Hot and Sour Soup Veg

🔥 Prep

• Finely chop the 100 g mixed vegetables (carrots, cabbage, bamboo shoots) into small pieces.
• Thinly slice the 50 g button mushrooms.
• Measure out 1.5 tbsp corn flour, 1 tbsp soy sauce, 1.5 tbsp vinegar, 1 tsp black pepper, 1 tsp grated ginger, 1 tsp salt, and 600 ml water.
• In a small cup, combine the corn flour with 2 tbsp cold water to prepare a slurry (keep aside).

🔥 Cook

• 1. Place a pot over medium-high heat and add the 600 ml water; bring to a boil.
• 2. Add the chopped mixed vegetables and sliced mushrooms; cook for 3‑4 minutes until they are just tender.
• 3. Stir in the soy sauce, vinegar, black pepper, grated ginger, and salt; simmer for 2 minutes.
• 4. Slowly drizzle the corn‑flour slurry into the soup while stirring continuously; cook for 1‑2 minutes until the soup thickens slightly.
• 5. Taste and adjust seasoning if needed; then remove the pot from heat.

🔥 Serve

• Ladle the hot and sour soup into bowls while steaming hot.
• Garnish with a drizzle of extra soy sauce or a few drops of chili oil for added heat, if desired.
• Serve alongside steamed rice, noodles, or crispy fried wontons as a side.