How To Make Veg Hot & Sour Soup
By Aanchal Mathur
Wholesome, fulfilling and packed with colourful veggies and fresh flavours, this hot and sour soup makes for a perfect bowl this winter season.
Ingredients
140 gms noodles Rapeseed oil, as required 2 tbsp ginger 1 red chilli 1 tbsp rice Wine 700 ml vegetable stock
Ingredients
1 tsp dark soy sauce 2 tbsp light soy sauce 2 tbsp rice vinegar1 Handful of beansprouts 2 spring onions 200 gms tofu
Cook the noodles as per the packet’s instructions.
When finished, rinse under cold running water and drizzle a little oil over them to keep them from sticking together. Divide between two big bowls
In a soup pot, combine the ginger, red chilli, rice wine, vegetable stock, soy sauce and rice vinegar. Bring to a simmer.
While the soup simmers, prepare your vegetables. Cut them to your preferred size and shape.
Add the vegetables to the pot and let it come back to the simmer. Cook until the vegetables are tender.
Stir in the bean sprouts, most of the spring onions and the tofu. Ladle the soup over the noodles. Serve garnished with spring onions.
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