SOUR SOUP

INGREDIENTS

• 2 large garlic cloves, finely grated
• 1 inch ginger, finely minced
• 1 to 2 nos. green chillies, finely chopped
• 1/2 cup shredded carrots
• 1/2 cup finely chopped green beans
• 1/4 cup finely chopped scallions (spring onions), white portion
• 1/2 cup finely chopped cabbage
• 1/4 cup finely chopped red cabbage
• 2 tbsp dark soy sauce, adjust as per taste
• 1 tsp green/red chilli sauce, adjust as per desired heat
• 1 to 2 tbsp rice wine vinegar/white vinegar, adjust as per taste
• 1 tbsp oil
• 2.5 to 3 cups vegetable stock/water
• 1 tbsp cornflour/cornstarch, mixed with 1/4 cup cold water, add more or less of cornflour depending on the desired thickness
• 1/4 tsp black/white pepper powder
• Handful of scallion greens/ spring onions, for garnishing
• 1/2 tp sugar, optional
• Salt, as required, as the sauces already have salt

INSTRUCTIONS 

1. Heat oil in a wok/heavy bottomed pan, add ginger, garlic, and finely chopped green chillies, saute on medium-high heat until aromatic.
2. In go all the veggies next except for the scallions, stir-fry for 1-2 minutes.
3. Next, add chopped scallions, saute for 30 seconds
4. Mix well and add vegetable stock or water and the soy sauce, green chili sauce, sugar & pepper powder. Bring to a boil, cook for another 2-3 minutes. Do not overcook the veggies, they should still retain a bite. Stir the cornflour slurry again, as it has a tendency to settle down, and add to the soup, keep stirring until the soup thickens.
5. Add the vinegar, mix well, check for seasonings, add salt if required. Serve the soup immediately, garnish with finely chopped scallion greens along with chilli vinegar, soy sauce and chilli sauce on the side.