Veg Hot And Sour Soup: My Go-To Cozy, Tangy Soup Recipe

Let’s Dive Into This Soup Story

Alright, you're probably expecting the usual "this soup changed my life" intro, but honestly, Veg Hot And Sour Soup mostly reminds me of that one monsoon season when I tried to impress my in-laws and ended up with soup everywhere (truly, even the dog was wearing some). Still, despite the, uh, splatter mural on the wall, it’s become my rainy day (or cranky Tuesday) tradition. Frankly, sometimes I just want a bowlful of spicy, tangy comfort without leaving the house or putting on proper pants. And that’s where this recipe comes in. Oh—and if anyone tells you their soup turns out perfect every time, they're fibbing, trust me.

Why I Keep Coming Back to This Soup

Honestly, I make this Veg Hot And Sour Soup when the weather is acting up, but also when it’s not. I guess there’s something about that punchy kick and fresh veg that just wins over even the pickiest eaters (my niece calls it "magic bowl," though to be fair, she's three). My family goes bonkers for this because you can make it for a crowd, and it's way faster than ordering in—plus, you control the spice. Speaking of spice, I used to overdo the chilies so much that even I had to chug water, but now I’ve ~mostly~ got the balance right. Depends on the mood, though.

Stuff You’ll Need (and What I Swap When I’m Out of Stuff)

• 2 tablespoons oil (I use sesame if I’m feeling fancy, but veg oil works—my mom swears by mustard oil, but I’m not as brave as her)
• 4-5 garlic cloves, finely chopped (or one of those pre-chopped tubs if you can’t be bothered)
• 1 thumb-sized chunk of ginger, peeled and minced
• 1 green chili, chopped (skip or double as your soul requires)
• 1 small onion, thinly sliced
• 1 handful of shredded cabbage (iceberg or Napa—grandma would judge, but honestly they’re both fine)
• 1 small carrot, shredded or julienned (I sometimes just grab pre-cut matchsticks from the shop if I’m rushing)
• ½ cup sliced mushrooms (button, cremini, whatever is rolling around in your crisper)
• Half a bell pepper, any color
• 4 cups veg broth or hot water with a stock cube (yup, the cube is totally fine)
• 2 tablespoons soy sauce—dark adds deeper color, but regular is all good
• 1 tablespoon vinegar (white, apple cider… or squeeze a lemon in an emergency)
• 1 teaspoon chili sauce (I do more, but start slow if unsure)
• 1–2 teaspoons black pepper, coarsely ground (my dad says more is better, but he eats ghost peppers for fun, so…)
• 1 tablespoon cornstarch mixed with a little cold water (the slurry bit!)
• Salt to taste
• Chopped spring onion greens for garnish (or just whatever leafy bits you’ve got—parsley is a weird but okay sub, I’ve found)

Let’s Get Cooking! (Don’t Panic if It Gets Messy)

1. Heat oil in a big pot. Medium flame, though honestly, sometimes I forget and crank it up. Add garlic and ginger, and sauté for a minute till your kitchen smells like you did something impressive.
2. Chuck in the onions and green chili. Fry till the onions go soft-ish but not really brown. This is where I usually sneak a little taste and then burn my tongue, every time.
3. Toss in carrots, cabbage, mushrooms, and bell pepper. Give it a good stir-fry for about 2-3 minutes—don’t stress if your slices aren’t uniform. It’ll all come together.
4. Pour in your broth or stock. Bring to a boil, then let it simmer for 4-5 minutes. The veg should be just tender, not limp and sad. I mean, if you like it soft, go longer. At this stage, it sometimes looks like a hot vegetable mess, but trust me, it smells better than it looks.
5. In goes soy sauce, vinegar, chili sauce, pepper, and a pinch of salt. Taste—and then (on second thought) taste again because sometimes the vinegar gets a bit sassy.
6. While everything is bubbling away, mix up your cornstarch slurry. Slowly pour this into the soup, stirring constantly, and let it thicken for a minute or two. (And if you dump it all in at once, you’ll get weird blobs—I’ve learned the hard way.)
7. Time for a final taste. Adjust the salt, up the spice if you’re feeling brave, or add a splash of water if it’s too punchy.
8. Ladle into bowls, top with spring onion greens, and serve while it's piping hot. (And if you wait too long, the soup gets a bit thick, but just add a little water and reheat.)

