A tangy, spicy Indo-Chinese soup packed with veggies and bold flavors — perfect for chilly evenings or a light starter.
🥣 Ingredients (Serves 3–4):
🥕 Veggies:
1/4 cup carrot, julienned
1/4 cup cabbage, shredded
1/4 cup capsicum (bell pepper), thinly sliced
1/4 cup mushrooms, thinly sliced (optional)
2 tbsp spring onion whites, chopped
2 tbsp spring onion greens, chopped (for garnish)
🧄 Base:
1 tbsp oil (sesame or regular)
1 tsp garlic, finely chopped
1/2 tsp ginger, finely chopped
3 cups vegetable stock or water
🧂 Sauces & Seasoning:
1 tbsp soy sauce
1 tsp green chilli sauce
1 tsp red chilli sauce
1 tbsp vinegar (preferably rice or white)
1/2 tsp black pepper, crushed
Salt to taste
🌽 Thickener:
1 tbsp cornflour (cornstarch)
2 tbsp water (to make slurry)
👨🍳 Instructions:
🔥 1. Stir-Fry Veggies:
Heat oil in a deep pan or wok.
Add ginger, garlic, and spring onion whites. Sauté for 30 seconds.
Add carrots, cabbage, capsicum, and mushrooms. Stir-fry for 2–3 minutes on high flame until slightly tender but still crisp.
🥣 2. Build the Soup:
Add vegetable stock or water. Bring to a boil.
Stir in soy sauce, chilli sauces, and vinegar.
Season with salt and crushed black pepper.
🌽 3. Thicken:
Mix cornflour with water to make a slurry.
Slowly pour into the soup while stirring continuously.
Simmer for 2–3 minutes until the soup thickens to desired consistency.
🌿 4. Finish:
Turn off heat and garnish with spring onion greens.
🍽️ Serve Hot With:
Veg or chicken momos
Fried rice
Spring rolls
🌟 Welza Tip:
For extra depth, sprinkle a pinch of Welza White Pepper Powder or use a dash of Welza Ginger Powder if fresh ginger isn’t available. Add shredded chicken or tofu for a protein-rich version!
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