Ingredients:

• 4 cups – vegetable broth/stock
• 1 cup – Egg noodles
• 1/2 cup – cauliflower, finely chopped
• 1/2 cup – cabbage, thinly sliced
• 1/2 cup – frozen peas and Carrots
• 1/4 cup – frozen Corn
• 1/4 cup – green beans, cut at an angle
• 1/4 cup – celery, thinly sliced
• 1 – mushroom, large, thinly sliced
• 1 – egg, well beaten (optional)
• 2 – spring/green onions, chopped at an angle
• 1 tbsp – oil
• 1 tsp – garlic, minced
• 1 tsp – ginger, minced
• 1 tbsp – vinegar, or to taste
• 1 tbsp – Corn starch, mixed with a little cold water
• Soys sauce to taste
• Red Chilli sauce to taste
• Black pepper to taste

Method:

1. Heat oil in a medium sized pot.
2. Add ginger and garlic and saute for 30 seconds or so.
3. Add corn, green beans, peas, carrots, cauliflower, celery and cabbage and saute for 1-2 minutes.
4. Add vegetable broth, salt, black pepper and egg noodles.
5. Bring mixture to a boil and simmer until egg noodles are tender but not overcooked.
6. Add mushrooms, 1/2 of the green onions, chilli sauce, soy sauce and vinegar – bring to a boil.
7. Mix 2-3 tbsp water with the corn starch and add it to the soup – bring to a boil.
8. Slowly add in beaten egg, keep stirring to form strands and cook for 1-2 minutes.
9. Garnish with spring onions and serve hot!

Recipe courtesy of Sify Bawarchi