This Vegetarian Hot n Sour Soup is a beloved classic from Indo-Chinese cuisine. Packed with fresh vegetables and vibrant flavors, this simple hot and sour soup recipe is vegan, easy to prepare and also serves as an appetizer or starter for winter evenings.
At our home in Delhi, winters mean cozying up with bowls of steaming soup, and this hot n sour vegetable soup is always a favorite. It’s a wholesome blend of warmth and nutrition.
Why Try This Recipe?
- Bursting with Flavor: The combination of tangy vinegar, spicy chili, and umami-rich soy sauce creates a delicious balance of flavors.
- Easy and Customizable: This is an easy and simple soup recipe that can be adjusted to your taste preferences with minimal effort.
- Healthy and Wholesome: Loaded with fresh vegetables, this soup is nutrient-rich and a great way to include more greens in your diet.
- Perfect Winter Comfort Food: Nothing beats a steaming bowl of soup on a chilly evening, and this hot and sour soup Indian vegetarian style is a true winter warmer.
- Indo-Chinese Favorite: It’s a classic appetizer or starter that’s sure to impress guests at any gathering.
Ingredients Needed
- Spring Onion: Adds a mild, sweet onion flavor, perfect for a base. Use both the white and green parts for extra flavor and garnish.
- Carrot and French Beans: These fresh vegetables add color, texture, and nutrition to the soup.
- Vegetable Stock: A rich, flavorful base for the soup. You can use store-bought or homemade.
- Soy Sauce: Both dark and light soy sauce bring a deep umami flavor to balance the tanginess.
- Rice Vinegar: Gives the soup its characteristic sourness; essential for that authentic Indo-Chinese taste.
- Chili Sauce or Chili Paste: Brings the heat to the dish. Adjust the quantity as per your spice tolerance.
- Cornflour Slurry: Used to thicken the soup to the perfect consistency.
- Fresh Coriander and Spring Onion Greens: For a fresh and vibrant garnish to complement the flavors.
(Note: Quantities are mentioned in the recipe card for your convenience.)
How to Make Veg Hot n Sour Soup
- Prepare the Ingredients: Heat oil in a wok or pan. Add finely chopped ginger (or galangal) and garlic (if using) and fry for a few seconds.
- Add Vegetables: Stir in the spring onion, carrots, and French beans. Sauté on high heat for 3–4 minutes until slightly tender.
- Create the Base: Pour in the vegetable stock and water. Add rice vinegar, light soy sauce, dark soy sauce, chili sauce, black pepper, and salt. Mix well and bring to a light boil.
- Thicken the Soup: Stir in the cornflour slurry, mixing continuously to avoid lumps. Let it cook for 2–3 minutes until the soup thickens slightly.
- Finish and Serve: Turn off the heat, garnish with fresh coriander and chopped spring onion greens. Serve hot, optionally topped with crispy fried noodles.
Tips to Make It Better
- Use freshly chopped vegetables for the best flavor and texture. Avoid frozen veggies, as they may turn mushy.
- Always cook on high heat while sautéing to retain the crunchiness of the vegetables.
- Adjust the seasoning gradually, tasting as you go, to achieve the perfect balance of spicy, tangy, and salty flavors.
- Serve immediately for the freshest taste, as the texture of the vegetables and the consistency of the soup are best when freshly made.
Substitutions You Can Make
- Vegetables: You can swap carrots and beans with cabbage, mushrooms, or baby corn for a different texture and flavor.
- Vinegar: If you don’t have rice vinegar, you can use apple cider vinegar or white vinegar as a substitute.
- Soy Sauce: Tamari can be used as a gluten-free alternative to soy sauce.
- Cornflour: Arrowroot powder or potato starch works well as a thickening agent if you’re avoiding corn.
Creative Variations You Can Try
- Add Protein: Toss in tofu cubes, paneer, or boiled shredded chicken for a protein boost.
- Spicy Kick: Add a pinch of red chili flakes or Szechuan sauce for extra heat.
- Sweet and Sour: Stir in a teaspoon of honey or sugar for a sweet-and-tangy twist.
- Noodle Soup: Add cooked noodles to the soup to make it a hearty one-pot meal.
- Herb Infusion: Add lemongrass or kaffir lime leaves for a refreshing citrusy aroma.
How to Serve the Recipe
Serve this piping hot hot and sour vegetable soup as a starter or a light meal. Pair it with egg fried rice, Schezwan Rice or Cauliflower Fried Rice for a complete feast. The hot n sour soup is usually topped with green coriander, and spring onion greens, but sometimes I love to add fried noodles too which add a wonderful crunch and adds to texture of the soup.
Storing and Reheating
You can store leftover veg hot n sour soup in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave, stirring occasionally to prevent the soup from separating. Avoid adding garnish until just before serving.
FAQs
What is hot & sour soup made of?
Hot and sour soup is made of fresh vegetables, a tangy vinegar base, soy sauce, and a spicy chili kick, thickened with cornflour slurry.
What is the difference between Manchow soup and Hot and Sour Soup?
Manchow soup has a thicker consistency and is flavored with garlic and fried noodles, while hot and sour soup is more tangy and spicy with a thinner consistency.
Is Hot and Sour Soup healthy?
Yes, it’s loaded with fresh vegetables, low in fat, and rich in vitamins, making it a nutritious choice.
What is sour soup called?
In Indo-Chinese cuisine, it’s commonly called Hot and Sour Soup, referring to its tangy and spicy flavor profile.
Can I make this soup gluten-free?
Absolutely! Use tamari instead of soy sauce, and ensure all other ingredients are labeled gluten-free.
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Veg Hot n Sour Soup Recipe | Popular Indo-Chinese Soup Recipes
Ingredients
- 2 tbsp Oil
- 75 g spring onion with greens
- 100 g carrot small diced
- 100 g french beans chopped
- 2 cups vegetable stock
- 2 cups water
- 2 Tbsp rice vinegar
- 1 tbsp dark soy sauce
- 1/2 inch ginger piece 1/2piece I used galangal
- 2 cloves garlic optional
- 1 tbsp light soy sauce
- 1 tbsp green chilli sauce/ chili paste
- 1 tsp black pepper
- Salt to taste
- 2 tbsp cornflour dissolved in 2water
- 1 tbsp chopped coriander
- 1 tbsp chopped spring onion greens
Instructions
- Heat the oil in a wok / pan
- Add ginger/galangal and sliced garlic (if using) and fry for a few seconds.
- Now add chopped onion, ginger, french beans, peas and fry for 3-4 minutes on high heat.
- Follow it up with vegetable stock, 2 cups of water, vinegar, light soya sauce, dark soya sauce, chilli sauce, pepper and salt, mix well bring the mix to a light boil.
- Add the cornflour dissolved into water, mix well and cook for 2-3 minutes, while stirring continuously.
- Serve hot topped with coriander and chopped spring onion greens.
- If you like you can top it with few deep fried noodles just before serving.
Video
Notes
- Use freshly chopped vegetables for the best flavor and texture. Avoid frozen veggies, as they may turn mushy.
- Always cook on high heat while sautéing to retain the crunchiness of the vegetables.
- Adjust the seasoning gradually, tasting as you go, to achieve the perfect balance of spicy, tangy, and salty flavors.
- Serve immediately for the freshest taste, as the texture of the vegetables and the consistency of the soup are best when freshly made.