Hot and Sour Soup ( Mumbai Roadside Recipes )
by Tarla Dalal
hot and sour soup recipe | quick hot and sour vegetable soup | restaurant style hot and sour soup | easy hot and sour soup |
Indo Chinese soup is one of most ordered Chinese soups at the restaurants. Learn how to make easy hot and sour soup. I love having this Mumbai roadside hot and sour soup from the Chinese street stalls.
Hot and sour soup, you can feel your taste buds shift gears from the spicy chilli sauce to the sour vinegar, creating a magical experience! A mélange of neatly chopped veggies cooked in stock or water and other spices makes this a wholesome treat too.
To make hot and sour soup, shred and chop all the veggies as mentioned and keep them ready. Take a big wok and heat the oil in it. When it smokes, add garlic and green chillies and saute for a few seconds. Add the cabbage, carrots, cauliflower, spring onions and sauté on a high flame for another 2 minutes. Add the chilli sauce, soy sauce and vinegar and cook on a medium flame for 1 minute. Add 4 cups of water, cornflour-water mixture, salt and pepper, mix well and bring to a boil. It’s so simple.
Tips for restaurant style hot and sour soup. 1. Use a wok or a big deep non-stick pan only, as boiling becomes easier. 2. Allow the oil to smoke completely. 3. Saute the vegetables on a high flame only, so they cook just enough while maintaining their crunch. 4. After adding cornflour-water mixture, do not forget to stir it continuously, to avoid lump formation.
Quick hot and sour vegetable soup is served best with crisp noodles and typical chinese accompaniments like vinegar, chilli sauce and soya sauce.
Enjoy hot and sour soup recipe | quick hot and sour vegetable soup | restaurant style hot and sour soup | easy hot and sour soup | Indo Chinese soup.
Hot and Sour Soup ( Mumbai Roadside Recipes ) recipe - How to make Hot and Sour Soup ( Mumbai Roadside Recipes )
Preparation Time: Cooking Time: Total Time:
Makes 4 cups
For Hot and Sour Soup
1/2 cup thinly shredded cabbage
1/2 cup grated carrot
1/2 cup chopped cauliflower
1/4 cup finely chopped spring onions
2 tbsp oil
1 tbsp finely chopped garlic (lehsun)
2 tsp finely chopped green chillies
1 tbsp red chilli sauce
1 tbsp soy sauce
1 1/2 tbsp vinegar
3 tbsp cornflour dissolved in 1/2 cup water
salt and freshly ground black pepper (kalimirch) to taste
For Serving With Hot and Sour Soup
chillies in vinegar
red chilli sauce
soy sauce
- Method
- Heat the oil in a wok or a deep kadhai till it smokes, add the garlic and green chillies and sauté on a high flame for a few seconds.
- Add the cabbage, carrots, cauliflower, spring onions and sauté on a high flame for another 2 minutes.
- Add the chilli sauce, soy sauce and vinegar, mix well and cook on a medium flame for 1 minute.
- Add 4 cups of water, cornflour-water mixture, salt and pepper, mix well and bring to a boil, while stirring occasionally.
- Pour equal portions of soup in 4 bowls and serve immediately with chillies in vinegar, chilli sauce and soya sauce.