Hot and Sour Soup

Preparation time: 20 minutes.   Cooking time: 5 minutes.
A wonderful blend of hot and sour flavours, this is the perfect choice for a lazy
winter evening.

• ½ cup shredded cabbage 
• ½ cup grated carrots 
• ½ cup finely chopped cauliflower 
• ¼ cup chopped spring onions 
• 2 pinches MSG (Mono Sodium Glutamate), optional 
• 3½ cups clear vegetable stock, page 97
• 2 tbsp vinegar
• 1 tbsp soya sauce
• ½ tsp chilli sauce
• 1 tbsp chopped coriander
• 3 tbsp cornflour dissolved in ½ cup water 
• 2 tbsp oil

Salt and freshly ground pepper to taste
For the garnish
1 tbsp chopped coriander
1. Heat the oil in a wok over a high flame. Add the cabbage, carrots, cauliflower,
spring onions and MSG and stir-fry over a high flame for 2 minutes.
2. Add the stock, vinegar, soya sauce, chilli sauce, coriander, pepper and salt and
simmer for 2 minutes.
3. Add the cornflour mixture and boil for 3 to 4 minutes while stirring continuously.
Serve hot garnished with coriander.