Hot and Sour Soup is best had in winter. It was spicy and need to eat very hot along with some bread rolls. The soup is also very healthy as it is full of vegetables. Heat oil in heavy saucepan and add three pods of garlic and make it brown. Remove this session to another bowl and reserve. In the same pan add the pepper powder and cleaned and finely chopped cabbage, carrots, beans and mushrooms. The vegetables should be thinly sliced. Saut this eleven fifty, until crisp.
This adds six cups of water and brings to boil. When the water starts boiling add a teaspoon of white vinegar, a teaspoon of soy sauce and crushed fresh red chilies. Also add the fried garlic. Cook for five minutes.
In a separate bowl add three to four tablespoons of cornstarch mixed with half a cup of water and add to soup. This will make the soup thickens. Keep stirring. Add salt to taste and a pinch of Ajinomoto. Serve hot.
If you like mushrooms, this is the best soup for you. It is easy to make and delicious to eat. To make the mushroom soup and a package of mushrooms stalks and keep separate the cups aside. Heat olive oil in a pan and add grated onion and cook until it turns pink and then add the mushroom stems and fry for two minutes.
Add five cups of water and two cubes of chicken or vegetable bouillon cubes and cook until stems are soft. Slice the remaining mushrooms into large chunks and add to the soup. Continue cooking until the mushrooms are tender. In a bowl mix one cup of milk with a teaspoon of separate cornstarch and add to the soup. Cook until thickened. Add salt, pepper and ajinomoto to taste. Just before serving add the chopped parsley over the mushroom soup. If any of the soup has become too thick you can add a little boiling water to them just before serving in a Soup Bowl. You can also skip the Ajinomoto, if you want.