Easy to make Vegetarian Hot and Sour Soup - Spicy, Tangy and loaded with umami flavors, the soup can be served as an appetizer or starter. Step by Step Recipe to make this popular restaurant style Indo Chinese soup easily at home with loads of vegetables and select Asian Condiments.
Hot and Sour Soup is a classic vegetarian soup recipe from the Asian Cuisine made with ingredients that are spicy and sour. A popular Indo Chinese soup loaded with meaty mushrooms, variety of vegetables and high on Umami flavors.
Hot and Sour Soup is the perfect choice of soup when sick or feeling under the weather. Thanks to the "Spicy" and "Sour" elements, the soup makes your taste buds sing (even when sick).
Before we get into the details about the recipe, let me tell you that this is not a Classic Chinese inspired Soup. This is more of an Indo Chinese version which is popular in India.
Indo Chinese is the Indian version of Chinese Food. It is a popular street food across India and loved by all. Since Indians love all things spicy, this cuisine has gained a lot of popularity.
The recipes are "Indianized" with addition of local vegetables, condiments and spices. It is served piping hot (which is the best part) and is pretty cheap (economical) especially when eaten from street side carts.
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Ingredients
The recipe is fairly simple and apart from chopping or prepping the vegetables, the soup takes hardly 20 minutes to put together.
Also, if you are a fan of Asian cuisine and stock basic condiments in your pantry, you won't even have to make a run to the supermarket or grocery store.
I have tried my best to load the soup with a variety of vegetables in my effort to make meals "healthy and wholesome".
The entire list of ingredients with measurements is given in the recipe card. I have provided with the substitutions or alternatives below.
Vegetables - I have used Cabbage, Mushrooms, Broccoli, Baby Corn and Carrot.
The authentic Chinese Style Hot and Sour Soup uses Wood Ear Mushrooms and Bamboo Shoots. They are hard to find here. I tried sourcing canned bamboo shoots but they were out of stock.
Adding vegetables is entirely your choice. Scout your refrigerator and use what you can - ALWAYS!
Protein - Paneer or Indian Cottage Cheese cubes can be added to the soup. For a Dairy Free or Vegan Recipe, Tofu can be used. I have used neither for the recipe below.
Spring Onion + Ginger and Garlic - I have used both the white and green part of spring onions or scallions. Ginger and garlic are particularly warming when you have seasonal allergies or sniffles.
Green Chilli - We love a bit of heat in our soups but this is totally optional. You can add red chilli flakes.
Corn Flour / Cornstarch - It is used for thickening the soup or giving it a "shiny" "velvety" texture. The amount of cornflour depends on how thick / thin you prefer the soup.
Condiments - I have used Dark Soy (for the dark caramel color) and Sriracha (Garlicky flavor). You can replace sriracha with any hot sauce. Highly recommend using dark soy for this recipe.
For a Gluten-free version, use Tamari or Coconut Aminos.
To balance the heat and the flavor from condiments, I have added brown sugar. You can add honey or maple syrup (vegan).
Most restaurants add Tomato Ketchup for enhancing both the sourness and sweet element. If you are adding ketchup, you may skip the sugar or reduce the quantity as specified in the recipe card below.
Difference between Hot and Sour Soup and Manchow Soup
Deceptively similar both in terms of looks, ingredients and flavors, both these soups are popular and taste quite similar as well.
Hot and Sour Soup is served plain whereas Manchow Soup is served with fried noodles.
Another key element that I have noticed is the "sour" taste. Hot and Sour, obviously is more tangier than Manchow.
Step-wise Instructions to Make Easy Hot and Sour Soup just like restaurant style
Always keep ingredients or mise en place ready. The wok should be hot and yes, I make soup in the wok as well.
The vegetables will typically take few minutes to cook (they need to retain their crunch) and hence prep is the key.
STEP 1 - Heat a wok, add sesame oil, garlic, scallions (white part) or spring onions, ginger and green chillies. Saute them on high heat and BE careful not to let the garlic burn.
STEP 2 - Add vegetables, sprinkle some salt and black pepper powder. Toss them well and let it cook for few minutes. Keep tossing the vegetables to prevent them from burning.
STEP 1 STEP 2
STEP 3 & 4 - Add the condiments, Stock and mix well. Now add salt and some black pepper powder.
STEP 3 STEP 4
STEP 5 - Let the soup reach a boil and then add cornstarch slurry. A quick mix, the soup will thicken and its time to switch off the flame and serve the soup piping hot.
Recipe Notes
- If you observe, I have added salt at two stages - (1) to season the vegetables (2) to adjust the seasoning after adding condiments. Soy sauce and broth / stock both contain salt. Hence, you should season with caution. Always taste check the recipe at various stages of cooking.
- Do not skip the sugar. Any recipe that calls for sour and spicy elements need sugar to balance the flavors. You will not taste the sugar in the recipe.
- Use Dark Soy for best results. It provides that perfect dark caramel colour to the soup. You can use a combination of light and dark soy as well.
