Hot and Sour soup
from indo chinese cuisine
Ingredients
- 1 tbsp cooking oil
- 1 tbsp fresh ginger root chopped fine
- 1 tbsp garlic chopped fine
- 3 inches carrots chopped small
- 4-5 french beans sliced small and diagonally
- 2-3 florets cauliflower chopped fine
- 1/2 medium bell peppers chopped fine
- 2-3 Swiss brown mushrooms optional
- 1/4 cup Cabbage shredded fine
- 1/8 cup green onion chopped
- 1 tbsp soy sauce light
- 1 tsp red chilli sauce unsweetened
- 3 tbsp tomato ketchup
- 2 tsp rice vinegar
- salt to taste
- crushed black pepper to taste
- 1/4 tsp chinese 5 spice powder
- 1 tbsp Corn Flour ( substitute with arrowroot)
- 4 cups vegetable stock
- 1/4 cup drinking water
Instructions
- Chop dice or shred the veggies as required and set aside
- Mix corn flour in 1/4 cup of water and set aside
- In a large wok on medium heat add oil saute ginger and garlic till you get the roasted aroma. Take care not to burn the garlic
- Increase the heat and add carrot, beans,bell pepper,cauliflower, mushrooms and cabbage and saute well for a few minutes
- Add the vegetable stock and bring to boil.
- Add in all the red chilli sauce,soy sauce, tomato ketchup, vinegar and boil. Taste check for a good balance and add salt or any other sauces if necessary
- Add half the quantity of spring onions and stir well
- Add the cornflour slurry and bring to a slow boil with constant stirring. Cook for about 5 minutes more.
- Remove from heat, add in the rest of the green onions and crushed black pepper.
- Serve hot
Notes
You could use water and stock cubes as per pack instruction to create the vegetable stock as i do it from scratch... I don't keep many.
Nutrition
Serving: 250gCalories: 59kcalCarbohydrates: 13gProtein: 1gFat: 0.2gSaturated Fat: 0.01gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.004gSodium: 613mgPotassium: 150mgFiber: 1gSugar: 6g
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