Prep time: 5 mins
Cooking time: 5-8 mins
Serves: 4-6
Ingredients:
• Vegetable stock/ hot water 2 litre
• Ginger 1 tsp (chopped)
• Green chilli paste 1 tbsp (paste of 2-3 green chillies)
• Dark soy sauce 1 tbsp
• Light soy sauce 1 tbsp
• Vinegar 1 tsp
• White / black pepper powder a pinch
• Salt to taste
• Sugar 1 tsp
• Cabbage 1 cup (shredded)
• Carrots ½ cup (julienned)
• Shiitake Mushroom or button mushrooms ½ cup (julienned)
• Bamboo shoots 1/3rd cup
• Fresh Coriander leaves handful
• Paneer / silken tofu 1/3rd cup (small diced)
• Corn flour 3 tbsp + water 2 tbsp
• Sesame oil 1 tsp
• Spring onion greens 1 tbsp (chopped)
• Fresh coriander few leaves for garnishing
Methods:
• Set a wok on high heat, add water and the vegetable stock cube, mix well and bring it to a boil, if you don’t have stock cube you can simply boil water, once boiled add the ginger, green chilli paste, dark soy sauce, light soy sauce, vinegar, white / black pepper powder and salt to taste, sugar cabbage, carrots, shiitake or button mushrooms whatever you may have, bamboo shoots, fresh coriander leaves and mix well, cook for 3-4 minutes and bring to a boil, you can use 1.5 tbsp soy sauce as a substitute of light & Dark soy sauce.
• Further, add paneer or tofu and mix gently without breaking the paneer dices and bring it to a boil.
• I’ve used few ingredients that makes the soup more authentic it is perfectly alright to skip few ingredients in case if it’s not available in your kitchen or your market downstairs.
• Take a small bowl, and mix the cornflour and water and keep aside, bring the soup to a boil and the cornflour and water mixture and stir continuously.
• Simmer the soup until it thickens up, this might take about 1-2 minutes. You can adjust the cornstarch slurry quantity depending how thick you want your soup to be.
• Once the soup thickens add the freshly chopped spring onion greens and some fresh coriander leaves, no need to chop the coriander leaves, you can directly add them, make sure the leaves aren’t too big.
• Simmer for a minute and your fresh hot and sour soup is ready to be served, serve hot.
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