Ingredients:
200 grms cabbage cut into long strips
200 grms carrot cut into strips
¼ cup soft tofu cut into cubes (optional)
2 green chillies sliced
2 birds eye chillie minced well
1 ½ tbs soy sauce
1 tbs vinegar
1 tbs tomato sauce
1 tsp fresh black pepper powder
1 tsp ginger paste
1 tsp finely minced garlic
½ tsp sugar or a pinch of aji-no-motto
Salt to taste
5 cups of water
3 tsp cornflour to thicken the soup.
To Garnish:
2 tbs capsicum chopped
2 tbs spring onions chopped
Method:
Mix the 5 cups of water, soy sauce, vinegar, sugar, salt,
ginger, garlic, tomato sauce, green chillies, and birds eye chillie.
Bring the mixture to a boil, now add all the chopped vegetables
and the tofu. Cook on medium heat for a minute.
Taste for salt.
Dissolve the the cornflour in ½ cup of water.
Raise the heat and add this cornflour and keep stirring.
Stop adding cornflour just before a thick consistency is reached.
Remove and garnish with the capsicum and spring onions.
Serve steaming hot.
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