Hot and Sour Soup ( Dinner Recipe )
by Tarla Dalal
07 Jul 2012
This recipe has been viewed 33401 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!
Hot and Sour Soup ( Dinner Recipe ) recipe - How to make Hot and Sour Soup ( Dinner Recipe )
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
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
- Main procedure
- 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.
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 |
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