Hot And Sour Vegetable Soup
A vibrant hot and sour vegetable soup packed with fresh flavors and a balance of spicy, tangy, and savory notes. Perfect for a light, nutritious meal or starter, it features a medley of vegetables, mushrooms, watercress, and snow peas simmered in a flavorful broth with soy and rice vinegar.
Ingredients
- 2 Tbsp. vegetable oil
- 1 onion, slivered ⓘ
- 3 carrots, thinly sliced ⓘ
- 3 garlic cloves, minced ⓘ
- 1 Tbsp. ginger, minced ⓘ
- 4 c. chicken broth ⓘ
- 1 c. water
- 2 Tbsp. soy sauce ⓘ
- 2 c. mushrooms, sliced ⓘ
- 1 c. watercress ⓘ
- 1/2 lb. snow peas ⓘ
- 1 c. bean sprouts
- 1/4 c. rice vinegar
- 2 tsp. sesame oil ⓘ
- dash of chili oil ⓘ
Instructions
- Heat vegetable oil in a soup pot over medium heat.
- Add the slivered onion and sliced carrots; stir for 3 minutes.
- Add minced garlic and ginger; cook and stir for 1 minute longer.
- Add chicken broth, water, and soy sauce; bring to a boil and cook for 1 minute.
- Add sliced mushrooms and watercress; boil for 1 minute more.
- Add snow peas and bean sprouts; cook briefly until tender.
- Stir in rice vinegar, sesame oil, and a dash of chili oil before serving.
Tips & Substitutions
For an extra kick, consider adding more chili oil or fresh chili peppers to the soup. If you're looking to add protein, tofu or shredded chicken can be great additions. Substitute vegetable broth for a vegetarian option, and you can use any mix of vegetables you have on hand, like bok choy or bell peppers, to enhance the flavor. This soup can also be paired with dishes like Steak And Chicken Almond.
Serving Suggestions
Serve the soup hot, garnished with fresh herbs like cilantro or green onions for added freshness. It pairs wonderfully with steamed rice or dumplings for a complete meal. For a lighter option, enjoy it alongside a simple salad or as a starter before dishes like Cashew Chicken Sauce. This vibrant soup is perfect for a cozy dinner.
Storage & Reheating
Leftover hot and sour vegetable soup can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stovetop over medium heat, stirring occasionally until heated through. If the soup thickens, add a little water or broth to reach your desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Hot And Sour Vegetable Soup contains roughly 530 calories, with 13g protein, 79g carbohydrates, and 21g fat. It is an excellent source of vitamin A (239% of the Daily Value), dietary fiber (61% of the Daily Value), and potassium (42% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup vegetarian?
Yes, you can easily make this soup vegetarian by substituting chicken broth with vegetable broth. The other ingredients, including mushrooms and watercress, add depth and flavor, ensuring that the soup remains delicious and satisfying without meat.
How can I adjust the spiciness?
To adjust the spiciness of the soup, you can add more or less chili oil according to your taste. If you prefer a milder version, start with a small amount and increase it gradually. Additionally, you can use milder peppers or omit them altogether for a non-spicy version.
What other vegetables work well in this soup?
You can customize this soup by adding other vegetables such as bell peppers, bok choy, or even zucchini. These vegetables will not only enhance the color and texture but also contribute their unique flavors, making it a versatile recipe that can cater to your personal preferences.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).