
Ingredients–
- 1 tbsp oil
- 1 tbsp garlic
- 1 tbsp ginger
- 1 green chilli (optional)
- 1/4 of a small cabbage
- 1 small carrot
- 1 small onion
- 3-4 mushrooms
- 4 cups water
- 1 tsp black pepper powder
- Salt to taste
- 3 tbsp cornflour and required water for slurry
- A bunch of fresh coriander leaves
- A few spring onion greens
Method –
- Heat 1 tbsp oil in a wok
- Add 1 tbsp each of finely chopped ginger and garlic
- Add 1 chopped green chilli (optional)
- Sauté for 1-2 minutes
- Add 1/4 of a small cabbage, finely chopped, 1 finely chopped carrot, 1 finely chopped small onion, 3-4 chopped mushrooms
- Sauté for about 2 minutes
- Add 4 cups water.
- Add 1 tsp black pepper powder, salt to taste and juice from 1 lemon
- In the meantime, make a slurry with 3 tbsp cornflour and water
- When the soup starts boiling, add the slurry and let it boil again
- Add a fresh bunch of finely chopped coriander leaves and 2 tbsp chopped spring onion leaves