delicious spicy Asian soup

fast Asian soup - spicy, sweet and sour

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Difficulty: easy


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    Who doesn't know this delicious soup from the Asian restaurant? Anyway, I love her. It doesn't matter which Asians I eat with. It tastes different everywhere and it's really hard to get the recipe. So I developed my own recipe. Once I have a spicy Asian soup that takes a little longer and once this quick "after work" variant. You can find the recipe for the quick soup here:


    • 1 1/2 liters of water

    • 1 jar of Asian vegetables roughly chopped

    • 1 can of sliced mushrooms

    • 1 egg

    • 2 tbsp tomato paste

    • 1 tbsp stock powder

    • 4 tbsp soy sauce

    • 1 tsp salt

    • 1 tsp chili flakes

    • 2 tablespoons vinegar (e.g. white balsamic vinegar)

    • 2 tbsp sugar

    • 2 tbsp cornstarch

    • 4 tbsp cold water


    • Place the vegetables and mushrooms in a saucepan on high and season.

    • Add tomato paste and stock powder, stir and pour in the water.

    • Bring the pot to a boil while adding the soy sauce, salt, chilli, vinegar and sugar.

    • Whisk the egg in a small bowl and pour into the saucepan. Don't stir the pan in the meantime.

    • Now sprinkle the cornstarch in the same bowl and stir in about 4 tablespoons of cold water. So that no lumps form.

    • Then stir the liquid cornmeal into the soup and let it boil for two minutes.

    • And you could switch off the stove, try everything again and, if necessary, season with salt, soy sauce, chilli and the quick Asian soup is ready.


    • For more sweetness, use 1 tablespoon extra sugar. You can also use some cayenne pepper for more spiciness. For more sourness, just add a dash of vinegar.

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