Veg Hot & Sour Soup Recipe | Monsoon Soup Recipes | Chef Sanjyot Keer
Written Recipe for Veg hot and sour soup
Prep time: 5 mins
Cooking time: 5-8 mins
Serves: 4-6
Ingredients:
• Vegetable stock/ hot water 2 litre
• Ginger 1 tsp (chopped)
• Green chilli paste 1 tbsp (paste of 2-3 green chillies)
• Dark soy sauce 1 tbsp
• Light soy sauce 1 tbsp
• Vinegar 1 tsp
• White / black pepper powder a pinch
• Salt to taste
• Sugar 1 tsp
• Cabbage 1 cup (shredded)
• Carrots ½ cup (julienned)
• Shiitake Mushroom or button mushrooms ½ cup (julienned)
• Bamboo shoots 1/3rd cup
• Fresh Coriander leaves handful
• Paneer / silken tofu 1/3rd cup (small diced)
• Corn flour 3 tbsp + water 2 tbsp
• Sesame oil 1 tsp
• Spring onion greens 1 tbsp (chopped)
• Fresh coriander few leaves for garnishing
Methods:
• Set a wok on high heat, add water and the vegetable stock cube, mix well and bring it to a boil, if you don’t have stock cube you can simply boil water, once boiled add the ginger, green chilli paste, dark soy sauce, light soy sauce, vinegar, white / black pepper powder and salt to taste, sugar cabbage, carrots, shiitake or button mushrooms whatever you may have, bamboo shoots, fresh coriander leaves and mix well, cook for 3-4 minutes and bring to a boil, you can use 1.5 tbsp soy sauce as a substitute of light & Dark soy sauce.
• Further, add paneer or tofu and mix gently without breaking the paneer dices and bring it to a boil.
• I’ve used few ingredients that makes the soup more authentic it is perfectly alright to skip few ingredients in case if it’s not available in your kitchen or your market downstairs.
• Take a small bowl, and mix the cornflour and water and keep aside, bring the soup to a boil and the cornflour and water mixture and stir continuously.
• Simmer the soup until it thickens up, this might take about 1-2 minutes. You can adjust the cornstarch slurry quantity depending how thick you want your soup to be.
• Once the soup thickens add the freshly chopped spring onion greens and some fresh coriander leaves, no need to chop the coriander leaves, you can directly add them, make sure the leaves aren’t too big.
• Simmer for a minute and your fresh hot and sour soup is ready to be served, serve hot.
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KNORR SOUP || JUST 3 MINUTES RECIPE || KNORR HOT & SOUR SOUP
Knorr Soup
Soup and Dry Soup Mix. A bowl of delicious Knorr soup in the evening will bring you warmth, comfort, and immense satisfaction. You can drink the soup as is or you can add rice or noodles to it to make it more delicious. You can even add an egg and other ingredients to suit your taste.
Thanking You All.
@Swechhavlog
Restaurant Style Veg Hot & Sour Soup Recipe | वेज हॉट & सॉर सूप | Chef Sanjyot Keer
Full written recipe for Veg Hot & Sour Soup
Prep time: 15 minutes
Cooking time: 10-15 minutes
Serves: 4-5 people
Ingredients:
CABBAGE | पत्ता गोभी ½ NO.
CARROT | गाजर 1 NO. (PEELED)
CAPSICUM | शिमला मिर्च 1 NO.
FRENCH BEANS | फ्रेंच बीन्स 8-10 NOS.
MUSHROOM | मशरूम 2-3 LARGE.
SPRING ONION | हरा प्याज़ A HANDFUL
OIL | तेल 2 TBSP
GINGER | अदरक 1 TBSP (CHOPPED)
GARLIC | लेहसुन 1 TBSP (CHOPPED)
HOT WATER / VEG STOCK | गरम पानी / वेज स्टॉक 800-900 ML
GREEN CHILLI PASTE | हरी मिर्च की पेस्ट OF 2 GREEN CHILLIES
SUGAR | शक्कर A PINCH
DARK SOY SAUCE | डार्क सोया सॉस 2 TSP
VINEGAR | सिरका 2 TBSP
RED CHILLI SAUCE | रेड चिली सॉस 1 TBSP
WHITE PEPPER POWDER | सफेद मिर्च का पाउडर A PINCH
SALT | नमक TO TASTE
CORN FLOUR | कॉर्न फ्लोर 2 TBSP
WATER | पानी AS REQUIRED
FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED)
SPRING ONION GREENS | हरे प्याज़ के पत्ते A HANDFUL (CHOPPED)
Method:
Cut all the veggies in julienne & finely chop the spring onion greens as shown in the video.
