Vegetable Hot and Sour Soup
- Ready In:
- 25mins
- Ingredients:
- 22
- Serves:
-
4
ingredients
- 1 slice bamboo shoot, chopped
- 4-6 French beans, chopped 4-6
- 1 medium carrot, grated 1/2 medium
- 59.14 ml bean sprouts, 1/4 cup
- 0 small head of cabbage, shredded 1/4 small
- 2 medium fresh button mushrooms, chopped 2 medium
- 1 medium green capsicum, chopped 1/2 medium
- 29.58 ml oil, 2 tablespoons
- 1 small onion, chopped 1 small
- 2-3 garlic cloves, chopped 2-3 cloves
- celery, chopped 2 inch stalk
- 1 inch fresh ginger, grated 1 inch piece
- 29.58 ml dark soy sauce, 2 tablespoons
- 29.58 ml green chili sauce, 2 tablespoons
- 946.36-1182.95 ml vegetable stock, 4-5 cups
- salt
- 2.46 ml sugar, 1/2 teaspoon
- 2.46 ml white pepper powder, 1/2 teaspoon
- 29.58 ml cornflour, 3 teaspoons
- 29.58 ml vinegar, 2 tablespoons
- 1 stalk green onion, finely chopped 1 stalk
- 14.79 ml chili oil, 1 tablespoon
directions
- Heat oil in a deep pan. Add onion, garlic, celery and ginger and sauté for a minute.
- Add bamboo shoot and stir. Add French beans, carrot, bean sprouts, cabbage and mix.
- Add mushrooms and continue to sauté.
- Add dark soy sauce, green chilli sauce and vegetable stock. Mix and add green capsicum, salt, sugar and mix. Add white pepper powder and mix.
- Add cornflour mixed in a little water and cook till the soup thickens slightly.
- Add vinegar and stir.
- Pour into individual soup bowls. Garnish with spring onion greens, drizzle a little chilli oil and serve piping hot.
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