This veg hot and sour soup is a bold and flavorful Indo-Chinese classic. Packed with spicy, tangy, and slightly sour notes, it’s the kind of comforting dish that warms you up from the inside, especially during chilly days.
It’s a fusion-style soup that mimics the taste of what you’d typically find in Indian-Chinese restaurants. Unlike cream-based soups that go well with bread, this one is best enjoyed on its own as a flavorful starter.
In my home, this Veg Hot and Sour Soup is on repeat during winter. It happens to be my husband’s absolute favorite! While I gravitate toward smooth, pureed soups like spinach or spring onion varieties, he leans toward the chunkier ones—like this hot and sour soup, veg manchow, or sweet corn soup. He insists that “soups should have texture” and claims pureed soups are “baby food”—his words, not mine!
The base recipe was inspired by one from Chef Sanjeev Kapoor, though I’ve made some personal tweaks.
To get that signature heat and spice, I use black pepper powder and red chili sauce—a little twist from the traditional white pepper and green chili sauce, simply because these are more readily available in my kitchen.
Vinegar is what gives the soup its distinct tang. I’ve used white distilled vinegar, but rice vinegar works well too.
For thickness, cornflour (cornstarch) does the trick. I prefer a restaurant-style slightly thick consistency, but you can adjust it to your liking—less cornflour and a shorter simmer time will give you a thinner soup.
Ingredients For Veg Hot and Sour Soup
- 1 ½ tablespoons cornflour (cornstarch) – Dissolve in ½ cup of water. This acts as the thickening agent to give the soup its signature restaurant-style consistency.
- ½ tablespoon sesame oil – Adds a rich, nutty aroma typical in Asian-style cooking.
- ¼ cup finely chopped red onion – Provides sweetness and a mild crunch.
- 1 teaspoon finely chopped ginger – Brings warmth and depth to the soup’s flavor profile.
- 1 teaspoon finely chopped garlic – Gives a bold, aromatic base.
- One tablespoon chopped celery (or a 1-inch stick) – Adds a subtle earthy taste and texture.
- 2 tablespoons finely chopped green beans – For color and a slight bite.
- Two tablespoons finely chopped carrots – Introduces a touch of sweetness and vibrant color.
- 2 tablespoons finely chopped mushrooms – Adds umami and texture.
- ¼ cup finely chopped cabbage – Balances the flavors with its mild, crisp texture.
- 2 tablespoons chopped capsicum (green bell pepper) – Gives a light peppery flavor and color contrast.
- 2 cups vegetable stock or water – Stock enhances the flavor, but water works as a substitute.
- 1 ½ tablespoons soy sauce – Brings saltiness and umami depth.
- 1 tablespoon chili sauce – Adds a bold kick of spice and a hint of tanginess, essential to the soup’s signature flavor. Adjust to taste.
- Salt to taste – Season according to preference.
- ¼ teaspoon black pepper powder – Adds spiciness and warmth.
- ½ teaspoon white distilled vinegar – To achieve the distinctive tangy flavor that characterizes hot and sour soup.
- 1 tablespoon chopped spring onion greens (optional) – Used for garnishing; adds freshness and visual appeal.
How to make Veg Hot and Sour Soup?
1) Begin by preparing all the ingredients. Finely chop the ginger, garlic, celery, red onion, carrot, mushrooms, green bell pepper, cabbage, and green beans. Set these aside separately to streamline the cooking process.
2) In a small bowl, dissolve the corn flour thoroughly in half a cup of water. Stir well to avoid lumps, as this mixture will be used later to thicken the soup.
3) Heat a saucepan over medium flame and pour in the sesame oil. Once the oil is hot and shimmering, add the finely chopped ginger, garlic, celery, and red onion.
4) Sauté these aromatics, stirring frequently, until the onions turn soft and translucent, releasing a fragrant aroma that forms the soup’s flavor base.
5) Next, add the rest of the finely chopped vegetables into the pan.
6) Mix everything thoroughly and sauté for approximately one minute. Since the vegetables are finely chopped, they will cook quickly, retaining their vibrant texture and nutrients.
7) Pour in the vegetable stock or water, depending on your preference.
8) Bring the mixture to a gentle simmer, allowing the flavors to meld together.
9) Add the soy sauce carefully, ensuring an even distribution for a savory depth.
10) Follow this by stirring in the red chili sauce, which contributes the characteristic heat to the soup.
11) Combine all the ingredients well to blend the flavors evenly.
12) Before adding the corn flour slurry, stir it well once again to reincorporate any settled starch. Gradually add this mixture to the simmering soup, stirring constantly to prevent any lumps from forming.
13) Taste the soup at this stage and adjust the salt accordingly. Remember that soy sauce and vegetable stock already contain salt, so add salt sparingly to prevent oversalting.
14) Sprinkle in freshly ground black pepper powder to enhance the spicy notes.
15) Continue to stir and let the soup simmer gently for 5 to 7 minutes or until it reaches your desired thickness and consistency.
16) Finally, add the white distilled vinegar to give the soup its signature tangy finish.
17) Stir well to combine the vinegar evenly throughout the soup.
18) Your flavorful, hot, and sour vegetable soup is now ready to serve. Ladle it into bowls and garnish with chopped spring onions if desired. Enjoy it hot as a delightful starter or a comforting snack.
Before serving, you can optionally garnish the soup with finely chopped green spring onion tops. This adds a fresh burst of color and a mild oniony flavor, enhancing both the presentation and taste of the dish.
Variations in Indian Hot and Sour Soup:
- Variety of Vegetables: In this recipe, I have included green beans, carrots, cabbage, mushrooms, and capsicum. However, you can easily customize the soup by omitting any of these or adding others based on your personal preference. Ingredients like bean sprouts or bamboo shoots can also be incorporated to stay true to the traditional version of this dish.
- Vegetable Preparation: I chose to finely chop all the vegetables to achieve a uniform texture and quick cooking time, which suits my taste. However, if you prefer a chunkier texture or larger pieces, feel free to cut the vegetables into bigger chunks or even slice them. The choice of vegetable size and cut is completely flexible and can be adapted to your liking.
Expert Tips for Perfect Veg Hot and Sour Soup
- Use Fresh Ingredients: Always opt for fresh vegetables and aromatic spices to bring out the best flavor. Fresh ginger and garlic, in particular, give the soup a vibrant aroma and depth that pre-minced powders can’t match.
- Control the Heat and Sourness Gradually: When adding chili sauce and vinegar, start with smaller quantities and adjust according to your taste. The balance between hot and sour is what defines this soup, so tweak it slowly to avoid overpowering one flavor.
- Cornstarch Slurry for the Right Thickness: The key to achieving that restaurant-style velvety texture is dissolving the corn flour completely in cold water before adding it to the soup. Stir the slurry well before pouring it slowly into the simmering broth while stirring continuously to avoid lumps.
- Cut Veggies Uniformly for Even Cooking: Finely chopping all the vegetables helps them cook evenly and quickly, which preserves their crunch and natural flavors. But you can always vary the size to suit your texture preference.
- Simmer, Don’t Boil Vigorously: After adding the cornstarch slurry, keep the soup at a gentle simmer. Boiling too hard can cause the soup to become too thick or alter the delicate balance of flavors.
- Use Vegetable Stock for Richness: If possible, use homemade or good-quality vegetable stock instead of plain water. It enhances the soup’s depth and adds a subtle sweetness that complements the spicy and sour notes.
- Add the Vinegar at the End: Adding vinegar too early can reduce its sharpness and alter the soup’s flavor. Always add it at the very end of cooking and give the soup a final stir.
Serving Suggestions and Pairings
- Serve Hot as a Starter: This soup works perfectly as an appetizer in an Indo-Chinese meal. Its bold flavors stimulate the appetite without filling you up too much.
- Pair with Dim Sum or Spring Rolls: Serve alongside crispy vegetable spring rolls or dumplings for a satisfying combo.
- Complement with Chilled Drinks: A cold beverage like iced green tea or lemonade pairs well to balance the soup’s heat and acidity.
Variations to Customize Your Veg Hot and Sour Soup
- Add Tofu for Protein Boost: For a heartier version, add small cubes of firm tofu. Pan-fry them lightly before adding to the soup to keep them from crumbling.
- Make it Vegan: This soup is naturally vegan, but double-check that your chili sauce and soy sauce do not contain any fish or animal derivatives if buying pre-made.
- Use Different Vegetables: Feel free to experiment with other veggies like baby corn, zucchini, water chestnuts, or snap peas for different textures and flavors.
- Add Noodles or Rice: Turn the soup into a more filling meal by adding cooked noodles or steamed rice just before serving.