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Restaurants›The Masala Indian Kitchen and Bar›Hot And Sour Vegetable Soup Recipe

Hot And Sour Vegetable Soup Recipe

Name: The Masala Indian Kitchen and Bars Hot And Sour Vegetable Soup Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 6 cups vegetable broth (low-sodium); 1 cup water; 1 tbs fresh ginger; 3 cloves garlic cloves, minced; 3 stalks scallions (white and light-green parts), sliced; 1 tbs neutral oil (vegetable or canola); 1 cup shiitake mushrooms, stemmed and thinly sliced (or cremini); 0.5 cup carrot, julienned or cut into matchsticks; 0.5 cup bamboo shoots, thinly sliced (canned, drained); 0.5 cup wood ear or baby bella mushrooms, thinly sliced (optional); 8 oz firm tofu, 1/4-inch strips or small cubes; 2 cups baby spinach or napa cabbage, shredded; 3 tbs soy sauce (or tamari); 3 tbs rice vinegar; 1 tsp chili garlic sauce (Sriracha or sambal oelek); 0.5 tsp white pepper; 0.5 tsp sesame oil; 0.5 tsp granulated sugar; 2 tsp cornstarch; 2 tbs cold water (for slurry); 1 large egg, lightly beaten (omit for vegan or replace with additional tofu); 2 tbsp scallions (green parts), thinly sliced; 2 tbsp fresh cilantro leaves (optional); 1 tsp toasted sesame seeds (optional); 2 wedges lime wedges (optional); 0 to taste salt; 0 to taste white pepper (extra, optional)

Inspired by The Masala Indian Kitchen and Bar

Time30m

Serves4

Make Hot And Sour Vegetable Soup Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Broth and aromatics

6 cups vegetable broth (low-sodium)

1 cup water

1 tbs fresh ginger

3 cloves Garlic cloves, minced

3 stalks scallions (white and light-green parts), sliced

1 tbs neutral oil (vegetable or canola)

Vegetables and add-ins

1 cup shiitake mushrooms, stemmed and thinly sliced (or cremini)

1/2 cup carrot, julienned or cut into matchsticks

1/2 cup bamboo shoots, thinly sliced (canned, drained)

1/2 cup wood ear or baby bella mushrooms, thinly sliced (optional)

8 oz firm tofu, 1/4-inch strips or small cubes

2 cups baby spinach or napa cabbage, shredded

Seasonings and thickener

3 tbs soy sauce (or tamari)

3 tbs Rice vinegar

1 tsp chili garlic sauce (Sriracha or sambal oelek)

1/2 tsp White pepper

1/2 tsp Toasted sesame oil

1/2 tsp granulated sugar

2 tsp Cornstarch

2 tbs cold water (for slurry)

Garnish and finishing

1 large egg, lightly beaten (omit for vegan or replace with additional tofu)

2 tbsp scallions (green parts), thinly sliced

2 tbsp fresh cilantro leaves (optional)

1 tsp toasted sesame seeds (optional)

2 wedges lime wedges (optional)

0 to taste Celtic sea salt

0 to taste white pepper (extra, optional)

Method

Broth and aromatics

Prep the aromatics: peel and thinly slice or grate 1 tbs fresh ginger. Mince 3 garlic cloves. Slice 3 scallions, keeping whites separate from greens.

Heat 1 tbs neutral oil in a large pot over medium heat. Add the ginger, minced garlic and the white parts of the scallions. Sauté 30–60 seconds until fragrant but not browned.

Pour in 6 cups vegetable broth and 1 cup water. Bring to a gentle simmer over medium-high heat.

Vegetables and add-ins

Add 1 cup sliced shiitake mushrooms, 0.5 cup sliced wood ear or additional mushrooms (if using), 0.5 cup julienned carrot and 0.5 cup drained bamboo shoots to the simmering broth. Simmer 4–6 minutes until the mushrooms are tender and carrots slightly softened.

Add 8 oz firm tofu cut into 1/4-inch strips or small cubes and 2 cups shredded baby spinach or napa cabbage. Simmer 1–2 minutes more until the greens wilt and tofu is heated through.

Seasonings and thickener

Stir in 3 tbs soy sauce, 3 tbs rice vinegar, 1 tsp chili garlic sauce (adjust for heat), 1/2 tsp white pepper and 1/2 tsp granulated sugar. Taste and adjust sour (add more rice vinegar), salty (more soy) or spicy (more chili sauce) to preference.

Make cornstarch slurry

Whisk 2 tsp cornstarch with 2 tbs cold water in a small bowl until smooth.

With the soup at a gentle simmer, slowly whisk in the cornstarch slurry. Simmer 1–2 minutes until the soup slightly thickens and coats the back of a spoon. If you prefer a thinner soup, use half the slurry.

Garnish and finishing

Add egg (optional)

If using the egg: reduce heat so soup is at a gentle simmer. Slowly drizzle the lightly beaten egg into the soup in a thin stream while stirring gently in one direction to create ribbons. Turn off heat after 10–15 seconds.

Finish with 1/2 tsp toasted sesame oil. Adjust final seasoning with salt and extra white pepper to taste.

Ladle soup into bowls and garnish with the reserved green parts of the scallions, 2 tbsp cilantro leaves, and 1 tsp toasted sesame seeds. Serve with lime wedges on the side for extra brightness.