Ingredients

1 Tbsp Oil
2 Tbsp fresh garlic, finely chopped
1 Tbsp fresh ginger, finely chopped
1 green chilli, finely chopped
2 Cups spring onions, finely chopped, set aside white & green separately
5 Cups Vegetable stock/water
2 Cups mixed vegetables (carrot, mushrooms, capsicum, Peas, french beans, cauliflower, Brocolli, beetroot, Corn & cabbage), finely chopped
1 Tbsp soya sauce
1 Tbsp red chilli sauce/ OR Tomato ketchup & avoid adding sugar
1/4tsp sugar if using red chilli sauce
2 Tbsp cornflour (thickening agent)
1 Tbsp vinegar/ fresh lemon juice
1/2 Cup coriander, chopped
2 pinches of black pepper powder
Noodles can also be added, just boil it, deep fry when cold. (optional)
Salt to taste

Preparation

1. Heat oil in a pot. Add ginger, garlic, green chilli and spring onion the whites & black pepper powder for approximately 2 mins.
2. Add vegetables then the stock/water, now add salt and bring to a boil. Add soya sauce, chilli sauce, sugar, and simmer for 4-5 mins.
3. In a cup mix cornflour in 2-3tbs water mix it well, avoid any lumps, now add this mixture to soup. Let it cook until it gets slightly thick.
4. Remove from flame, now add vinegar and garnish with spring onion greens, fried noodles and serve hot with chinese rice or noodles

Note: Soup should be prepared just before consuming and should be served fresh; else it will lose its taste.