Vegetable hot and sour soup

• Vegan
• Gluten free

• Produce

  • 5 Button mushrooms
  • 1/4 cup Cabbage
  • 1 Carrot, small
  • 2 tsp Celery
  • 2 tsp Coriander
  • 1/4 cup French beans
  • 1 tsp Garlic
  • 1 tsp Ginger
  • 1 Onion, small

• Condiments

  • 3 tsp Soy sauce

• Baking & Spices

  • 3/4 tsp Black pepper
  • 4 tsp Corn starch
  • 1 Salt as required

• Oils & Vinegars

  • 1 tbsp Oil
  • 2 tsp Rice vinegar

• Liquids

  • 2 1/2 cups Water

Found on vegrecipesofindia.com

Description

Directions

• first rinse and shred the cabbage and french beans. wipe the mushrooms with a wet cloth and then slice them. rinse, peel and grate the carrots. chop the onions, ginger and garlic.
• heat 1 tbsp oil in a pan or wok/kadai.
• add finely chopped onion, ginger and garlic. stir and saute on a medium flame for 2 minutes.
• then add the finely chopped french beans. stir and add the sliced mushrooms.
• on a medium to high flame, stir fry till the mushrooms get lightly browned from the edges.
• meanwhile make a paste of corn starch and water. keep aside.
• once the mushrooms are lightly browned (takes about 5 to 6 minutes on a medium to high flame) add carrots, cabbage and celery.
• stir fry these veggies on a high flame for 2 to 3 minutes.
• add water or veg stock. stir well. add soy sauce and stir.
• then season with salt. keep a check on the amount of salt as soy sauce already has a lot of salt. i added just about one-fourth teaspoon first and adjusted towards the end.
• bring the soup to a simmer on medium flame.
• stir the corn starch paste and add it to the soup. stir again very well.
• allow the soup to thicken on a low to medium flame.
• when the soup has thickened, add black pepper or white pepper and vinegar.
• give a final stir. switch off the flame. check the taste and add more soy sauce, vinegar or salt or black pepper if required.
• serve the veg hot and sour soup steaming hot garnished with coriander leaves. you can also just add the coriander leaves towards the end and then serve.