Wednesday, February 16, 2011

Hot and Sour Soup

Food historians tell us the history of soup is probably as old as the history of cooking. One of the first types of soups can be dated to about 6,000 BC. Commercial soup became popular with the invention of canning in the 19th century, and today a great variety of canned and dried soups are on the market, yet freshly made soups get those taste buds sizzling.


Vegetable Stock/Chicken Stock - 3 cups
Sesame Seed Oil - 1 Spoon
Ajinamoto (Optional) -
Salt as per taste
Soy Sauce - 2 tbsp
Rice vinegar - 1 tbsp
Red chili paste/Red chili paste -
Pepper - 1 pinch
Sugar - 1/4 spoon
Vegetables sliced thin - (Mushroom, Carrot, Snow peas, Spring onion)
Firm Tofu
Corn flour


1)We can make our own stock (Vegetable Stock Recipe) or use store brought ones.
2)Combine Vegetable stock, Soy sauce, Rice Vinegar, Vegetables, Red chili sauce, Ginger, Pepper, Sugar, Spring onions, Ajinamoto in a deep bottom vessel and bring to a nice boil.
3)Remove the froth which is formed while boiling the soup.
4)Add the Sesame Seed oil and Tofu once the vegetables has come to a nice boil.
5)Mix corn flour with water and then pour the mixture to the soup slowly making sure to stir continuously.Once done switch off the stove.
6)Top this with few freshly chopped Spring Onions.

1 comment:

  1. Slurp,mouthwatering here...such an inviting soup..