Hot and Sour Soup Indian Style: Easy Indo-Chinese Recipe

Hot and sour soup Indian style is a lively Indo-Chinese soup made with vegetables, mushrooms, soy sauce, vinegar, chili sauce, and white pepper. It is served hot as a starter or light meal, and its balance of tangy, spicy broth and crisp-tender vegetables makes each bowl flavorful without requiring a long simmer.

Ingredients

1 tablespoon (15 ml) neutral oil, such as canola or sunflower oil
1 tablespoon (10 g) finely chopped fresh ginger
2 cloves garlic (about 6 g), finely chopped
2 tablespoons (30 g) finely chopped green onion, white and green parts separated
1 cup (70 g) thinly sliced white button mushrooms
6 cups (1.42 L) vegetable broth or water; choose broth for a fuller-tasting soup
1 cup (70 g) finely shredded green cabbage
½ cup (55 g) carrot, cut into thin matchsticks or grated
½ cup (50 g) finely chopped green bell pepper
½ cup (75 g) firm tofu, cut into small cubes
2 tablespoons (30 ml) regular soy sauce
1 tablespoon (15 ml) rice vinegar or distilled white vinegar
1 tablespoon (15 ml) chili-garlic sauce, or less for a milder soup
½ teaspoon (1 g) ground white pepper
1 tablespoon (8 g) cornstarch
2 tablespoons (30 ml) cold water, for the cornstarch slurry
¼ teaspoon (1.5 g) fine salt, plus more to taste
1 teaspoon (5 ml) toasted sesame oil, optional
1 tablespoon (15 g) chopped cilantro, for serving

Instructions

Prepare the ingredients. Slice the mushrooms, shred the cabbage, cut the carrot and bell pepper, and cube the tofu. Keep the vegetables fairly small so they cook quickly and are easy to eat with a spoon. In a small cup, stir the cornstarch with the cold water until smooth; set it aside near the stove. Have the soy sauce, vinegar, chili-garlic sauce, and pepper ready, since the soup comes together quickly once cooking starts.
Soften the aromatics. Heat the oil in a medium pot over medium heat. Add the ginger, garlic, and the white parts of the green onion. Cook for about 2 minutes, stirring often, until fragrant but not browned. If the garlic starts to darken, lower the heat; burnt garlic can make the broth taste bitter.
Cook the mushrooms. Add the sliced mushrooms and stir for 3 minutes. They will soften and release some moisture. This brief sauté builds a savory base, but there is no need to brown them deeply.
Season and simmer the broth. Pour in the vegetable broth or water. Stir in the soy sauce, vinegar, chili-garlic sauce, white pepper, and salt. Bring the liquid to a gentle boil, then simmer for 5 minutes so the ginger and sauces flavor the broth. Keep the pot uncovered and avoid a hard rolling boil.
Add the vegetables. Stir in the cabbage, carrot, and bell pepper. Simmer for 4 minutes, just until the vegetables are tender but still have a little bite. Cut them into similar-sized pieces for even cooking. If you prefer softer vegetables, simmer for another minute or two, but remember they will continue to soften in the hot soup.
Add the tofu and thicken. Stir in the tofu and cook for 2 minutes. Give the cornstarch slurry another stir, then slowly pour it into the pot while stirring the soup. Simmer for 2 minutes, stirring gently, until the broth looks lightly glossy and coats a spoon. If it becomes thicker than you like, add a splash of water or broth.
Adjust and finish. Taste the soup. Add a little more vinegar for sharper sourness, chili-garlic sauce for heat, soy sauce for savory depth, or salt if needed. Turn off the heat and stir in the optional sesame oil and the green parts of the green onion. Ladle into bowls and top with cilantro.

Tips

Control the heat gradually. Chili-garlic sauces vary in strength, so begin with the listed tablespoon and add more at the end if you want a hotter bowl. For a mild version, use 1 teaspoon (5 ml) and let diners add chili sauce individually.
Use vinegar that suits your pantry. Rice vinegar gives a rounded, gentle tang. Distilled white vinegar is sharper and more direct; start with 2 teaspoons (10 ml), taste, and add the remaining teaspoon only if the soup needs it. Avoid sweetened seasoned rice vinegar unless you account for its added sweetness.
Keep the texture light. Add the cornstarch slurry gradually, stirring as you pour. The goal is a lightly thickened broth, not a gravy-like soup. Cornstarch settles quickly, so stir it again immediately before adding it.
Check the soy sauce before salting more. Soy sauce and prepared chili sauce both contain salt. Taste after they have simmered in the broth, then adjust. If the soup becomes too salty, dilute it with a little hot water or unsalted broth rather than adding more vegetables at the last moment.

