Got this recipe from Vah Re Chef's recipe and adapted it using whatever vegetables I had.
Vegetable Stock - 250 ml
Vegetables - finely cut - carrots, beans, mushrooms, shelled corn, cabbage
Spring onions greens - 1 ( for garnishing)
Soya Sauce - 3-4 tbsp ( make sure you get the brown colour)
Vinegar - 2 tbsp
Sugar - 1 tbsp
Cornflour - 1 tbsp
Chilie flakes - 1 tsp ( acc to taste)
Tomato Ketchup - 2 tbsp
Salt to taste
Egg - whole egg not required - break and use about 1 tbsp of the beaten egg.
Place the cut vegetables ( apart from the cabbage) for a couple of minutes in the microwave - let them be crunchy.
Add the soya sauce and vinegar
Place the cut vegetables and cabbage in the boiling stock
Add the salt, chillie flakes and tomato ketchup
Allow to simmer for a while
Allow soup to thicken.
Take the beaten egg and either pass it through a strainer - so that thin strands of egg are formed when it comes in contact with the hot soup or allow the egg to run thinly from the spoon.
Add the finely chopped spring onion greens.
Simmer and remove.