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Hot and Sour Soup
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Ingredients
- Oil - 1 tbsp
- Garlic - 1 tsp, minced
- Ginger - 1 tsp, minced
- Frozen Peas & Carrots - 1/2 cup
- Frozen Corn - 1/4 cup
- Green Beans - 1/4 cup, cut at an angle
- Celery - 1/4 cup, thinly sliced
- Cauliflower - 1/2 cup, finely chopped
- Cabbage - 1/2 cup, thinly sliced
- Mushroom - 1 large, thinly sliced
- Vegetable Broth/Stock - 4 cups
- Egg Noodles - 1 cup
- Soy Sauce - to taste
- Red Chili Sauce - to taste
- Black Pepper - to taste
- Vinegar - 1 tbsp, or to taste
- Corn Starch - 1 tbsp, mixed with a little cold water
- Egg - 1, well beaten (optional)
- Spring/Green Onions - 2, chopped at an angle
Directions
- Heat Oil in a medium sized pot.
- Add Ginger and Garlic and saute for 30 seconds or so.
- Add Corn, Green Beans, Peas & Carrots, Cauliflower, Celery and Cabbage - saute for 1-2 minutes.
- Add Vegetable Broth, Salt, Black Pepper and Egg Noodles.
- Bring mixture to a boil and simmer until Egg Noodles are tender but not overcooked.
- Add Mushrooms, 1/2 of the green onions, Chili Sauce, Soy Sauce and Vinegar - bring to a boil.
- Mix 2-3 tbsp water with the Corn Starch and add it to the soup - bring to a boil.
- Slowly add in beaten Egg and keep stirring to form strands - cook for 1-2 minutes.
- Garnish with Spring Onions and serve hot!
- Serves 4.
Tips
- For Vegans, use wheat based noodles instead of egg noodles and omit the egg.
- The same soup can be made into a non-vegetarian version. Use Chicken Broth and add cooked, shredded chicken with the mushrooms.
- Corn Starch is a thickener. Use more or less depending on the consistency you prefer.
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