Restaurant Style Veg Hot & Sour SoupVeg

1

Heat 2 to 3 teaspoons of oil in a pan or kadhai. Once hot, add 1 tablespoon of finely chopped garlic and 1 tablespoon of grated or crushed ginger. Sauté for 20 to 30 seconds.

2

Add one small chopped onion and sauté for about 10 seconds. Then, add one small chopped green chili and 1/4 cup of chopped French beans. Sauté for another 5 to 10 seconds.

3

Mix in 1/4 cup of finely chopped carrots and 1/2 cup of finely chopped cabbage. Sauté over medium flame for 5 to 10 seconds. You may also include optional ingredients like baby corn or mushrooms at this stage.

4

Add 1 to 2 tablespoons of chili sauce (adjust to your preference), 1/4 teaspoon of red chili powder, 1/4 teaspoon of crushed black pepper, and 2 tablespoons of soy sauce.

5

Pour in 3 cups of water and bring the mixture to a boil. Let it simmer for 5 to 7 minutes to allow the flavors of the vegetables to infuse the broth.

6

Add 1/4 teaspoon of vinegar (or lemon juice as a substitute) and salt to taste. Add a little chopped spring onion.

7

In a small bowl, prepare a slurry by mixing 2 tablespoons of cornflour with 1/4 cup of water. Gradually pour the slurry into the boiling soup while stirring continuously to prevent lumps from forming.

8

Boil the soup for an additional 1 to 2 minutes after adding the slurry until it reaches your desired consistency. Serve hot.