Hot & Sour Soup

bhavnaskitchen's picture

Feb. 19, 2013

Ingredients

Olive oil 2 Tablespoon
Red onions 1/2 Medium , cut lengthwise
Ginger 1/2 Tablespoon , minced
Garlic 1/2 Tablespoon , minced
Red bell pepper 1/4 Medium , cut lengthwise
Green bell pepper 1/4 Medium , cut lengthwise
Carrots 1 Medium , cut lengthwise in 2
Mushrooms 4 Medium , sliced (Stems removed)
Vinegar 1 Teaspoon
Salt To Taste
Cabbage 1/4 Medium , cut lengthwise
Tofu 1/2 Cup (8 tbs) , cubed (Extra firm tofu used)
Corn starch 2 Tablespoon (Dissolved in a little water)
For the soup base
Vegetable stock 3 Cup (48 tbs)
Water 1/2 Cup (8 tbs) (Use as needed)
Instant noodles 1/2 Cup (8 tbs) (Any noodles of your choice can be used)
Chili sauce To Taste
Soy sauce 1 Tablespoon
Stir fry sauce 1 Tablespoon
For the garnish
Spring onions 2 Tablespoon , chopped

Directions

GETTING READY

1. In a bowl dissolve the corn starch with a little water and set aside.

MAKING

2. In a pot, add the vegetable stock along with water as required and bring it to a boil.

3. Then add the noodles into the boiling broth. Also add chili sauce, soy sauce and stir fry sauce. Stir well for a minute or so and keep it uncovered for the noodles to cook adding some salt to taste.

4. Meanwhile take a frying pan, heat it with a couple of tablespoons of olive oil, add the onions, minced ginger and garlic, some salt to taste, bell peppers, carrots and mushrooms. Saute on a high heat.

5. Add the vinegar and the cabbage and stir well for just about a couple of minutes on high heat to keep the vegetables crunchy. Turn off the heat and set aside.

6. Add the corn starch dissolved in water into the simmering broth and stir well bringing it to a boil.

7. Add the cubed tofu and a little more water if required. Stir and simmer for a couple of minutes more.

8. Add the stir fried vegetables and turn off the heat.

SERVING

9. Serve the hot and sour soup immediately garnished with chopped spring onions.

NOTE

The tofu can be stir fried and added or can also be added as it is.

Recipe Summary

Difficulty Level: Easy
Cook Time: 25 Minutes
Ready In: 25 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 125Calories from Fat 14

 % Daily Value*

Total Fat 2 g3.1%

Saturated Fat %

Trans Fat 0 g

Cholesterol

Sodium 680 mg28.33%

Total Carbohydrates 23 g7.7%

Dietary Fiber 2 g8%

Sugars 3 g

Protein 4 g8%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet