This vegan hot and sour soup is a classic Indo-Chinese soup, with a perfect balance of heat and tang from all those oriental flavors! Skip takeout, and make this comforting soup at home instead. It is so easy and is ready under 30 minutes!
As the temperatures drop, one really craves warm and comforting food! What better than a bowl of piping hot soup?? Nothing else shouts comfort than this age-old remedy. Today I’m sharing one of my many favorite soup recipes- hot and sour soup , which is yet another classic and much loved Indo-Chinese soup by one and all!
This easy hot and sour soup recipe comes together fairly quickly once you have prepped all your veggies. The moment you dig into this hot spicy soup , your taste buds are awakened by the tiny bits of ginger and garlic, along with the heat and tang from all those oriental flavors!
- HOT AND SOUR SOUP INGREDIENTS | WHAT’S IN HOT AND SOUR SOUP?
- HOW TO MAKE HOT AND SOUR SOUP (VEGAN) AT HOME?
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- STEP BY STEP INSTRUCTIONS TO MAKE EASY HOT AND SOUR SOUP, INDIAN CHINESE STYLE
- HOW TO MAKE HOT AND SOUR SOUP, INDIAN CHINESE STYLE?
- Hot & Sour Soup (Vegan, Indian Chinese Style)
HOT AND SOUR SOUP INGREDIENTS | WHAT’S IN HOT AND SOUR SOUP?
- The ingredients that lend the heat in this soup are chilli sauce (red or green), chopped green chillies and pepper while vinegar adds to the sour flavor
- Then, of course, there is the quintessential soy sauce, without which most Chinese dishes are incomplete.
- You will also need the aromatics -ginger and garlic.
- And since this is a vegetarian soup, you will need loads of veggies like cabbage, carrot, green beans. You can use any veggies of your choice. Mushrooms, corns, snap peas, bell peppers, along with some tofu etc would all be great additions.
HOW TO MAKE HOT AND SOUR SOUP (VEGAN) AT HOME?
To make this delicious soup, I’d advice prepping up your ingredients first.
Chop all your veggies, mince ginger and garlic and set aside.
Heat oil, then saute minced ginger, garlic, and green chillies. Add in all the veggies next, stir-fry briefly until tender crisp. Then add water or stock and the sauces. Mix well and bring to a boil.
Add cornstarch slurry, cook until the soup thickens. Finish it off with a dash of vinegar. Dish out and garnish with scallion greens.
I know you get these hot and sour soup mix easily in stores, but trust me, nothing beats a bowl of piping hot, freshly made homemade soup! This oriental hot and sour soup recipe is truly satisfying and makes for a light and filling weeknight dinner meal. I hope you give it a try!
- Sweet corn vegetable soup, Indian Chinese Style
STEP BY STEP INSTRUCTIONS TO MAKE EASY HOT AND SOUR SOUP, INDIAN CHINESE STYLE
1.Heat oil in a wok/heavy bottomed pan, add ginger, garlic, and finely chopped green chillies, saute on medium-high heat until aromatic.
2.In go all the veggies next except for the scallions, stir-fry for 1-2 minutes.
3.Next add chopped scallions, saute for 30 seconds
4.Mix well and add vegetable stock or water and the soy sauce, green chili sauce, sugar & pepper powder. Bring to a boil, cook for another 2-3 minutes. Do not overcook the veggies, they should still retain a bite. Stir the cornflour slurry again, as it has a tendency to settle down, and add to the soup, keep stirring until the soup thickens.
5.Add the vinegar, mix well, check for seasonings, add salt if required. Serve the soup immediately, garnish with finely chopped scallion greens along with chilli vinegar, soy sauce and chilli sauce on the side.
NOTES
1.Feel free to use any veggies of your choice, I used whatever I had at hand, you can add more or less of any vegetable.
2.For hot and sour chicken soup: Add in some cooked shredded chicken along with the veggies.
3.For szechuan hot and sour soup- Add in a tablespoon or so of szechuan sauce along with other sauces.
4.Adjust the amount of chilli sauce and vinegar as per desired heat and tang.
5.Ching’s dark soy sauce is the best kind of soy sauce to use in this Indian style Chinese soup. It gives the soup the perfect color and flavor. It is easily available in most Indian stores.
