Dinner

Hot and Sour Soup

INGREDIENTS

Cabbage – 5 gms
Carrot- 5 gms
Bean Curd- 5 gms
Bamboo shoot- 5 gms
Black Mushrooms – 3 gms
Stock – 130 ml
Seasoning – To Taste
Chilli Paste- ½ Teaspoon
Soya Sauce – 1 Teaspoon
Vinegar- 1 Teaspoon
Corn Flour- 8 gms
Spring onions – ½ Teaspoon

INSTRUCTIONS

1. Cut all the vegetables into juliennes.
2. In a wok take the stock and bring to boil.
3. Add all the vegetables, chilli paste, soya sauce, vinegar and seasoning into it.
4. Cook for few minutes adjust the seasoning and thicken with corn flour before serve garnished with spring onions.

Preferred recipes by Chef Rakesh Sethi.

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