Vegetable Hot And Sour Soup Recipe - Blend of nutritious and taste bud tingling vegetables.

This recipe has featured on the show Khanakhazana.

Main Ingredients : French beans, Carrot

Cuisine : Chinese

Course : Soup

Vegetable Hot And Sour Soup

Some say Chinese cuisine is 400,000 years old going back to the Peking Man and his use of fire. Some other accounts of the history of Chinese cuisine takes the beginning to the Chinese stone age. However today Chinese cuisine enjoys the distinction of being the most popular in the world.
All this furore about Chinese food can make one wonder what is so special about this cuisine.  To put it in one word it is wholesome.  It has the characteristics of being nutritious, economical, balanced and delicious. It cannot be gainsaid that Chinese food is popular the world over and it can be adapted into our modern lifestyles as the strong link between diet and health of body, mind and spirit is epitomized in Chinese cookery. We all desire harmony in our lives and this works on the ancient Taoist principle of Yin and Yang in which balance and contrast are the key. Each Chinese dish reflects a balance of taste, texture, aroma and colour. Be it sweet, sour, pungent, hot, salty or spicy – all the six basic flavours are incorporated deftly in all Chinese dishes.

Vegetable Hot And Sour Soup Recipe - How to make Vegetable Hot And Sour Soup


Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Medium


  • French beans chopped4-6

  • Carrot grated1/2 medium

  • Bamboo shoots chopped1 medium

  • Bean sprouts 1/4 cup

  • Cabbage shredded1/4 small

  • Button mushrooms chopped2 medium

  • Green capsicum chopped1/2 medium

  • Oil 2 tablespoons

  • Onion chopped1 small

  • Garlic chopped2-3 cloves

  • Celery chopped2 inch stalk

  • Ginger grated1 inch piece

  • Dark soy sauce 2 tablespoons

  • Green chilli sauce 2 tablespoons

  • Vegetable stock 4-5 cups

  • Salt to taste

  • Sugar 1/2 teaspoon

  • White pepper powder 1/2 teaspoon

  • Cornflour/ corn starch 3 teaspoons

  • Vinegar 2 tablespoons

  • Spring onion greens finely chopped1 stalk

  • Chilli oil 1 tablespoon


Step 1

Heat oil in a deep pan. Add onion, garlic, celery and ginger and sauté for a minute. Add bamboo shoot and stir. Add French beans, carrot, bean sprouts, cabbage and mix.

Step 2

Add mushrooms and continue to sauté. Add dark soy sauce, green chilli sauce and vegetable stock.

Step 3

Mix and add green capsicum, salt, sugar and mix. Add white pepper powder and mix. Add cornflour mixed in a little water and cook till the soup thickens slightly

Step 4

Add vinegar and stir. Pour into individual soup bowls. Garnish with spring onion greens, drizzle a little chilli oil and serve piping hot.