Hot & Sour Soup

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!

Ingredients

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

Preparation Process

Mix ΒΌ 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.

Register here to receive our most viewed vegetarian cooking video of the week via email

* indicates required

Amazon Auto Links: the template could not be found. Try reselecting the template in the unit option page.