Hot and Sour Soup ( Dinner Recipe )

by Tarla Dalal

add to my cookbook add to shopping list

Added to 149 cookbooks This recipe has been viewed 32043 times

Shredded vegetables are stir-fried on a hot flame before cooking with vegetable stock, sauces and spices. Corn flour thickens this soup that is served super hot with a garnish of spring onions. A great way to begin the chinese meal!

Add your private note

Hot and Sour Soup ( Dinner Recipe ) recipe - How to make Hot and Sour Soup ( Dinner Recipe )

Tags

Quick Vegetarian Soups

Preparation Time: 20 mins Cooking Time: 5 mins Total Time: 25 mins 4Makes 4 servings (4 serving )
Show me for servings

Ingredients

1/4 cup shredded cabbage
1/4 cup grated carrot
1/4 cup finely chopped cauliflower
1/4 cup chopped spring onions
3 cups clear vegetable stock
1 tbsp soy sauce
1 tsp chilli sauce
1 tbsp chopped coriander (dhania)
3 tbsp cornflour dissolved in 1/2 cup water
2 tbsp oil
salt and freshly ground black pepper powder to taste

For The Garnish
1 tbsp chopped spring onion greens

Method

Heat the oil in a wok over a high flame. Add the cabbage, carrots, cauliflower, spring onions and stir fry over a high flame for 2 minutes.
Add the stock, soya sauce, chilli sauce, coriander, salt and pepper and simmer for 2 minutes.
Add the cornflour mixture and boil for 3 to 4 minutes while stirring continuously.
Mix in vinegars and switch off the flame.
Serve hot, garnished with spring onion greens.

Accompaniments

Baked Cheese Rolls
Chilli Cheese Toast, Baked Chilli Cheese Toast
Deep- Fried Cheese Toast

Nutrient values per serving

Energy	133 cal
Protein	2 g
Carbohydrates	13.4 g
Fiber	2.5 g
Fat	8 g
Cholesterol	0 mg
Vitamin A	468 mcg
Vitamin B1	0.2 mg
Vitamin B2	0.1 mg
Vitamin B3	1.4 mg
Vitamin C	16.3 mg
Folic Acid	31.4 mcg
Calcium	63.7 mg
Iron	1.8 mg
Magnesium	0 mg
Phosphorus	0 mg
Sodium	294 mg
Potassium	95.6 mg
Zinc	0.4 mg