Eggless Hot & Sour Soup Recipe - Vegan Indo-Chinese Fusion Soup - Spicy & Tangy Comfort Bowl
Ingredients
- Cabbage - 1 cup (shredded)
- Carrot - 1/2 cup (shredded)
- Red Bell Pepper - 1/2 cup (thinly sliced)
- Green Beans - 1/4 cup (thinly sliced)
- Mushrooms - 1/2 cup (sliced)
- Ginger - 1/2 inch (grated)
- Garlic - 2-3 cloves (grated)
- Vegetable Stock or Water - 3 cups
- Green Chili Paste - 1 tsp
- Red Chili Garlic Sauce - 2 Tbsp
- White Pepper Powder - 1 tsp
- Dark Soy Sauce - 3 Tbsp
- White Vinegar - 2 Tbsp
- Sugar - 1 tsp
- Corn Flour - 2 Tbsp
- Water - as needed
- Oil - 3 Tbsp
- Cilantro - 2 Tbsp (chopped)
- Spring/Green Onion - 2 stems (chopped)
Hot & Sour Soup is a classic Indo-Chinese favorite loved for its bold balance of heat and tang. This vegetarian version brings together shredded cabbage, carrots, bell peppers, mushrooms, and green beans, cooked quickly over high heat to keep the veggies crisp and flavorful.
Watch our recipe video for step-by-step instructions on how to make Hot & Sour Soup at home. We’ve included demonstrations and pro tips to help you out in the kitchen! For our hot & sour soup recipe calories and nutrition information, see the recipe card below.
Instructions
1) To begin, cut all the vegetables, 1 cup cabbage, ½ cup carrot, ½ cup red bell pepper, ¼ cup green beans, and ½ cup mushrooms, into thin julienne strips.
Chop 2 stems of spring/green onions and set aside.
2) To make the soup, heat a pot over a high flame. Once hot, add 3 tablespoons of oil and allow it to heat.
3) Next, add ½ inch grated ginger and 2–3 cloves grated garlic. Sauté over a low flame for about 30 seconds, until fragrant.
4) Now add the shredded vegetables, cabbage, carrot, red bell pepper, green beans, and mushrooms to the pot. Stir and toss over high heat for 2–3 minutes.
5) Once the vegetables are lightly sautéed, pour in 3 cups vegetable stock or water. Add 1 teaspoon green chili paste, 3 tablespoons dark soy sauce, 2 tablespoons white vinegar, 2 tablespoons red chili garlic sauce, 1 teaspoon white pepper powder, 1 teaspoon sugar, and salt to taste. Stir well and bring the soup to a boil.
6) To thicken the soup, mix 2 tablespoons corn flour with a little water in a separate bowl to form a slurry. Add the slurry gradually to the soup while stirring continuously. The soup should have a semi-thick consistency, so add only as much slurry as needed.
7) Finally, garnish with 2 tablespoons chopped fresh cilantro and the chopped spring/green onions. Stir well, taste, and adjust seasoning as needed.
8) Enjoy your hot & sour soup!
Hot & Sour Soup is a classic Indo-Chinese favorite loved for its bold balance of heat and tang. This vegetarian version brings together shredded cabbage, carrots, bell peppers, mushrooms, and green beans, cooked quickly over high heat to keep the veggies crisp and flavorful.
Watch our recipe video for step-by-step instructions on how to make Hot & Sour Soup at home. We’ve included demonstrations and pro tips to help you out in the kitchen! For our hot & sour soup recipe calories and nutrition information, see the recipe card below.
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