- Sesame Oil is the key to Asian Cooking. It can be substituted with Olive oil or any neutral flavor oil.
Serving Suggestions
Just look at this vegetable loaded soup! I mean, this can be a meal by itself.
You can serve the soup with some appetizer or vegetarian sides. This is a great soup for family weekends and entertaining.
I wouldn't recommend breads with Indo Chinese Soup. You could serve steamed momos, bao buns or potstickers. Spring Rolls (baked) are a great choice of appetizer to serve with the soup.
In Indian restaurants, the soup is served with a starter or appetizer. It is followed by Main Course - Chili Garlic Noodles or Vegetable Fried Rice accompanied with a gravy like Mixed Vegetables in Hot Garlic Sauce.
Leftovers and Storage
The soup tastes best when consumed fresh. At best, it can be refrigerated and enjoyed a day later.
This soup contains corn flour / cornstarch and when frozen (and thawed) turns into a gelatinous texture, which many won't find appealing.
Here is one tip I recommend - Follow all the steps up to / until adding the cornstarch. Cool the soup completely and then freeze. When you want to consume the soup, thaw required portion of the soup (always freeze small portions to easily thaw) and then re-heat on stove top and add the cornstarch.
Frequently Asked Questions
No, it has Soy Sauce which can be replaced with Tamari.
Using Dark Soy enhances the brown colour of Hot and Sour Soup.
Yes. Cornflour or Cornstarch is added to give body to soup. It also provides that shiny, glossy look. A good homemade broth or vegetable stock is perfect for soups.
Vegetarian Soup Recipes to try
Tom Kha Soup - Thai Coconut Soup
Mushroom Soup - Vegan and Gluten Free Soup Recipe
Instant Pot Minestrone Soup - Loaded with vegetables, pasta and beans.
Sweet Corn Soup (Without Cornflour) - Indo Chinese inspired Soup
Lemon Coriander Soup - Vegetable Clear Soup with lemon and coriander flavors
Pumpkin Soup - Thick Soup made with fresh pumpkin puree. No Cream Used.
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Easy Hot and Sour Soup
Ingredients
- 1 ½ cups Cabbage finely chopped, tightly packed
- 150 gms Mushrooms Sliced
- ½ cup Broccoli Florets
- ½ cup Baby Corn sliced thin
- ½ cup Carrot finely chopped
- 1 cup Spring Onion or scallions 1/2 cup white portion and 1/2 cup green part, finely chopped
- 1 ½ tbsp Ginger finely chopped
- 1 tbsp Garlic finely chopped
- 1 Green Chilli finely chopped, optional - read notes below
- 1 ½ tsp Cornflour mixed with 1/4 cup water
- 3 tbsp Sesame Oil
- 4 ½ cups Water / Vegetable Stock
Condiments
- 1 ½ tbsp Dark Soy Sauce Substitute with Tamari for GF
- 2 tbsp Sriracha Sauce or use any hot sauce
- ¼ tsp Black Pepper Powder
- ½ tsp Sugar substitute with honey or maple syrup (vegan)
1 cup is 250 ml, 1 tbsp 15ml, 1 tsp 5ml
Instructions
- Heat a wok, add sesame oil, garlic, scallions (white part) or spring onions, ginger and green chillies. Sauté them on high heat and BE careful not to let the garlic burn or turn dark brown in colour.
- Add vegetables (cabbage, broccoli, corn, carrot, mushroom), season with some salt and black pepper powder. Toss well for 5 - 7 minutes.
- Add the condiments (except sugar and black pepper powder), mix well and now add the 4 and 1/2 cups of vegetable stock or water. Allow it to simmer. This should take 8 to 10 minutes.
- After 10 mins, check seasoning and add extra, if required. Mix 1 and 1/2 tsp of Cornflour or Cornstarch with 1/4 cup water and add the slurry to the simmering soup. Add the sugar and balance amount of black pepper powder. Turn down the heat to low and let the soup thicken. Mix well and once the soup turns glossy, switch off the flame.
- Garnish the soup with finely chopped scallion greens or spring onion (green portion), mix once and serve piping hot.
Notes
- Salt is added at two stages - (1) to season the vegetables (2) to adjust the seasoning after adding condiments. Soy sauce and broth / stock contain salt and hence you should season carefully. Always taste check the recipe at various stages of cooking.
- Do not skip the sugar. Any recipe that calls for sour and spicy elements need sugar to balance the flavors. You will not taste the sugar in the soup.
- If using Tomato Ketchup (used in most restaurants), use 1 tbsp. You may skip sugar or reduce the quantity.
- Use Dark Soy for best results. It provides that perfect dark caramel colour to the soup. You can use a combination of light and dark soy as well. For a Gluten-free recipe, use Tamari.
- Sesame Oil is the key to Asian Cooking but it can be substituted with Olive oil or any neutral flavor oil as well.
- This soup serves 4 people.
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We will be back again with yet another exciting recipe .. Until then, stay healthy and happy!
Vidya Narayan
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