Hot and Hot Hot and Sour Soup

Noticed that this soup is three times Hot?

Hot in terms of temperature
Hot in terms of Spiciness
And Hot because of the very name of the soup ūüôā

The sourness is from the white vinegar, which I have used in this recipe.
It is important that this soup needs to have the above attributes in order for it to really work.

You have to , as Emeril¬† used to say , ” Kick it up a Notch”. Since this soup is mainly a broth with some spices it is very easy for it to go bland and tasteless.

Ina¬† Garten¬†from Barefoot contessa said in one of her shows, be cautious while making soup with just broth as it can easily look¬† like dirty dish water if you don’t treat her right.

So , spice it up with bold flavors and no doubt you will be smacking your lips away and By the end of the last spoon your eyes will be filled with tears and nose all watery, you can feel the heat running down your throat and you will be feeling good.

I have decided to make peace with the grim cloudy weather. The Sun seems to have taken a sabbatical. It has been 2 weeks and it has been incessantly raining and it is cold.

How do I make peace with the weather and with myself who has been denying that it is cold outside?

By¬† preparing this ” Three times Hot soup”!!!

only three soups have made it to my favorites list so far. 1 The classic  tomato soup 2. Sweet corn soup and 3. The Hot and sour soup

My husband made me experiment with the Beetroot and Carrot soups which turned out pretty good too, but for me they do not provide comfort during such weather conditions

so here it is.  Its pretty simple  really. Browse around your refrigerator and couple of cabinets and you will have all the things needed for this soup.

This version is greatly inspired by the recipe of Chef Harpal¬†Singh¬†sokhi¬†from Sanjeev¬†Kapoor’sKhazana

What we need:

1/4 cup of shredded cabbage
1/4 cup of shredded carrots
1/4 cup of shredded cauliflower florets
1/4 cup of string beans very finely chopped
1/4  cup of shredded shitake mushrooms

5 cups of water

salt to taste
Soy sauce…( I picked up a nice , organic, low sodium soy sauce from Trader’s joe)
1tbsp white vinegar
1 tbsp red chilli sauce
1 tsp ground black pepper
1 tsp finely grated ginger
1 tbsp finely minced Garlic.
1 tbsp sesame oil.
2 tbsp Corn starch mixed in water to form a thick paste


1. heat a thick bottomed wide pot and add the sesame oil.
2. once heated add ginger and garlic and saute for few minutes
3. add the shredded vegetables and  fry for a minute. Not more!
4. Now add 5 cups of water, reduce the heat to simmer and let the water boil.
5. Once the water starts boiling , its time to spice it up
6. Add salt, Soy sauce, chilli sauce, black pepper and vinegar and let it boil further for few minutes
7. lastly add the corn starch paste to the boiling soup. It thickens the soup. You can adjust the thickness by adding more or less water.

Sprinkle some fresh spring onions and serve right off the stove.

I am not using any broth here. Since I am using raw vegetables with fresh water the broth is made by itself while it is boiling. That way it has fresh and natural flavor of the vegetables and we will be consuming less salt/sodium

do not overcook the vegetables. They are already shredded. All they need is one quick stir.

Please be cautious while adding salt as the soy sauce may be too salty depending upon the type you are are using.

To kick it up a notch, add more chilli sauce, black pepper and vinegar.