Step-by-Step Instructions

1. 1.Prepare the Vegetables

   Prepare all vegetables by cutting them into thin juliennes. For cabbage, thinly shred it. For carrots, slice thinly on a diagonal, then stack and julienne. For capsicum, cut the sides off the core, place skin-side down, and julienne. For french beans, trim ends and slice into long diagonal pieces. For mushrooms, slice thinly and then julienne. For spring onions, finely chop the green parts.

2. 2.Sauté Aromatics

   Heat oil in a wok over medium-high heat. Add the chopped ginger and garlic and sauté on a low flame for 1-2 minutes until fragrant.

3. 3.Stir-fry Vegetables

   Increase the flame to high. Add the julienned mushrooms and stir-fry for 1 minute. Add the remaining julienned vegetables (cabbage, carrot, capsicum, french beans) and stir-fry on high heat for another minute.

4. 4.Build the Soup Base

   Pour in 800-900 ml of hot water or vegetable stock. Add the green chilli paste, a pinch of sugar, dark soy sauce, vinegar, red chilli sauce, white pepper powder, and salt to taste. Stir everything well and bring the soup to a rolling boil.

5. 5.Thicken the Soup

   In a small bowl, mix 2 tbsp of cornflour with a little water to create a smooth, lump-free slurry. While the soup is boiling, gradually pour in the cornflour slurry while stirring continuously. Cook for 1-2 minutes until the soup thickens to your desired consistency.

6. 6.Garnish and Serve

   Turn off the flame. Stir in a handful of chopped fresh coriander and the chopped spring onion greens. Mix well, taste and adjust seasoning if necessary. Serve the hot and sour soup immediately.