Hot & Sour Vegetable Soup
|Tomato||1 , chopped very fine|
|Chopped cabbage||1⁄2 Cup (8 tbs)|
|Grated carrot||1⁄2 Cup (8 tbs)|
|Finely cut french beans||1 Tablespoon|
|Dried mushrooms||2 Tablespoon|
|Black pepper powder||1 Teaspoon (Leveled)|
|Chili sauce||1 1⁄2 Teaspoon|
|Vinegar||1 1⁄2 Tablespoon|
|Cornflour||4 Tablespoon, mixed|
|Water||1⁄2 Cup (8 tbs)|
|Tofu/Paneer||50 Gram, diced|
Pressure cook water and tomatoes together to give 2-3 whistles.
Keep the tomato stock aside.
If dried mushrooms are available, soak them in water for 1/2 hour to soften.
Add chopped tomato.
Mince while cooking it.
Cook for 1 minute.
Add cabbage, carrot, soaked mushrooms and beans.
Stir fry for 1 minute.
Add the prepared tomato stock.
Add all the other ingredients except cornflour paste.
Boil for 2 minutes.
Add cornflour paste, stirring continuously.
Cook for 2-3 minutes till the soup turns thick.
Add diced tofu or paneer.