How to make Hot And Sour Vegetable Soup -

Assorted vegetable soup seasoned with Chinese sauces

Sanjeev Kapoor

This recipe is from the book Any Time Temptations.

Main Ingredients : Bamboo shoots (बैम्बू शूट), Carrots (गाजर)

Cuisine : Chinese

Course : Soups

Hot And Sour Vegetable Soup

Hot And Sour Vegetable Soup Recipe Card


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.

Prep Time : 16-20 minutes

Cook time : 11-15 minutes

Serve :

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Hot And Sour Vegetable Soup Recipe

  • Bamboo shoots chopped 1 slices

  • Carrots finely chopped 1/2 medium

  • Cabbage finely chopped 1/4 small

  • Button mushrooms finely chopped 2

  • Green capsicum finely chopped 1/2

  • French beans finely chopped 4-6

  • Cornflour/ corn starch 2 tablespoons

  • Oil 2 tablespoons

  • Onion finely chopped 1 medium

  • Ginger finely chopped 1 inch piece

  • Garlic finely chopped 2-3 cloves

  • Celery finely chopped 2 inch sticks

  • White pepper powder 1/2 teaspoon

  • Salt to taste

  • Sugar 1/2 teaspoon

  • MSG 1/2 teaspoon

  • Soy sauce 2 tablespoons

  • Green chilli sauce 2 tablespoons

  • Vegetable stock 4-5 cups

  • Vinegar 2 tablespoons

  • Spring onion green finely chopped 1


Step 1

Boil the bamboo shoot slice in a little water for three to four minutes. Drain all the water away. Cool and finely chop. Mix the cornflour with quarter cup of water and set aside.

Step 2

Heat oil in a wok or a saucepan, add the onion, ginger and garlic and sauté briefly. Add the celery, bamboo shoot, carrot, cabbage, mushrooms, capsicum and French beans.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.