BM#4 Day 3: Hot & Sour Soup

hot and sour soup

Last Updated on

While I was going through my recipe book for soup recipes, I found this hot & sour soup. I don’t know where I got this recipe and I wrote it down a long time ago, before coming to the US. I started collecting and writing down recipes soon after my marriage and can not recall the source of this recipe.  I gave up on Indo Chinese recipes I collected from India, as the recipes don’t come out that well. That is probably due to the ingredients. We do not get the same ingredients that we get in India and ones we get here don’t taste like the ones back home. Hence, I stopped trying the Indo Chinese recipes I got from back home. I am not very fond of hot & sour soup and I never made this soup after coming here. Today, I tried it and was pleasantly surprised with the outcome. The substitution of ingredients kind of messed up the taste but little bit of tweaking  made it palatable.

hot and sour soup

Total Time: 13 – 15 minutes
Preparation: 3 – 5 minutes
Cooking Time: 10 minutes
Serves: 1-2


  • ½ – 1 tsp. Oil
  • 1 ½ tbsp. chopped Beans
  • 1 ½ tbsp. chopped Carrots
  • 1 ½ tbsp. chopped Cabbage
  • 2 cups Vegetable Stock
  • 1 tbsp. Corn Flour
  • 1 tbsp. Brown Rice Vinegar (Can use any vinegar)
  • 1 tbsp. Tamari Sauce (substitute soya sauce)
  • 1 – 2 tsp. Sriracha Chili Sauce (I used 3 tsp. and it was very spicy. Add a pinch of sugar to cut down the spice)
  • Pinch of Sugar (optional. My soup became very spicy as I added 3 tsp. of chili sauce. Hence add little sugar)
  • 1 tbsp. Tomato Sauce (I did not use it)
  • ¼ tsp. Pepper Powder
  • ¼ – ½ tsp. Salt (adjust to taste)
  • Spring Onions for garnish


  • Heat the oil in a pan. Reduce the heat to low and sauté the vegetables for a minute.
  • Add stock and bring it to a boil.
  • Meantime, mix the rest of the ingredients, except green onions to a smooth paste.
  • When the stock begins to boil, reduce the heat, add the corn flour and sauce mixture to the stock and stir immediately. Make sure no lumps are formed. Let it boil for 2-4 minutes or until the soup thickens.
  • Garnish with spring onions and serve hot.


  • For chicken soup, sauté some shredded chicken along with the vegetables.

Recipes I posted this month in 2009 and in 2010.

Now, lets head over to my group members to check out what is cooking in their kitchen, shall we?
Diabetes Diet/Management: Srivalli, Champa, Harini, PJ
Kid Friendly Recipes: Kalyani, Shylaja, Veena
Seven Days of Soup: Sowmya, Usha (yours truely)
30 Minutes Meals: Priya Suresh
Seven days of Cakes: Anusha

13 thoughts on “BM#4 Day 3: Hot & Sour Soup

  1. I have had this couple of times. It had not so red color and probably used tamarind. It also had chunks of tofu in it. Yours looks very bright and refreshing.

    1. Adding tofu is a nice idea. It did not cross my mind!! The red color, I think is from Sriracha chili sauce.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Scroll to top
%d bloggers like this: