Holidays are on and I find myself in the kitchen all the time…either cooking or washing or baking. Love it but gets tiring sometimes. For those tiring days, I made this big batch of hot and sour soup and kept in the fridge. Another of my favorite Indo-Chinese cuisine. Made it egg free and no MSG and the best part is, can be put together under 15 minutes from prep to finish :). Now that’s a winner.
Here is the super duper simple recipe 🙂
Carrots : packed 1/2 cup shredded . Don’t shred it fine.
Cabbage : packed 1/2 cup shredded. Shred it fine or cut very fine
French beans : 1/3 cup cut diagonally
Garlic : 1 big clove minced or grated
Ginger : 1 small piece minced or grated
Black or white pepper powder : 1/4 to 1/2 tsp
Salt : to taste, in the end
Soy sauce : 5-6 tbsp. I used low sodium. If use regular, then 3-4 tbsp should be enough.
Hot sauce or chili paste : to your tatse. I used 2-3 tsp while cooking and added more later in my bowl. Since the kids cannot take much heat.
Vinegar : 1 & 1/2 tbsp
Ketchup : 1-2 tbsp, optional
Refined flour or maida : 5 tbsp dissolved in 1/4 cold water
Water or vegetable broth : 6 cups
Tofu or bean curd : cut in small cubes, optional
Boil water or broth with soy sauce.
When it comes to boil, add all the vegetables, grated garlic and ginger and chilli a sauce or paste. Boil for further 5 minutes.
Now add vinegar, pepper powder and tofu and boil for further 2-3 minutes.
Now add the refined flour mixture and stir well. Boil for 3-4 minutes till soup thickens. Switch it off..ladle in your bowl and enjoy.
Nutrition Info : courtesy, erecipe.com
Servings Per Recipe 6
Amount Per Serving
Calories 87Calories , from Fat
Total Fat 0.4 g
Saturated Fat 0.1 g
Trans Fat. 0 g
Cholesterol 0 m
Sodium 1402 mg
Total Carbs 20.2 g
Dietary Fiber 5.7 g
Sugars 6 g
Protein 3.4 g