Ingredients

2 tbsp Chili Sauce
11/2 tbsp Corn Flour / Corn Starch
1 tbsp Soya Sauce
2 tbsp Vinegar
2 tbsp Capsicum Chopped
2 tbsp Spring Onions Chopped
2 tbsp Tomato Sauce
2 tbsp Carrots Chopped or grated
1/4 cup Chopped Cabbage – Chopped finely
1 tsp Black Pepper Powder
1-1/2 tsp fresh grated Ginger
1/2 tsp Sugar (optional)
A pinch ajinomoto (optional)
Salt to taste
1/4 cup soft tofu or paneer – cut into small cubes (optional)
4 cups Water

Preparation

• Mix 4 cups of water, chili sauce, soya sauce, vinegar, sugar, salt, ginger, pepper powder and ajinomoto and bring to boil.
• Now add all the chopped vegetables into the soup except paneer .
• Cook for a minute on medium heat.
• Dissolve corn starch in 1/2 cup water and add to the soup stirring constantly till it becomes thick.
• Cook for a minute, remove from flame.
• Add paneer slices. Serve hot .

Note: Soup should be prepared just before consuming and should be served fresh, else it will lose the taste. You may prepare the stock and keep, but boil it again and add the veggies before serving it, else you won’t enjoy the same taste! You can also throw in peas, baby corn or other veggies of your choice.