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    Home » Recipes » Soups

    Published: Apr 6, 2011 · Modified: Dec 26, 2019 by Usha Rao

    BM#4 Day 3: Hot & Sour Soup

    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

    Ingredients:

    • 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

    Preparation:

    • 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.

    Suggestions:

    • For chicken soup, sauté some shredded chicken along with the vegetables.
    « BM#4 Day 2: Sausage White Beans & Kale Soup
    BM#4 Day 4: Tomato Soup »

    Reader Interactions

    Comments

    1. Bhagi says

      April 13, 2011 at 2:23 pm

      Looks sooo gud Usha. My all time favourite.

      Bhagi

      Reply
    2. Arundhuti says

      April 07, 2011 at 11:28 pm

      Super delicious soup....looks so tempting...:)

      Reply
    3. Champa says

      April 07, 2011 at 12:59 pm

      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.

      Reply
      • MySpicyKitchen says

        April 07, 2011 at 1:48 pm

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

        Reply
    4. PJ says

      April 07, 2011 at 6:29 am

      This soup has a lovely color.Must have taste delicious..

      Reply
    5. Priya says

      April 07, 2011 at 2:53 am

      Love hot and sour soup, looks absolutely wonderful..

      Reply
    6. sowmya says

      April 07, 2011 at 1:21 am

      looks yumm with all the veges..

      Reply
    7. Radhika Subramanian says

      April 07, 2011 at 12:03 am

      WOW, a hot bowl of this delicious soup is enough to make my day.

      Reply
    8. Srivalli says

      April 06, 2011 at 11:54 pm

      Even I am not very fond of hot and sour soups and very rarely try them..this looks good..

      Reply
    9. SouthIndianHome says

      April 06, 2011 at 11:15 pm

      Love this soup.Looks delicious

      Reply
    10. Anusha says

      April 06, 2011 at 10:47 pm

      All goodness in one bowl 🙂

      Reply
    11. Harini-Jaya Rupanagudi says

      April 06, 2011 at 10:21 pm

      Looks very colorful..I am just about trying my hand at soups..

      Reply
    12. veena says

      April 06, 2011 at 10:10 pm

      Hi Usha
      My daughter loves indo chineses fusion food. Soup looks awesome. colour too good

      Reply

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    Hi, I am Usha! Welcome to my space. I am the content creator and photographer here. I love cooking and all the recipes on the site are tried and tested in my kitchen.

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