3teaspoonscornstarchmixed with 3 tablespoons water
green onionschopped, to garnish
Instructions
One important thing before you start making this soup is to prep all your vegetables beforehand. Chop everything and keep it ready to go. