Satisfy your monsoon cravings instantly with this spicy, hot and soup recipe that can be easily made at home for a warm and comforting bowl. Soups are a non-negotiable part of a rainy day. There’s something undeniably magical about raindrops hitting your windowpane and a bowl of hot soup wrapped in your hands. If you crave something comforting during the monsoon season, this is your sign to ditch the deep-fried snacks like pakoras, samosas, bhajiyas, and more and replace them with a healthy bowl of soup.Hot And Sour Soup (Freepik)This Indo-Chinese recipe for hot and sour soup is spicy and comforting at the same time. Thanks to the spices and a touch of soy sauce used, the hot and sour soup is one of the most frequently ordered bowls at a restaurant. With the added punch of assorted vegetables like carrots, capsicum, cabbage, and mushrooms, the soup is rich in fibre, vitamins, and minerals.Also, since hot and sour soup is super customisable, you can also add beaten egg to give the soup a lacy, egg-drop finish. You can use chicken broth as a base, and enjoy it guilt-free on a cold, rainy night. Alternatively, if you’re a vegetarian, you can add in paneer or tofu as per your preference, and give the bowl a protein boost.What makes this soup perfect for the changing season is the ginger and garlic base that boosts your immunity to fight a common cold or an itchy throat. It is also a light dinner option that aids digestion. So, whether you’re looking for a light dinner or a quick supper option, you can whip up the Indo-Chinese soup in just half an hour.Healthy Homemade Hot & Sour Soup VS Restaurant-Style Soup: Know The Real Difference?FeatureHealthy Homemade Hot & Sour SoupRestaurant-Style Hot & Sour SoupCooking MethodSimmered with minimal oilDeep-fried add-ins, extra oil temperingSodium ContentControlledHighThickening AgentMinimalHeavVegetablesFreshFewer, often overcookedProtein SourceTofu or lean chickenDeep-fried tofu, processed meatsCaloriesLowerHigherOil Content1-2 tspGenerousGarnishFresh herbsDeep-fried crispy noodlesPreservativesNoneOften presentWeight Loss FriendlyYesLimitedQuick Recipe SnapshotPreparation Time: 15 minutesCooking Time: 15 minutesTotal Time: 30 minutesServings: 4 bowlsDifficulty: EasyCuisine: Indo-ChineseCalories: ~140 kcal per servingBest Served With: Crispy fried noodles, spring rolls, or steamed momosSpicy Hot And Sour Soup RecipeFor a typical rainy evening, a bowl of hot and sour soup goes a long way. Packed with the goodness of vegetables and a protein source, this soup is comforting as well as nourishing.Ingredients:For the vegetables and protein:1 cup carrots, julienned1 cup cabbage, shredded½ cup capsicum, julienned½ cup mushrooms, sliced½ cup spring onions, chopped½ cup tofu or paneer, cubed1 tbsp garlic, chopped1 tbsp ginger, chopped1-2 green chillies, choppedFor the broth:4 cups vegetable stock2 tbsp soy sauce2-3 tbsp white vinegar1 tbsp red chilli sauce1 tsp black pepper powder1 tsp sugarSalt to taste2 tbsp cornstarch4 tbsp waterFor garnish:1 egg, lightly beaten (optional)Chopped spring onionA few drops of chilli oilCrispy fried noodles (optional)Instructions:Wash and chop or julienne the vegetables and keep them ready.Heat some oil and sauté the garlic, ginger, green chillies, and spring onion whites for a minute or so.Add the carrot, cabbage, capsicum, and mushrooms. Stir-fry until they're just cooked but still crunchy, don't let them go soft.Pour in the vegetable broth and let it simmer for about five minutes.Stir in the soy sauce, vinegar, red chilli sauce, pepper, sugar, and salt. Taste as you go; this is where you decide how sour or spicy you want it.Add the tofu or paneer if you're using it.Mix cornstarch with water and pour the slurry in slowly, stirring so it doesn't clump.Once the soup thickens, turn the heat down low and drizzle in the beaten egg while stirring gently. You want thin ribbons, not scrambled bits.Turn off the heat. Garnish with spring onions, chilli oil, and crispy noodles if you're using them.Serve hot, right away, as this soup doesn't wait well.Quick Ways To Make The Spicy Soup HealthierUse less salt and let the vegetables carry the flavour.Make your own vegetable stock instead of buying it.Add more vegetables and seeds.Use tofu instead of paneer.Go light on the oil while sautéing.Use low-sodium soy sauce, or skip it.Swap fried noodles for chopped green onions as garnish.Add a pinch of turmeric or use apple cider vinegar.Use a lighter thickener instead of cornstarch.Replace sugar with honey.Nutritional Value Per ServingThis spicy, hot and sour soup recipe offers a balanced nutrition. With the addition of egg, you can make it richer in protein. The paneer and tofu further elevate the nutritional value of the bowl.NutrientApproximate AmountCalories140 kcalProtein6 gCarbohydrates18 gFat4 gFibre3 gCalcium40 mgIron1.2 mgPotassium320 mgSodium480 mgVitamin C22 mgFAQsCan I make this soup without eggs?Yes. It's only there for texture, so leaving it out doesn't change the taste much.How do I adjust the spice level?Cut back on the green chillies first, then the chilli sauce and oil; those three control most of the heat.Can I make this soup vegan?Yes, just drop the egg and use tofu instead of paneer.HealthRecipeSoupMonsoonRainCatch every big hit, every wicket with Crick-it, a one stop destination for Live Scores, Match Stats, Quizzes, Polls & much more. Explore now!.Catch your daily dose of Fashion, Taylor Swift, Health, Festivals, Travel, Relationship, Recipe and all the other Latest Lifestyle News on Hindustan Times Website and APPs.See Less