Veg Hot & Sour Soup Recipe | Monsoon Soup Recipes | Chef Sanjyot Keer

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh offers a protein-rich alternative while being less processed.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water with seasoning

Homemade stock enhances flavor without added cost.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Arrowroot is a gluten-free thickener that works similarly.

soy sauce

🥗Healthier: tamari

💰Cheaper: salt

Tamari is gluten-free, while salt is a basic alternative.

Set a wok on high heat, add water and the vegetable stock cube, mix well and bring it to a boil.

Once boiled, add the ginger, green chilli paste, dark soy sauce, light soy sauce, vinegar, white/black pepper powder, salt to taste, sugar, cabbage, carrots, shiitake or button mushrooms, and bamboo shoots, and mix well.

Cook for 3-4 minutes and bring to a boil.

Add paneer or tofu and mix gently without breaking the paneer dices, then bring it to a boil.

In a small bowl, mix the cornflour and water and keep aside.

Bring the soup to a boil again, then add the cornflour and water mixture and stir continuously.

Simmer the soup until it thickens up, about 1-2 minutes.

Once thickened, add the freshly chopped spring onion greens and some fresh coriander leaves, and simmer for a minute before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens