Hot and Sour Soup (Indian - Chinese Version) - Recipe with step by step pictures

Serving for - 2

Ingredients

Ginger and garlic - 2 tsp (minced)

Olive oil - 1 tbsp

Onion - 1/2 (finely chopped)

Chili-garlic sauce - 1 heaped tsp

Soy Sauce - 2 tbsp

Egg - 1

Vinegar - 2 tsp

Vegetable broth / water - 2 and 1/2 cup

Salt to taste

Vegetables (You can use any vegetables of your choice.)

Cabbage - 1/3 cup (finely chopped)

Carrots - 1/3 cup (finely chopped)

Green beans - 1/4 cup (finely chopped)

Mushroom - 4-5 (finely chopped)

Some spring onion (for garnishing)

Some tofu (finely chopped)

Procedure

• Heat oil in a pan and add ginger and garlic. Saute for few seconds till raw smell goes away. Add chopped onion and saute till translucent.
• Add all vegetables and salt to taste. Cook the vegetables till they turn tender. Keep mixing them in between. It may take around 6-8 minutes.
• Add vegetable broth or water and bring it to boil. 

• Then add chili garlic paste, vinegar and soy sauce.
• Beat egg nicely and add into soup, keep stirring continuously.  (If you like soup on thicker side, then dissolve 2 tsp of corn starch in 2 tbsp of water and add into soup. This will make soup thicker in consistency.)

• Switch off the heat and garnish with some spring onion. Serve hot.