सर्दियों में बनाएं Hot & Sour Veg Soup | Healthy Winter Soup

tofu

🥗Healthier: tempeh

💰Cheaper: chickpeas

Tempeh adds protein and is less processed.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water + bouillon

Homemade stock is fresher and more flavorful.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium options reduce salt intake.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Arrowroot is gluten-free and thickens similarly.

Heat 2 tablespoons of oil in a kadhai (wok) over medium flame.

Add 1 tablespoon minced garlic and 1 tablespoon minced ginger, sauté for 40-50 seconds.

Add 1/4 cup chopped green onions (white part) and 2 chopped green chilies, sauté for another 30-40 seconds.

Add 1/4 cup chopped green beans, 1/4 cup chopped green bell pepper, 1/4 cup chopped carrots, and 1/2 cup chopped cabbage, sauté on high flame for 1 minute.

Pour in 4 cups of hot water and bring to a boil for 2 minutes on high flame.

Add 2 tablespoons soy sauce, 2 tablespoons red chili sauce, and 1/2 tablespoon white vinegar, along with 1/2 teaspoon black pepper and salt to taste, and a pinch of sugar.

Cook for another 2-3 minutes on high flame, then prepare the cornstarch slurry by mixing 2 tablespoons cornstarch with 1/4 cup water.

Gradually add the cornstarch slurry to the soup, stirring continuously to avoid lumps, until desired thickness is achieved.

Cook for an additional 1-2 minutes after adding the slurry, then turn off the heat.

Add chopped cilantro and the green part of the chopped green onions before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens