By Aditi Saraswat
January 13, 2026
Hot and sour soup is the bowl of comfort when cravings hit for something spicy, savoury, and warming. Filled with veggies, sauces, and gentle warmth, it’s light and deeply satisfying.
4 cups vegetable stock 1 tbsp oil 1 tbsp finely chopped garlic 1 tbsp finely chopped ginger ¼ cup finely chopped carrots ¼ cup finely chopped cabbage ¼ cup finely chopped mushrooms 2 tbsp soy sauce 1 tbsp vinegar 1–2 tsp red chilli sauce 1 tsp black pepper powder 1 tbsp cornflour + 2 tbsp water Salt to taste 1 tsp sesame oil 1 tbsp spring onion greens
In a pan, heat oil, add garlic and ginger, and sauté lightly until it turns aromatic, releasing strong flavours that create the base of the soup.
Add diced carrots, cabbage, and mushrooms, and stir on high heat for crunch. This will keep vegetables vibrant while creating layers of texture and freshness.
Pour in the vegetable stock, let it boil gently, and so that the vegetables simmer for a few minutes, letting flavours mix without overcooking.
Add the soy sauce, vinegar, red chilli sauce, salt, and black pepper, adjusting the flavours carefully for that signature hot-and-sour balance.
Stir in the cornflour slurry, mixing it constantly until the soup thickens a bit, making a silky texture without it becoming too heavy.
Finish it with sesame oil and some spring onion greens, give it a final stir, and serve hot.