Random Things I’ve Learned Making This Soup

• Don’t try to use frozen mixed veg unless you like your soup looking like a sad cafeteria lunch. (Trust me, just chop the fresh stuff—it’s worth it.)
• If you go heavy on the cornstarch, you’ll end up with pudding, not soup. Go easy.
• Actually, giving the soup five minutes to rest after cooking lets the flavors settle. Don’t know the science, but it’s true.

When I Tried It a Bit Differently...

• I once added paneer cubes—result: Not my best idea, texturally weird, though the kids didn’t complain.
• Sometimes I swap mushrooms for tofu, and that’s actually pretty tasty. Gives a little protein boost.
• Oh! Bulked it up once with rice noodles for a kind of one-pot meal. It… sort of worked, but my husband kept asking "where’s the rest of dinner??"

What You’ll (Probably) Need—And My Dodgy Substitutions

• Big soup pot or deep pan. Don’t have one? Use two smaller pans, just split the veg and pray they're ready at the same time. (It gets the job done.)
• Wooden spoon (or a solid spatula. Metal works, wooden just feels more chef-y.)
• Sharp knife for the veg. Or honestly, tear stuff up with your hands, rustic style; nobody’s judging here.

Keeping Leftovers (Not That There Usually Are)

You can keep this soup in an airtight container in the fridge for up to two days, though honestly, in my house it never lasts more than a day! Reheat on the stove or even in the microwave. If it thickens up too much, just shimmy in a splash of water and stir.

How I Like to Serve It (And Sometimes Don’t Bother)

Honestly, this soup is a meal on its own, but sometimes I’ll make garlic toast on the side for a bit of crunch. My friend insists on those crunchy fried noodles as a topper, which is next-level (even if they’re a bit of a faff to make from scratch). I’ve even slurped it straight out of a mug on the sofa—less dishes, more soup. Win-win.

What I Wish Someone Had Told Me Sooner

• Don’t skip the vinegar—it wakes the flavors up. I tried skipping it once. Result: meh soup.
• Be patient mixing in the cornstarch. I rushed it once; never again—it turned into weird starchy clumps. Ew.
• Layer the seasoning—start with a bit less and add as you go. It's way easier to add heat than to take it out after.

Questions People Actually Ask Me

★★★★★ 4.50 from 25 ratings

Veg Hot And Sour Soup

yield: 4 servings

prep: 20 mins

cook: 20 mins

total: 40 mins

A flavorful and spicy Indo-Chinese soup loaded with fresh vegetables, soy sauce, and a tangy kick, perfect for a warming appetizer or light dinner.

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Ingredients

• 1 tablespoon vegetable oil
• ½ cup finely chopped cabbage
• ½ cup julienned carrot
• ⅓ cup sliced mushrooms
• ¼ cup chopped green beans
• ¼ cup sliced bell pepper
• 3 cups vegetable broth
• 2 tablespoons soy sauce
• 1 tablespoon vinegar
• 1 teaspoon chili sauce
• ½ teaspoon ground black pepper
• 1 tablespoon cornflour mixed with 2 tablespoons water
• Salt to taste
• 2 tablespoons chopped spring onions

Instructions

1. 1
   Heat vegetable oil in a large pan over medium heat. Add cabbage, carrot, mushrooms, green beans, and bell pepper. Sauté for 3-4 minutes until slightly softened.
2. 2
   Pour in the vegetable broth and bring to a boil. Lower the heat and simmer for 5 minutes.
3. 3
   Add soy sauce, vinegar, chili sauce, black pepper, and salt. Stir well to combine flavors.
4. 4
   Mix cornflour and water in a small bowl to make a slurry. Slowly pour the slurry into the soup while stirring continuously to avoid lumps.
5. 5
   Simmer the soup for another 5-7 minutes until slightly thickened. Taste and adjust seasoning if needed.
6. 6
   Garnish with chopped spring onions before serving hot.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 75cal

Protein: 3 gg

Fat: 2 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 13 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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