Vegetarian Hot and Sour Soup - Indo Chinese Style Recipe

I wanted to post this recipe before the winter is out. The impetus to try this recipe came from looking at this one on Rasamalaysia but I am not particularly fond of the original Chinese style hot and sour but the one that was calling to me was the Indo Chinese style recipe.

I like the soup but for its slimy texture, the main reason I do not order it in Chinese restaurants. I would like the soup a lot better if it had a bit more heat and flavor like its Indo Chinese counterpart. The only solution to this conundrum is to try it at home. When it is cold and dreary outside and today happens to be one of those days the best thing to soothe your taste buds is to try this spicy and sour soup.

Chop and get the vegetables ready.
Heat oil in a soup pot or Dutch oven and saute the onions till translucent. Add in the vegetables one by one.
Once the mushrooms are sauteed add in all the flavorings, chili powder, chili sauce, soy sauce and vinegar.
Add in the broth and let it come to a boil. Get the corn starch ready by whisking it with water into a smooth liquid.
Add the corn starch liquid to the boiling soup and let cook for another couple of minutes. Serve when still hot.

Vegetarian Hot and Sour Soup
Preparation Time:15 minutes
Cooking Time:20 minutes
Ingredients

1. 8 cups of chicken broth (or use vegetarian stock)
2. 1 box of mushrooms (I used Crimini)
3. 1/2 cup of shredded cabbage (I used brussel sprouts)
4. 1/2 cup of thinly sliced carrots
5. 1/2 cup of thinly sliced green beans (I did not use them)
6. 2 eggs beaten with a fork(optional - I did not use any)
7. 1/2 cup diced onions
8. 1 bunch of green onion diced
9. 1 tsp pepper powder
10. 1/2 tbsp sweet and spicy chili sauce
11. 1 tbsp rice vinegar
12. 1 tbsp soy sauce
13. 3/4 tbsp corn starch
14. salt to taste
15. 2 tsp olive oil

Method

1. In a dutch oven or a deep mouthed pan heat oil and when hot add the onions and saute till they are translucent.
2. Add in the green onions and saute for a couple of minutes followed by the carrots and then the brussel sprouts. Let them sauteed till about half cooked (about 3-4 minutes).
3. Add in the sliced mushrooms and then saute for about 4-5 minutes.
4. Add in the chili powder, pepper powder, chili sauce and soy sauce. Mix it into the vegetables.
5. Now add the chicken broth and if required salt as needed. Let it come to a boil and then cook for 2-3 minutes.
6. Whisk the corn starch in about 3 tbsp of water till smooth and add to the boiling soup and let cook for 2-3 minutes more.
7. If adding eggs beat the eggs with a fork and add to the boiling soup. Cook for another couple of minutes.
Turn off the heat and serve the soup while it is still hot.

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