Step 1

First rinse and shred the cabbage and french beans.

Step 2

Wipe the mushrooms with a wet cloth and then slice them. You can also rinse the mushrooms in fresh water if you prefer.

Step 3

Rinse, peel and grate the carrots. Chop the onions, ginger, celery and garlic.

Step 4

Heat oil in a pan or wok.

Step 5

Add finely chopped onions, ginger and garlic. Stir and saute on a medium heat for 2 minutes.

Step 6

Then add the finely chopped french beans. Stir and add the sliced mushrooms.

Step 7

On a medium to high heat, stir fry till the mushrooms get lightly browned from the edges.

Step 8

Meanwhile make a paste of corn starch and water. Keep aside.

Step 9

Once the mushrooms are lightly browned (takes about 5 to 6 minutes on a medium to high heat) add carrots, cabbage and celery.

Step 10

Stir fry these veggies on a high heat for 2 to 3 minutes.

Step 11

Add water or veg stock. Stir well. Add soy sauce and stir.

Step 12

Then season with salt.

Step 13

Keep a check on the amount of salt as soy sauce already has salt.

Step 14

Bring the soup to a simmer on medium heat.

Step 15

Stir the cornstarch paste and add it to the soup. Stir and mix again very well.

Step 16

Allow the soup to thicken on a low to medium heat.

Step 17

When the hot and sour soup has thickened, add black pepper or white pepper and vinegar.

Step 18

Give a final stir. Switch off the heat. Check the taste and add more soy sauce, vinegar or salt or black pepper if needed.

Step 19

Serve the hot and sour soup steaming hot garnished with coriander leaves (cilantro) or spring onion greens.

Step 20

You can also just add the cilantro towards the end and then serve the soup.