veg hot and sour soup recipe
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The Best veg hot and sour soup recipe
I’ve been making this veg hot and sour soup recipe for years, and it’s always a hit with my family. The combination of tangy and spicy flavors is just right, not too overpowering, and the texture of the vegetables is perfect. My kids love it when I serve it with a side of steamed dumplings or wontons.
I’ve served it at family gatherings and potlucks, and everyone always asks for the recipe. This soup is a staple in many Chinese restaurants, but I like to think that my version is a bit more homespun and approachable. The key to this recipe is to use a variety of colorful vegetables, such as bell peppers, carrots, and mushrooms, which add texture and flavor to the soup.
I also like to use a mixture of soy sauce and vinegar for the hot and sour flavor, which gives it a nice balance of salty and tangy tastes. This soup is also incredibly easy to make, which is why it’s become a regular in our household. I can throw all the ingredients into a big pot and let it simmer away while I’m doing other things around the house.
It’s perfect for a weeknight dinner or a special occasion when you want something comforting and delicious but not too fussy. And the best part? It’s healthy too!
With all those vegetables, you know you’re getting your daily dose of fiber and vitamins.
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Veg Hot and Sour Soup
A classic Indo-Chinese soup with a tangy and spicy broth loaded with vegetables. This comforting soup is perfect as a starter or a light meal on a chilly day.
🥘Ingredients
For the Soup Base
For the Vegetables
For Thickening and Garnish
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Veg Hot and Sour Soup Works
This veg hot and sour soup recipe is always a good idea for any occasion – whether you’re looking for a quick weeknight dinner or a special dish to serve at a family gathering. The best part?
It’s easy to make ahead of time and reheat when needed. You can store leftovers in an airtight container in the fridge for up to 3 days or freeze them for later use.
When reheating, be sure to add some extra broth if needed – you want the soup to be nice and saucy again! Serve over rice or noodles for an extra-special treat.
❓ Frequently Asked Questions About Veg Hot and Sour Soup
Q: What kind of protein can I add to this soup?
You can add any type of protein you like – tofu, tempeh, seitan, or even cooked chicken or beef if you prefer meat.
Q: Can I make this soup in advance?
Yes, you can make this soup in advance – just store it in the fridge for up to 3 days or freeze it for later use.
Q: How do I adjust the spice level?
You can adjust the spice level by adding more or less chili flakes or hot sauce – it’s up to your personal preference!
Q: Can I use canned vegetables instead of fresh?
You can use canned vegetables if you prefer – just be sure to drain them well before adding them to the soup.
Q: How do I thicken the soup if it’s too watery?
Just add more cornstarch or flour – mix it with a little water first before adding it to the soup.
