Hot Chinese SoupCredit: photo credit: ROSS HONG KONG via photo pin cc
Most recipes for Chinese hot & sour soup usually require some ingredient that might not be available in the fridge or supermarket at the moment. This is a vegetarian version of the recipe, it is very affordable with a few cuts and additions. This soup is good for cold weather and is considered very healthy so I would recommend it anyhow! Here is how you can prepare it, the easiest way:
- 1 onion
- 1 garlic
- 1/4 cabbage
- 1 carrot
- 2 spoons of soy sauce (thicker is better)
- some vinegar
- ground pimento, ground hot pepper, ginger, nutmeg
- pepper, salt, sugar, olive oil
- 1 spoon of corn starch
- 2 spoons of ketchup
- 2 l of water
Slice onions and garlic, put them in a pot with olive oil, and fry for a few minutes, then add water and let it cook. Add sugar, salt, pepper, ginger and nutmeg. Add 2 spoons of soy sauce, or to taste. Then find the right ratio of hot pepper and ground pimento – it depends on how hot you would like it to be – and put that in the pot also. Dissolve the corn starch in a cup of cold water and when the soup starts boiling put the corn starch in the pot – the liquid should start curing. Then add ketchup, either 2 spoons or to taste. Cook it for a few more minutes, displace pot from the fire and add thinly sliced cabbage and carrots. Then add vinegar, to taste. You can add vinegar later at any time, and so is with hot pepper. Eat while it is hot!
This is pretty easy to make Chinese soup, it has almost the same taste as in American or European Chinese restaurants and is equally healthy, but also affordable – this recipe saves you from buying sometimes expensive groceries, and you can prove your Chinese cuisine skills the easy way!