Hot and Sour Vegetarian Noodle Soup

This simple vegetarian hot and sour soup is the perfect noodle soup on a cold day. One of the easiest soup I have ever experience.

Just chopped up your vegetables into tiny cubes. Add sauce, water and this noodle soup is ready

How much vegetables depends on the quantity that you plan to serve.

You can replace any of the vegetables that I am using in this recipe for something other than mine.

INGREDIENT

6 Dried Shitake Mushrooms (Soak with water to red hydrated them then sliced finely)

50g Cabbage

2 Carrots

1 Green Peppers

8 French Beans

5 clove of Garlic

6 slices of Ginger

3 Shallots

1 large Onion.

After you finish cutting the vegetables, It is time to prepare the sauce.

THE SAUCE

1 tsp of Salt

1/2  tsp of Pepper

1 tsp of Chicken Stock Granule

1 Tbsp of Vinegar

1 Tbsp of dark Soy Sauce

1L  water 

2 tbsp Garlic Chili Oil

Cornstarch Slurry

In a Wok or large soup pot heat oil and add ginger, garlic, shallots, onions, spring onion and chopped coriander.

Saute for 2 to 3 minutes until softened and slightly brown.

Then add your vegetables

green peppers, carrots, green beans, cabbage, mushroom and chillies.

Fry for 2 minutes 

Add one or one and a half litre of water. Give the vegetables a quick stir to make sure they are covered by water.

Cover the pot and bring it to a quick boil. Then reduce the flame to a simmer.

Now its time to pour our sauce mix into the soup. After adding this sauce, you need to taste the soup. You add more salt or more vinegar depending on your taste. You can also use lemon to substitute vinegar.

Pour your corn flour slurry in while the soup is boiling. Keep stirring till the soup thickens up. You can add more corn flour slurry if you prefer a thicker soup. 

Now our soup is ready to be served. Pour the soup on top your preferred noodles

A simple yet beautiful vegetarian hot and sour noodle soup. Watch how we did it in the video below.