Time to cook
A perfect balance of hotness & tanginess this classic soup is packed with ingredients like mushrooms, tofu, vegetables and flavored with soy sauce and vinegar.
Rinse and shred the cabbage and french beans.
Rinse mushrooms, then slice them.
Rinse, peel, and grate the carrots.
chop onions, ginger, celery, and garlic.
Make a cornstarch and water paste and set it aside.
Heat oil in a pan or wok.
Add finely chopped onions, ginger, and garlic; saute for 2 minutes on medium heat.
Add French beans and mushrooms; stir-fry until mushrooms turn lightly browned from the edges.
Add carrots, cabbage, and celery; stir-fry these veggies for 2-3 minutes on high heat.
Add water or vegetable stock, followed by soy sauce and mix well.
Season with salt, but be cautious as soy sauce is salty.
Bring the soup to a simmer on medium heat.
Stir in the cornstarch paste and let the soup thicken on low to medium heat.
Add black or white pepper and vinegar.
Give it a final stir, taste, and adjust seasoning if necessary.
Garnish with cilantro or spring onion greens.
Serve the hot and sour soup steaming hot.