HOW TO MAKE HOT AND SOUR SOUP, INDIAN CHINESE STYLE?
Hot & Sour Soup (Vegan, Indian Chinese Style)
Ingredients1x2x3x
Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml
- 2 large garlic cloves, finely grated
- 1 inch ginger, finely minced
- 1 to 2 nos. green chillies, finely chopped
- 1/2 cup shredded carrots
- 1/2 cup finely chopped green beans
- 1/4 cup finely chopped scallions (spring onions), white portion
- 1/2 cup finely chopped cabbage
- 1/4 cup finely chopped red cabbage
- 2 tbsp dark soy sauce, adjust as per taste
- 1 tsp green/red chilli sauce, adjust as per desired heat
- 1 to 2 tbsp rice wine vinegar/white vinegar, adjust as per taste
- 1 tbsp oil
- 2.5 to 3 cups vegetable stock/water
- 1 tbsp cornflour/cornstarch, mixed with 1/4 cup cold water, add more or less of cornflour depending on the desired thickness
- 1/4 tsp black/white pepper powder
- Handful of scallion greens/ spring onions, for garnishing
- 1/2 tp sugar, optional
- Salt, as required, as the sauces already have salt
Instructions
- Heat oil in a wok/heavy bottomed pan, add ginger, garlic, and finely chopped green chillies, saute on medium-high heat until aromatic.
- In go all the veggies next except for the scallions, stir-fry for 1-2 minutes.
- Next, add chopped scallions, saute for 30 seconds
- Mix well and add vegetable stock or water and the soy sauce, green chili sauce, sugar & pepper powder. Bring to a boil, cook for another 2-3 minutes. Do not overcook the veggies, they should still retain a bite. Stir the cornflour slurry again, as it has a tendency to settle down, and add to the soup, keep stirring until the soup thickens.
- Add the vinegar, mix well, check for seasonings, add salt if required. Serve the soup immediately, garnish with finely chopped scallion greens along with chilli vinegar, soy sauce and chilli sauce on the side.
Notes
- Feel free to use any veggies of your choice, I used whatever I had at hand, you can add more or less of any vegetable.
- For hot and sour chicken soup: Add in some cooked shredded chicken along with the veggies.
- For szechuan hot and sour soup- Add in a tablespoon or so of szechuan sauce along with other sauces.
- Adjust the amount of chilli sauce and vinegar as per desired heat and tang.
- Ching’s dark soy sauce is the best kind of soy sauce to use in this Indian style Chinese soup. It gives the soup the perfect color and flavor. It is easily available in most Indian stores.
I would love to hear from you, please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Facebook @ Aromaticessence
Pinterest @ Aromatic Essence
Instagram @ aromatic_essence77
Twitter @ freda_dias
Regards,
Freda
Hot & Sour Soup (Vegan, Indian Chinese Style)
Ingredients
Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml
- 2 large garlic cloves, finely grated
- 1 inch ginger, finely minced
- 1 to 2 nos. green chillies, finely chopped
- 1/2 cup shredded carrots
- 1/2 cup finely chopped green beans
- 1/4 cup finely chopped scallions (spring onions), white portion
- 1/2 cup finely chopped cabbage
- 1/4 cup finely chopped red cabbage
- 2 tbsp dark soy sauce, adjust as per taste
- 1 tsp green/red chilli sauce, adjust as per desired heat
- 1 to 2 tbsp rice wine vinegar/white vinegar, adjust as per taste
- 1 tbsp oil
- 2.5 to 3 cups vegetable stock/water
- 1 tbsp cornflour/cornstarch, mixed with 1/4 cup cold water, add more or less of cornflour depending on the desired thickness
- 1/4 tsp black/white pepper powder
- Handful of scallion greens/ spring onions, for garnishing
- 1/2 tp sugar, optional
- Salt, as required, as the sauces already have salt
Instructions
- Heat oil in a wok/heavy bottomed pan, add ginger, garlic, and finely chopped green chillies, saute on medium-high heat until aromatic.
- In go all the veggies next except for the scallions, stir-fry for 1-2 minutes.