To make the soup, set the wok over a high flame, once it gets hot add the oil & let the oil get hot as well.
Further add ginger & garlic, stir & saute over low flame for 30 seconds.
Add the cut mushrooms & cook over high flame for a minute.
Further add all the julienned veggies, stir & toss over high flame for minute.
Add stock/hot water along with green chilli paste, sugar, soy sauce, vinegar, red chilli sauce, white pepper powder & salt, stir well & bring the soup to a boil.
Then to thicken the soup add the corn flour & water in a separate bowl, mix it well to make a slurry then add the slurry into the soup while mixing it continuously, the consistency of this soup is semi thick so don’t add the entire slurry if not required.
Finally add the chopped fresh coriander & spring onion green, stir well.
Taste the soup & adjust the seasoning as per your preference.
Your delicious hot & sour soup is ready.
#YFL #SanjyotKeer #souprecipe
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Hot And Sour Soup Recipe by SooperChef
SooperChef.pk Presents Hot and Sour Soup Recipe in Urdu/Hindi & English . Learn how to make Easy Hot and Sour Soup Recipe at Home. You can make Hot and Sour Soup by watching this short but comprehensive Video by sooperchef.
#HotAndSourSoupRecipe #Soup #SoupRecipe
Ingredients:
500 gm chicken with bones
300 gm chicken breast
2 liter water
1 onion
2 carrots
50 gm ginger
3 cloves garlic
15 gm green onions
5 gm bay leaves
10 black peppers
250 cabbages
Salt (As Needed)
1 & ½ TBSP Sugar
1 & ½ TBSP Chicken powder
1 TSP Chili Sauce
Vinegar As needed
1 & ½ soya sauce
Egg white (2 Eggs)
4 TBSP Corn Flour
Cooking Method:
1. Take a pan, add water, Chicken with bones, Garlic, onion, 1 carrot, ginger, green onion, bay leaf, and whole black pepper, cook it for 30 minutes, (Chicken stock is ready)
2. Strain it, chicken stock is ready
3. Now Take a pan, add chicken stock (1 liter), Now add carrot (1), cabbage, Salt, black pepper powder, sugar, chicken powder, chili sauce, Vinegar, soya sauce, boiled chicken, Egg White, and cook it for 2 minutes
3. Now add corn flour and cook until it thickened
4. Your tasty chicken hot and sour soup is ready to serve
Cooking Method: 30 Minutes Time: 3 people
Hot & Sour Soup (Chicken) Recipe By Food Fusion
Make restaurant quality hot & sour (Chicken) soup at home. Try this recipe Today. Make it the way we do and enjoy your winters. #HappyCookingToYou
Written Recipe:
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HOT & SOUR SOUP
Recipe in English:
Ingredients
-Butter 1tbs
-Mushrooms chopped 2 tbs
-Garlic paste 1tsp
-Chicken julienne 250 gms
-Chicken stock 4 cups
-Water 2-3 cups
-Tomato paste 1 tsp
-Red chili powder 1 tsp
-Salt ½ tsp or to taste
-Black pepper powder ½ tsp
-Soy sauce 1 tbs
-Vinegar 2 tbs
-Corn flour 4 tbs
-Water 1cup
-Carrots julienne ½ cup
-Cabbage julienne ¾ cup
-Colored bell pepper julienne ½ cup
-Egg white 3
Directions:
-In pan, add butter and let it melt,add chopped mushrooms and mix it.
-Add garlic paste and saute for 2 mins.
-Now add chicken julienne and saute until chicken changes color.
-Add chicken stock and water, bring it to boil.
-Add salt, black pepper powder, red chili powder and tomato paste, mix it.
-Add soya sauce, vinegar and put it on simmer for 8-10 mins.
-Dissolve corn flour in water and add gradually while stirring.
-Add carrots julienne, cabbage julienne colored bell pepper julienne, cook for 3 mins.
-In the end, add egg white and keep stirring it.
-Serve hot with condiments.
Recipe in Urdu:
-Makhan 1tbs
-Mushrooms chopped 2tbs
-Lehsan paste 1tsp
-Chicken julienne 250gms
-Chicken stock 4 cups
-Pani 2-3 cups
-Tomato paste 1tsp
-Lal mirch powder 1tsp
-Namak ½ tsp or ya hasb e zaroorat
-Kali mirch powder ½tsp
-Soy sauce 1tbs
-Sirka 2tbs
-Corn flour 4tbs
-Water 1cup
-Gajar julienne ½cup
-Band gobhi julienne ¾cup
-Colored bell pepper julienne ½cup
-Egg white 3
Ajza:
-Pan mein makhan dal ker melt ker lein ab is mein mushrooms chopped dal ker mix ker lein.
