- 4 cups Vegetable Stock (or Water)
- 2 cups Mixed Vegetables, Finely Shredded Carrots, Green Beans, Bell Pepper, Corn Kernels, Cabbage
- 1 tspn Ginger, minced
- 8-9 pieces Garlic Cloves, minced
- 4 pieces Thai chillies, minced
- 1 tbsp Oil
- 3 tbsp Soy Sauce
- 1 tspn Vinegar
- 1/4 tspn MSG (Ajinomoto)
- 4 tbsp CornFlour, mixed with water (Slurry) Mixed with Water to Make Slury
- Salt, to taste
- Black Pepper, to taste
- 1/2 cup Spring Onions Sliced
- 1/4 cup crispy fried wontons optional
Heat oil in a pan. Sauté garlic, ginger,chillies until fragrant. Add chopped veggies andsauté for 2–3 minutes. Do Not Overcook!Pour in the VegetableStock/water.Add Soy sauce, Vinegar, MSG(Ajinomoto) and bring the mix to a boil.Add CornFlour Slurry and MixGently till soup thickens. Season with salt and pepper.Garnish with sliced spring onions.Serve hot, topped withcrispy wonton noodles.