- Next, add chopped scallions, saute for 30 seconds
- Mix well and add vegetable stock or water and the soy sauce, green chili sauce, sugar & pepper powder. Bring to a boil, cook for another 2-3 minutes. Do not overcook the veggies, they should still retain a bite. Stir the cornflour slurry again, as it has a tendency to settle down, and add to the soup, keep stirring until the soup thickens.
- Add the vinegar, mix well, check for seasonings, add salt if required. Serve the soup immediately, garnish with finely chopped scallion greens along with chilli vinegar, soy sauce and chilli sauce on the side.
Notes
- Feel free to use any veggies of your choice, I used whatever I had at hand, you can add more or less of any vegetable.
- For hot and sour chicken soup: Add in some cooked shredded chicken along with the veggies.
- For szechuan hot and sour soup- Add in a tablespoon or so of szechuan sauce along with other sauces.
- Adjust the amount of chilli sauce and vinegar as per desired heat and tang.
- Ching’s dark soy sauce is the best kind of soy sauce to use in this Indian style Chinese soup. It gives the soup the perfect color and flavor. It is easily available in most Indian stores.
Goan Doce | Chana Doce recipe with step-by-step pictures. Chana doce is a traditional Goan sweet often prepared for weddings and other festivities. It is fudgy, soft and absolutely delicious! Learn how to make chana doce with this detailed step-by-step guide!
Hello folks!
How is everyone? How are your holiday preps coming along? Today I have another classic Goan sweet to share with you’ll. ‘Doce’ and ‘grão’ means ‘sweet’ and ‘grain/bean’ in Portuguese. This Goan fudge is made using chana dal (split Bengal gram), freshly grated coconut, sugar and flavored with cardamom. It is quite a tedious and time-consuming dessert, but the results are so worth it! I promise!
Doce is available in most bakeries and stores in Goa, the texture differs from one store to the other, some places you might find it to be hard, whilst some places will have a soft variety. I like the latter, it just melts in your mouth. I can never stop at one!
Doce is always prepared during weddings and other festivities in Goa, in a very traditional way. A certain amount is prepared at the bride’s house and sent to the groom’s place by the Bride’s parents, along with some bananas and another traditional sweet called bõl ( a sweet made of wheat, coconut, jaggery, cardamom, and today), it’s a part of the whole wedding tradition. The groom’s parents give another traditional sweet call orna in return. The doce that is received at the groom’s household is then distributed to all the family members and neighbors. I do not know much about how the origination of Doce , but I love to see the way it’s made traditionally. It has it’s own ‘sweet’ charm 🙂
- HERE ARE SOME MORE TRADITIONAL GOAN CHRISTMAS SWEETS RECIPES FOR YOU TO TRY,
- STEP BY STEP INSTRUCTIONS TO MAKE GOAN DOCE | CHANA DOCE | CHONYA DOCE
- HOW TO MAKE GOAN DOCE | GOAN COCONUT DOCE | CHANA DOCE?
- Goan Doce Recipe | Doce De Grão | Chana Dal Fudge
HERE ARE SOME MORE TRADITIONAL GOAN CHRISTMAS SWEETS RECIPES FOR YOU TO TRY,
- Bebinca
- Guava cheese
- Coconut Toffee
- Baath cake
- Milk Cream
- Karanji/Neureos
- Kormolas
- Shankapali
- Marzipan
Let’s begin preparing this classic Goan doce!
STEP BY STEP INSTRUCTIONS TO MAKE GOAN DOCE | CHANA DOCE | CHONYA DOCE
1.Rinse and soak the chana dal in sufficient water for about 3-4 hours. Discard the water. Pressure cook the dal with about 2 cups water and salt until tender. (Or you can also boil the dal with enough water until it is cooked through). Once the pressure settles down, open the lid, discard any excess water if present. Let it come to room temperature. Grind the dal to a smooth paste, without adding any water.
Soak chana dal with sufficient water
Chana dal after 4 hours of soaking
Pressure cooked chana dal, discard excess water before grinding it
2.Next, grind the desiccated coconut fine.
3.In a heavy-bottomed, dry pot, add the chana dal paste, ground coconut, and sugar.
Chana dal paste + sugar + desiccated coconut
4.Keep stirring continuously ( or else the bottom might get burnt) for about 15 minutes on medium heat. Now add the ghee and cardamom powder, Reduce the heat to low, continue stirring ( back and forth rather than clockwise or anti-clockwise direction, because the mixture gets pretty tough to mix ) until the mixture leaves the sides of the pan and almost comes together like a soft dough.
After 2 minutes of stirring
After 15 minutes of stirring
After 20 minutes of stirring
5.Line a wooden board with parchment paper, grease it with little ghee. Now transfer the prepared dough mixture to the parchment paper. Place another parchment paper over it, and roll it gently to about 1/4 to 1/2 inch thickness. Let it cool. Cut into diagonals or any other shape. (You can skip the parchment paper, and put it directly on the board or any other flat surface, I like using parchment paper for easier cleanup :p You can also spread this dough in a greased thali (stainless steel shallow dish).
Transfer the dough to a wooden board lined with parchment paper, or a greased shallow dish
Roll it out evenly to a thickness of 1/4 to 1/2 inches
And it’s done 🙂
NOTES
1.Traditionally freshly grated coconuts are used, but when making this at home, all the stirring can get quite overwhelming, desiccated coconut makes it easier as most of the moisture is removed, which means lesser stirring time. The taste was as good as the ones made with fresh coconut. You can use either!
2.The quantity of sugar is double to that of the chana dal, 450 grams of sugar gives enough sweetness which is okay with us. If you want it sweeter, please feel free to add 500 grams.
3.I use a cooktop with electric coils, so the timings may vary a little if you use a gas cooktop. Either way remember to keep the heat on medium.
- Here is an interesting video (By Shanu arts), that I found on YouTube which shows you the traditional way of making Goan doce.
HOW TO MAKE GOAN DOCE | GOAN COCONUT DOCE | CHANA DOCE?
Goan Doce Recipe | Doce De Grão | Chana Dal Fudge
Ingredients1x2x3x
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 250 grams chana dal (split Bengal gram)
- 200 grams desiccated coconut, refer notes
- 450 grams granulated sugar, refer notes
- 1/2 tsp green cardamom powder
- 1.5 tbsp ghee, or vegan butter for a vegan version
- 1 tsp salt
Instructions
- Rinse and soak the chana dal in sufficient water for about 3-4 hours. Discard the water. Pressure cook the dal with about 2 cups water and salt until tender. (Or you can also boil the dal with enough water until it is cooked through). Once the pressure settles down, open the lid, discard any excess water if present. Let it come to room temperature. Grind the dal to a smooth paste, without adding any water.
- Next, grind the desiccated coconut fine.
- In a heavy-bottomed, dry pot, add the chana dal paste, ground coconut, and sugar.
- Keep stirring continuously ( or else the bottom might get burnt) for about 15 minutes on medium heat. Now add the ghee and cardamom powder, Reduce the heat to low, continue stirring ( back and forth rather than clockwise or anti-clockwise direction, because the mixture gets pretty tough to mix ) until the mixture leaves the sides of the pan and almost comes together like a soft dough.
- Line a wooden board with parchment paper, grease it with little ghee. Now transfer the prepared dough mixture to the parchment paper. Place another parchment paper over it, and roll it gently to about 1/4 to 1/2 inch thickness. Let it cool. Cut into diagonals or any other shape. (You can skip the parchment paper, and put it directly on the board or any other flat surface, I like using parchment paper for easier cleanup :p You can also spread this dough in a greased thali (stainless steel shallow dish).
Notes
- Traditionally freshly grated coconuts are used, but when making this at home, all the stirring can get quite overwhelming, desiccated coconut makes it easier as most of the moisture is removed, which means lesser stirring time. The taste was as good as the ones made with fresh coconut. You can use either!
- The quantity of sugar is double to that of the chana dal, 450 grams of sugar gives enough sweetness which is okay with us. If you want it sweeter, please feel free to add 500 grams.
- I use a cooktop with electric coils, so the timings may vary a little if you use a gas cooktop. Either way remember to keep the heat on medium.
I would love to hear from you! Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Facebook @ Aromaticessence
Pinterest @ Aromatic Essence
Instagram @ aromatic_essence77
Twitter @ freda_dias
Regards,
Freda