-Lehsan paste shamil ker k 2 minute kliya saute ker lein.
-Ab is mein julienne chicken dal ker itna saute ker lein k rang tabdeel ho jaye.
-Chicken stock aur pani shamil ker k boil ker lein.
-Namak,kali mirch powder,lal mirch powder,tomato paste dal ker mix ker lein.
-Soya sauce,sirka dal ker 8-10 mins kliya simmer per rakh dein.
-Akhir mein corn flour pani mein hal ker k thora thora dak ker musalsal chamcha chalatay rahein.
-Ab is mein gajar,band gobhi,simla mirch dal ker 3 min kliya paka lein.
-Akhir mein anday ki safeedi dal ker musalsal chamcha chalatay rahein.
-Garam garam serve karein.
BETTER THAN TAKEOUT - Authentic Hot And Sour Soup Recipe [酸辣汤]
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???? PRINTABLE RECIPE -
Hot and sour soup is one of the most popular take out that you will order from a Chinese restaurant. Today, I am going to share my version and I also going to show you how to make it authentic.
???? RECIPE - Note: The product links below are affiliate links. I may earn a commission if you purchase an item on a linked website within 24 hours.
Main Ingredients
- 2 pieces of dried shitake mushroom [Amazon link:
- few pieces of dried black fungus [Amazon link:
- 3.5 ounces of shredded pork (marinate with 2 tsp of soy sauce +2 tsp of cornstarch)
- 5 ounces of silken or soft tofu, cut it into thin shreds
- 2 beaten eggs
- 1/3 cups of shredded carrot
- 1/2 tbsp of minced ginger
- 3.5 cups of chicken stock
Seasonings to add early
- 2 tbsp of cornstarch
- 2 tbsp of water
- 1.5 tbsp of soy sauce [Pearl River Bridge Natural Brewed Light Soy Sauce:
- 1 tsp of dark soy sauce [Pearl River Bridge Superior Dark Soy Sauce:
- 1 tsp of sugar
- 1 tsp of Salt or to taste
Ingredients to add before turning off the heat
- 1-3 tsp of white peppercorn (depends on how spicy do you want)
- 3 tbsp of Chinese black vinegar [Zhengjiang black vinegar镇江香醋:
Ingredients to add before serving
- 1 tsp of sesame oil [Amazon Link:
- cilantro and spring onion for garnish
INSTRUCTIONS
- Soak the dried shitake mushrooms and black fungus for 4 hours until they are completely re-hydrated. Slice them thinly.
- Cut 3.5 ounces of pork into thin shreds. Marinade with 2 tsp of soy sauce and 2 tsp of cornstarch. Let that sit for about 15 minutes.
- Cut 5 ounces of silken or soft tofu into thin shreds.
- Beat 2 eggs.
- Cut some carrot into thin shreds.
- Mince 1/2 tbsp of ginger.
- In a small sauce bowl, combine 2 tbsp of cornstarch +2 tbsp of water together. Mix it until you don’t see any lumps then add 1.5 tbsp of soy sauce, 1 tsp of dark soy sauce, 1 tsp of sugar, 1 tsp of Salt or to taste. Mix until everything is well combined. These are the Seasoning that you need to add to the soup earlier.
- In another sauce bowl combine 1 tbsp of freshly ground white pepper and 3 tbsp of Chinese black vinegar. Mix it until the pepper is fully distributed. These 2 ingredients you need to add to the soup right before turning off the heat.
- It is very important to follow the order. That is why made 2 different bowls of seasoning so I don’t get confused.
- In a wok, add 1/2 tbsp of minced ginger, the re-hydrated mushroom and black fungus, the shredded carrot, and 3.5 cups of stock. Give it a stir.
- Cover it and bring it to a boil. Add the pork. Stir it around so the meat doesn’t stick together. Give it about 10 seconds or so. The meat should change color. Then you add the tofu. Use a wooden spoon, gently stir it and try not to break the tofu.
- Cover it and wait for it to come back to a boil. Pour in the sauce. Whisk the soup while adding the sauce. Stir in the beaten egg.
- Cook this whole pot for another 30 seconds so all the ingredients can come together.
- Add the other bowl of seasoning - white pepper and vinegar. They are the types of ingredient that the flavor will fade way if cook long time. That is why we add it 10 seconds before you turn off the heat.
- Before you serve, add a bunch of scallion and cilantro for garnish. Top 1.5 tsp of sesame oil for the nutty taste. And you are done.