Serving Suggestions

Serve the soup piping hot in small bowls before a meal, or offer larger portions as a light lunch. It pairs naturally with Indo-Chinese dishes such as vegetable fried rice, Hakka noodles, or stir-fried vegetables. For a more substantial bowl, add extra tofu or serve it alongside steamed rice; the broth is seasoned enough to complement plain rice without needing another sauce.

Set out chopped cilantro, sliced green onion, extra vinegar, and chili sauce so people can tune their own bowls. A small amount of sesame oil adds a nutty aroma, but it is optional and should be used sparingly because it can dominate the sharper flavors. If serving the soup as part of a larger spread, keep the toppings separate until the last minute so they stay fresh and the bowls remain easy to portion.

Variations

Make it vegan: The recipe is vegan when the vegetable broth and chili-garlic sauce contain no animal-derived ingredients. Check the sauce label if that matters for your meal. Firm tofu is included for texture, but you can leave it out or replace it with another ½ cup (50 g) of mushrooms.

Make it gluten-free: Replace regular soy sauce with an equal amount of gluten-free tamari, and check that the chili-garlic sauce and broth are also labeled gluten-free. Tamari often tastes a little deeper and saltier, so taste before adding extra salt.

Use different vegetables: Thinly sliced celery, snow peas, baby corn, or finely chopped bok choy can replace some of the cabbage or bell pepper. Keep the total quantity of vegetables close to the recipe amount and add quick-cooking vegetables near the end. This preserves the clear, tangy broth and prevents a pot full of soft vegetables.

Make a more pepper-forward soup: Increase the white pepper a pinch at a time for a warming, sharp finish. Black pepper can stand in if white pepper is unavailable, though it adds visible flecks and a more familiar pepper flavor. For a less thick soup, use only half the slurry; for a thicker restaurant-style texture, add the remaining slurry gradually until it reaches your preference.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking in a covered container. The soup keeps for 3 to 4 days in the refrigerator. The vegetables and tofu will soften as they sit, and the cornstarch-thickened broth may become more gel-like when cold; both changes are normal. Stir the soup as it warms, and loosen it with a little water or broth if needed.

Reheat only the portion you plan to eat, in a saucepan over medium heat, stirring occasionally until steaming hot throughout. If using a food thermometer, leftovers should reach 165°F (74°C). You can also microwave a serving in a microwave-safe bowl, covered loosely, stirring halfway through and checking that it is hot throughout. Avoid repeatedly cooling and reheating the same pot.

Freezing is possible for up to about 2 months, but it is not the best choice for crisp vegetables: cabbage and tofu can become softer, and the thickener may separate slightly after thawing. If freezing, cool the soup promptly, pack it in freezer-safe containers with room for expansion, and thaw it in the refrigerator before reheating. Stir well and adjust the consistency with broth or water.

Frequently Asked Questions

Is Indian-style hot and sour soup the same as Chinese hot and sour soup?
This version is an Indo-Chinese adaptation rather than a claim to represent every regional Chinese or Indian recipe. It uses ingredients common in many Indian-Chinese restaurant-style soups, such as chili sauce, soy sauce, vinegar, and white pepper. Recipes vary, and some versions include different vegetables, proteins, or seasonings.

Can I make the soup without mushrooms?
Yes. Leave them out and add another ½ cup (50 g) of cabbage, carrot, or bell pepper, or use thinly sliced celery. Mushrooms give the broth a savory, earthy note, so the soup will taste a little lighter without them. A flavorful vegetable broth can help replace some of that depth.

How can I make the soup less sour?
Start with 2 teaspoons (10 ml) of vinegar instead of the full tablespoon, then taste after the broth simmers. Add the rest in small increments if you want more tang. If the soup is already too sour, dilute it with a little unsalted broth or water and taste again; adding more soy sauce can make it too salty.

Can I prepare the ingredients ahead of time?
Yes. Chop the vegetables and aromatics up to a day ahead and store them covered in the refrigerator. Keep the tofu separate, and mix the cornstarch slurry just before cooking because the starch settles. For the freshest texture, cook the soup shortly before serving rather than simmering the vegetables far in advance.

Why did my soup turn cloudy or lumpy?
A little cloudiness is not a problem, but lumps usually form when cornstarch is added without first being mixed into cold water or when the slurry is poured in all at once. Whisk the slurry smooth, stir the simmering soup, and add it in a thin stream. If lumps have formed, whisk gently or pass the broth through a strainer; avoid vigorous stirring that breaks up the tofu.

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