Serves: 3–4 people

Ingredients:

  • Water – 8 cups
  • Mixed vegetables – 2 cups (carrot, beans, cabbage; finely chopped)
  • Cabbage – 1 cup, finely chopped
  • Fresh coriander leaves – 1 cup, chopped
  • Soy sauce – 1 tbsp
  • Tomato sauce – 2–3 tsp
  • Ajinomoto (MSG) – 1 tsp (optional)
  • Salt – to taste
  • Black pepper – to taste
  • Cornflour – 2 tsp (mixed in ½ cup water)
  • Vinegar – 2 tsp

Method:

  1. In a large pot, bring 8 cups of water to a boil.
  2. Add carrots and beans and boil for 2 minutes.
  3. Add cabbage and cook for 1 minute.
  4. Add soy sauce, tomato sauce, salt, black pepper, and Ajinomoto. Mix well.
  5. Stir in the cornflour slurry and cook for 2 minutes until slightly thickened.
  6. Turn off the heat and add vinegar. Mix well.

Serving:

  • Serve hot.
  • Garnish with chopped cabbage, fresh coriander leaves, or crispy fried noodles.
  • Serve with extra soy sauce or chilli sauce if desired.

Tips:

  • Do not overcook vegetables; keep them slightly crunchy.
  • Add vinegar at the end to preserve fresh sour taste.
  • Cornflour must be mixed well in water to avoid lumps.
  • Serve immediately for best texture and flavor.