Veg Chinese Hot and Sour Soup | Winter Soup Recipes | Healthy Vegetable Soup | Kunal Kapur Recipes

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 oil in a pot over medium heat.

Add chopped garlic and ginger, sauté until fragrant.

Stir in chopped onions and cook until translucent.

Add chopped mushrooms, broccoli, beans, carrots, cabbage, and capsicum; sauté until tender.

Pour in the vegetable stock or water and bring to a boil.

Add soy sauce, vinegar, pepper powder, green chili, sugar, and salt; stir well.

Mix cornstarch with a little water to create a slurry, then add it to the soup to thicken.

Add chili sauce for extra heat and flavor.

Finish with chopped spring onions and coriander stems just before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens