Vegetarian Hot and Sour Soup

If you are looking for a spicy and warming soup to ease the winter chills, I would highly recommend this hot and sour soup that I came across at Food and Fun. As usual, I've made a few modifications, but believe I captured the unique flavour of this vegetable soup that Mansi describes as Chinese, Indian style. Unlike most soups, this one is best enjoyed shortly after its prepared.

Vegetable Hot and Sour Soup

4 cups of water
1 - 2 teaspoons chili powder
1/4 teaspoon cayenne pepper
2 tablespoons of tamari sauce
2 tablespoons of balsamic vinegar
1/2 teaspoon of sugar
1 teaspoon of sea salt
1 teaspoon of freshly cracked black pepper
2 teaspoons of ginger, finely chopped

1/2 cup of water
1 tablespoon of corn starch
2 jalapenos finely diced (or 2 - 3 red or green chilies or a combination of both)
3 spring onions, chopped
1 small tomato, chopped
1 small carrot, chopped into small pieces
1/4 cup of cabbage, finely chopped
1/4 cup of fresh or frozen corn
1/4 cup of fresh or frozen peas

1/2 cup of paneer cheese, cut into small cubes

In a large pot, bring the water, chili powder, cayenne, tamari sauce, vinegar, ginger, sugar, salt and pepper to a boil. Next add the chopped vegetables. If you are using frozen corn and peas, do not add them yet. Reduce the heat to medium, and cook for about 5 - 10 minutes, or until the vegetables are just tender.

Dissolve the corn starch in the 1/2 cup of water and stir into the soup. If you are using frozen corn and peas, add them now and cook for another few minutes. Add the paneer cubes at the end of the cooking time.

Serve hot and garnish with bits of green onion. Serves 4 - 6.

On the menu with:

Yunnan Stir-Fried Azuki Beans and Green Pepper
Simple Lemon Rice