Serves: 3-4 people (small starter portions)

Ingredients

Soup Base

  • 1 tbsp oil
  • 1 tbsp finely chopped garlic (3-4 cloves)
  • 1 tbsp finely chopped ginger (1-inch piece)
  • 1 small green chili, finely chopped (optional)

Vegetables (all finely chopped)

  • ½ cup cabbage
  • ½ cup carrot
  • ½ cup french beans

Liquid & Seasoning

  • 4 cups water or vegetable stock
  • 2 tsp soy sauce
  • 1 tsp vinegar
  • ½ tsp black pepper powder
  • ½ tsp salt (adjust to taste)

Thickener

  • 1½ tbsp cornflour (cornstarch) mixed with ¼ cup cold water

Garnish (optional)

  • Fried noodles or crushed crackers
  • Chopped coriander (cilantro)

Instructions

  1. Heat oil in a pot over medium heat. Add ginger, garlic, and green chili. Sauté for 1 minute until fragrant.

  2. Add all chopped vegetables (cabbage, carrot, beans). Sauté for 2-3 minutes. Keep them slightly crunchy.

  3. Pour in 4 cups of water or stock. Add salt and black pepper. Bring to a boil.

  4. Stir the cornflour slurry again and pour it in while stirring constantly. Simmer for 3-4 minutes until the soup thickens slightly.

  5. Add soy sauce and vinegar. Mix well and cook for 1 more minute. Turn off the heat.

  6. Ladle into bowls. Top with fried noodles/crackers and coriander if using. Serve hot.