📝 About This Recipe
A quintessential staple of the vibrant 'Desi-Chinese' food scene, this soup is a masterclass in balancing bold, contrasting flavors. It marries the fiery kick of Indian green chilies and red chili paste with the deep umami of soy sauce and the sharp tang of distilled vinegar. Packed with crunchy, finely diced vegetables and a velvety texture, it is the ultimate comfort food for a rainy evening or a grand start to a multi-course fusion feast.
🥗 Ingredients
The Aromatics
- 1 tablespoon Ginger (very finely minced)
- 1.5 tablespoons Garlic (very finely minced)
- 2-3 pieces Green Chilies (finely chopped for heat)
- 1/4 cup Spring Onion Whites (finely chopped)
The Vegetables and Protein
- 1/3 cup Carrots (finely diced or julienned)
- 1/2 cup Cabbage (shredded very thin)
- 1/2 cup Button Mushrooms (thinly sliced)
- 1/4 cup French Beans (finely sliced diagonally)
- 1/2 cup Firm Tofu or Paneer (cut into tiny 1/2 cm cubes)
The Liquid Base and Seasoning
- 4 cups Vegetable Stock or Water (low sodium preferred)
- 2 tablespoons Dark Soy Sauce (for color and depth)
- 1 tablespoon Red Chili Paste or Szechuan Sauce (adjust to spice preference)
- 1.5 tablespoons White Vinegar (for the signature sourness)
- 1 teaspoon Black Pepper Powder (freshly ground is best)
- to taste Salt (be cautious as soy sauce is salty)
- 1/2 teaspoon Sugar (to balance the acidity)
The Slurry and Garnish
- 3 tablespoons Cornstarch (Cornflour) (mixed with 4 tbsp water)
- 2 tablespoons Spring Onion Greens (chopped for garnish)
- 1 teaspoon Toasted Sesame Oil (optional, for finishing)
👨🍳 Instructions
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1
Heat 1 tablespoon of neutral oil in a heavy-bottomed wok or deep pot over high heat until it just begins to shimmer.
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2
Add the minced ginger, garlic, and green chilies. Sauté for 30-45 seconds until the raw smell disappears and the garlic turns a very pale golden.
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3
Toss in the spring onion whites and stir-fry for another minute on high flame.
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4
Add the mushrooms and French beans first, as they take longer to cook. Stir-fry for 2 minutes.
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5
Add the carrots and cabbage. Continue to stir-fry on high heat for 1-2 minutes. The goal is to keep the vegetables vibrant and slightly crunchy, not mushy.
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6
Pour in the vegetable stock (or water) and bring the mixture to a rolling boil.
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7
Once boiling, reduce the heat to medium and stir in the dark soy sauce, red chili paste, salt, and sugar.
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8
Add the tofu or paneer cubes and let the soup simmer for 3-4 minutes to allow the flavors to penetrate the protein.
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9
Stir in the black pepper powder. Taste the broth; it should be punchy and bold.
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10
Give your cornstarch slurry a quick stir (it settles at the bottom) and pour it slowly into the boiling soup with one hand while stirring constantly with the other to prevent lumps.
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11
Let the soup simmer for another 1-2 minutes until it thickens to a glossy, velvety consistency.
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12
Turn off the heat and stir in the white vinegar and toasted sesame oil. Adding vinegar at the end preserves its sharp tang.
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13
Garnish generously with spring onion greens and serve immediately while piping hot.
💡 Chef's Tips
Use a high-quality dark soy sauce for that deep mahogany color characteristic of restaurant-style soup. Always chop your vegetables uniformly and small; this ensures you get a bit of everything in every spoonful. Adjust the 'Hot' with more black pepper or green chilies, and the 'Sour' with extra vinegar just before serving. If the soup becomes too thick as it sits, thin it out with a splash of hot water and adjust the seasoning. For a non-vegetarian version, add finely shredded boiled chicken or a whisked egg drizzled in at the end for 'egg drops'.
🍽️ Serving Suggestions
Serve with a side of crispy fried noodles for an authentic Indo-Chinese texture contrast. Pair with Vegetable Manchurian or Chili Paneer for a complete 'Desi-Chinese' meal. Keep a small bowl of 'Chili Vinegar' (vinegar with soaked green chilies) on the table for extra zing. This soup acts as a perfect appetizer for a heavy main course like Hakka Noodles or Fried Rice. A chilled glass of lemon iced tea balances the spicy heat of the soup beautifully.