Description
This vibrant Vegetarian Hot and Sour Soup is a deliciously tangy and spicy broth packed with fresh vegetables and bold flavors. Featuring a harmonious blend of garlic, ginger, soy sauce, and a touch of sriracha, this soup offers a satisfying yet light meal perfect for any day. Ready in just 20 minutes, it combines crunchy veggies and a velvety broth thickened with cornstarch for a comforting and nourishing bowl.
Ingredients
Scale
Vegetables and Aromatics
- 3 cloves garlic, minced
- 1-inch piece ginger, minced
- 2 spring onions (green and white parts), chopped
- 1-2 green chilies, sliced
- 1/2 cup cabbage, shredded
- 1/2 cup mushrooms, sliced
- 1/2 cup broccoli florets
- 1/2 cup baby corn, chopped
- 1/2 carrot, julienned
Liquids and Sauces
- 1 tablespoon sesame oil
- 4 cups vegetable stock
- 2 tablespoons dark soy sauce
- 1 tablespoon sriracha (or any hot sauce)
Others
- 1 tablespoon brown sugar
- 1 tablespoon cornstarch mixed with 2 tablespoons water (cornstarch slurry)
- Salt and black pepper, to taste
Instructions
- Heat the oil: Warm 1 tablespoon of sesame oil in a wok or large pot over high heat to prepare for sautéing the aromatics.
- Add aromatics: Add minced garlic, ginger, white parts of the spring onions, and sliced green chilies to the hot oil.
- Sauté aromatics: Stir-fry for 1-2 minutes until fragrant, making sure the garlic does not burn to maintain the delicate flavors.
- Add vegetables: Incorporate the shredded cabbage, sliced mushrooms, broccoli florets, chopped baby corn, and julienned carrot into the pot.
- Season and stir-fry: Season the vegetables with salt and black pepper and stir-fry for 3-4 minutes to keep the vegetables crisp and fresh.
- Add liquids and flavorings: Pour in the vegetable stock, dark soy sauce, sriracha, and sprinkle the brown sugar over the mixture.
- Bring to a boil: Stir all ingredients well and allow the soup to come to a vigorous boil.
- Thicken the soup: Gradually add the cornstarch slurry to the boiling soup and stir continuously for 1-2 minutes until the broth thickens to a smooth consistency.
- Adjust seasoning: Taste and modify the flavor with additional salt, soy sauce, or black pepper according to your preference.
- Serve hot: Ladle the soup into bowls and garnish with the green parts of the spring onions for a fresh finish.
Notes
- For a spicier kick, increase the amount of green chilies or sriracha to taste.
- Use fresh vegetable stock for the best flavor; store-bought works as a convenient alternative.
- The cornstarch slurry is key to achieving the traditional slightly thickened texture typical of hot and sour soups.
- This soup is best served immediately to enjoy the crunchiness of the vegetables.
- Feel free to substitute or add other vegetables like tofu, bamboo shoots, or bell peppers for variety.
