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Hot & sour vegetable soup


  • Soak the shiitakes in hot water for about 10 mins. Drain well, remove the stalks and discard, and finely slice the caps.
  • Then heat the oil in a large heavy-bottomed pot and gently saute the celery, onion, carrots, chillies, garlic and ginger until crisp-tender. Add the shiitakes and stock. Stir and simmer quite rapidly for about 10 mins.
  • At the same time, soak the noodles in boiling water for about 2-3 mins, separating with tongs as you do so. Drain well.
  • Place the kecap manis, vinegar, chilli oil and sugar in a bowl and mix well.
  • In another bowl, mix together the cold water and cornflour. Then add to the vinegar mixture and stir well.
  • When the soup is ready, add the snowpeas, bok choy and beanshoots with the vinegar mixture. Mix well and cook briefly until the vegies are slightly wilted.
  • To serve, place a small amount of the noodles in large bowls and ladle plenty of the soup and vegies over the top.


  • 4 dried shiitake mushrooms
  • 1 tbsp peanut oil
  • 2 celery stalks, diced
  • 1 large red onion, diced
  • 4 baby carrots, peeled & sliced
  • 2-3 small red chillies, finely sliced
  • 1 garlic clove, crushed
  • 1 tbsp freshly grated ginger 
  • 4 cups vegetable stock
  • ¼-½ packet rice vermicelli
  • 4 tbsp kecap manis (Indonesian sweet soy sauce)
  • 2 tbsp Asian black vinegar
  • 1 tspn Asian chilli oil
  • 1 level tspn caster sugar
  • 2 tbsp cold water
  • 1 tbsp cornflour
  • 12 snowpeas, topped & tailed
  • inner leaves of 3 heads of bok choy, washed well
  • a good handful of beanshoots

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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