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June 11, 2015 / Aware of the Void

The Laziest (and therefore best) Hot and Sour Soup

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They only thing I love more than a good soup is a super lazy soup. To qualify as a lazy soup it must be possible to be prepared with the absolute minimum amount of thought and effort on my part and the whole process should take between 10 and 15 minutes from start to finish. This mostly gets made when I have no interest in cooking but still need to eat. Its so effortless that I’m always a bit surprised at how tasty it is.

Ingredients:

  • 1 x bag of shop bought fresh stir-fry mix
  • 1 x straight to wok noodles/tofu (optional)
  • 1 x onion
  • 2 x hot chilli peppers (I like red) or chilli paste
  • 2 x garlic cloves
  • 1 x ltr veg stock
  • 10 x table spoons balsamic vinegar
  • ? x any veg you might want to add – mushrooms always work well
  • Sesame oil for frying and flavour
  • 3 x table spoon of dark soya sauce

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A little note of the use of chillies to make this “hot”. The more chillies the hotter the soup will be so do this to your own tastes. Over the years I have struggled to select chillies in the shop that are the right level of spice for my appetite so I have devised a fool proof method of working out how hot they are. I take the chilli that is to be tested and take a massive bite out of it. If my head goes numb and the pain is unbearable it is probably just about right for my cooking.

Method:

  • Chop the onion, garlic and chillies and fry in the sesame oil.
  • Drop in the bag of stir-fry mix
  • Pour over the veg stock (amount depends on how soupy you want your results)
  • At this point at any additional veg you want (I tend to add mushrooms and bean sprouts)
  • Add the dark soya sauce as per your tastes
  • Now the sour – I add lots of the vinegar as I like the sharpness but you can add to your tastes
  • You can add noodles or tofu at this stage if you want the bulk – I add them more often in winter.
  • Simmer the pot until the veg is how you like it.

Because I like my veg to have a bit of bite I find that start to finish this dish takes me no more the 10 minutes to prepare and cook. As usual if you happen to make this please let me know how you get on and if you have any alternative suggestions for a similar meal.

5 Comments

Leave a Comment
  1. veggiegirlsdiary / Jun 11 2015 2:23 pm

    Looks amazing, definitely trying this out in the next few nights. Might add some toasted cashews or peanuts on top 🙂

    • Aware of the Void / Jun 11 2015 2:57 pm

      I often add the cashews, it really is one of those things that can be made 100 ways. Thanks for stopping by.

  2. grumpytyke / Jun 12 2015 11:37 am

    I came to love sour soup – borsch – in Romania. There’s also ‘ciorba de burta’ (tripe soup) to which ladles of vinegar are added. They are not ‘hot’ of course and in general Romanians do not like ‘hot’ (which is a pity as we live close to the world curry capital). We do, so this is definitely going to be on the menu on one of our veggie days. I love ‘flexible’ (and fast) recipes!

    • Aware of the Void / Jun 12 2015 11:50 am

      I really do love a soup and when I still ate meat I often made a version of borsch. The vinegar can be a surprising ingredient but works so well in some dishes.

  3. Sam / Jun 14 2015 9:22 am

    Thanks for the recipe, that looks great! 🙂

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