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Ingredients and Method to make Hot and Sour Soup
2 large carrots cut fine (yielded 1 1/2 cups of cut carrots)
8 button mushrooms sliced thin ( yielded about 2 cups cut mushrooms)
1/4 head cabbage cut fine (yielded about 2 1/4 cups of finely cut cabbage)
1 tsp salt ( or to taste)
approximately 5 cups of water or stock ( I used water)
7 tbsp Light (reduced sodium) soy sauce (or to taste) (see notes)
3 tbsp chili sauce (Chinese style ) (or to taste)
3 tbsp Tomato ketchup
1 tbsp Vinegar
1 1/2 tbsp Corn starch (Corn flour) mixed well in 1/4 cup of water so that there are no lumps
Add all the vegetables, salt and water to a heavy bottomed pan and allow it to come to a boil.
Lower heat and allow the vegetables to cook until slightly soft
Add soy sauce, chili sauce, ketchup and vinegar. Taste test and add some more if required.
Add the corn starch mixed with water to this soup. Allow it to simmer for a minute or two for the flavors to mingle.
Serve hot.
Serves approximately 2 to 3
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Notes:
If you want a thicker soup you can increase the quantity of corn starch to 2 tbsp or 2 1/2 tbsp depending on how thick you want it. Usually restaurants serve this soup with a thicker gravy, I like mine light, so if you want restaurant style soup you might want to increase the quantity of corn starch/ flour.
You can garnish this soup with finely chopped green part of green onions
I used reduced sodium, light soy sauce, if you use regular soy sauce you may need lesser quantity of it, as it may be stronger.
