Jan 27, 2024 When I was a kid, soups at my home were mostly restricted to a simple tomato soup. That’s one soup which my mom made for us during winters. I used to like tomato soup but I was also very fond of sweet corn soup and hot and sour soup. I would always order either of these soups when we went to Indo Chinese restaurants. When I was a kid, I would buy these “Knorr” soup packets that we would get at stores and make these soups at home. Well technically I made nothing since it just involved emptying the contents of the packet into a pot and adding water to it. But it felt like an accomplishment at that point! The Indo Chinese Vegetable Hot and Sour Soup is a great way to eat lots of vegetables in one go. You can literally load this soup with vegetables like beans, peppers, mushrooms, cabbage, carrots, corn and more!
How to Make Hot and Sour Soup
Important Tips
Prep all the vegetables before you start making the soup because this soup gets done quickly. The vegetables are finely chopped and they need to remain crunchy so we don’t cook them for much time. Use a food processor to chop the vegetables fine, especially the cabbage. You can make hot and sour soup in the Instant Pot. Cook the vegetables on sauté mode for a minute and then add water and pressure cook for 1 minute. Quick release the pressure. Once the pressure is released, press the sauté button again. Add the cornstarch slurry and let the soup simmer for 5 minutes. I have kept this soup’s consistency neither very thin nor thick. If you prefer a thicker soup, you might add more cornstarch to the soup. I have used water as a base for the soup but you can use vegetable stock as well.
title: “Vegetarian Hot And Sour Soup " ShowToc: true date: “2024-10-30” author: “Derek Mottet”
Jan 27, 2024 When I was a kid, soups at my home were mostly restricted to a simple tomato soup. That’s one soup which my mom made for us during winters. I used to like tomato soup but I was also very fond of sweet corn soup and hot and sour soup. I would always order either of these soups when we went to Indo Chinese restaurants. When I was a kid, I would buy these “Knorr” soup packets that we would get at stores and make these soups at home. Well technically I made nothing since it just involved emptying the contents of the packet into a pot and adding water to it. But it felt like an accomplishment at that point! The Indo Chinese Vegetable Hot and Sour Soup is a great way to eat lots of vegetables in one go. You can literally load this soup with vegetables like beans, peppers, mushrooms, cabbage, carrots, corn and more!
How to Make Hot and Sour Soup
Important Tips
Prep all the vegetables before you start making the soup because this soup gets done quickly. The vegetables are finely chopped and they need to remain crunchy so we don’t cook them for much time. Use a food processor to chop the vegetables fine, especially the cabbage. You can make hot and sour soup in the Instant Pot. Cook the vegetables on sauté mode for a minute and then add water and pressure cook for 1 minute. Quick release the pressure. Once the pressure is released, press the sauté button again. Add the cornstarch slurry and let the soup simmer for 5 minutes. I have kept this soup’s consistency neither very thin nor thick. If you prefer a thicker soup, you might add more cornstarch to the soup. I have used water as a base for the soup but you can use vegetable stock as well.
