Ready to try your hand at Indo-Chinese fusion? This hot and sour soup recipe is an easy introduction; it takes just minutes to cook, and, if you plan ahead, the prep time is minimal. This is a great soup for a rainy day, to pack for lunch at work – or just to impress your friends at your next dinner party!
Vegetables of your choice (I recommend spring onions, carrots, bell peppers, cabbage and mushrooms)
1/2 cup instant noodles
1/2 cup tofu
1/2 tbsp minced ginger
1/2 tbsp minced garlic
3 cups vegetable stock
2 tbsp corn starch
2 tbsp olive oil
1 tsp vinegar
1 tbsp chili sauce
2-3 tbsp stir fry or hot & sour sauce
2 tbsp soy sauce
Salt to taste
Mix ¼ cup of water and vegetable stock in a saucepan and bring to a boil. Pour in the instant noodles, vinegar and sauces and cook for 1 minute. Add the salt and continue to cook at low heat.
Heat the olive oil a pan, and, one at a time, add the vegetables, ginger, garlic and a pinch of salt and stir fry until cooked, then remove from heat
In a measuring cup, stir the cornstarch in a small amount of water and pour it into the soup. Pour in the tofu, then stir in the vegetables. Once everything is mixed, serve with a sprinkling of green onions on top.
Want to make this and need the written instructions? Just click here to download the full recipe.
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