch in 1/2 cup water and keep aside.

Before serving, heat up the soup. Once it is boiling, add the corn starch and cook for 2-3 minutes.

Don't worry about the color of the soup at this point. Corn starch will make the soup whitish, but once it is cooked the original color will be restored. Also make it a point to serve immediately after the cornstarch is added. The Soup will not have the same taste or consistency once it is cold.

Serve hot.