GINGER PEPPER SOUP

MY CLICKS

required:oil-1 tbsp,ginger-3 tsp,spinach-2 leaves roughly chopped,carrots-cut in flower shape-10 thin pieces,veg stock water-4-5 cups,dry mushroom-1,lettuce-1/2 leaf roughly chopped,red chilli paste-1/2 tsp,soya sauce-3 drops,babycorn-1/2-cut in thin round slices,black pepper pd-1/2 tsp,salt-according to taste,ajinamoto-1 pinch,cornflour-1 tsp,coriander-finely chopped

method

mix cornflour with little water and keep it aside.soak the dry mushroom in water for 20 min and slice it thin.heat a wok with oil and tip in ginger,carrot one after the other.stir fry for a min and add stock water,dry mushroom sliced,red chilli paste,soya sauce,babycorn,black pepper pd,salt,ajinamoto.boil for 2-3 min.stir and add cornflour which has been mixed with water.also add the spinach.when the soup thickens add coriander.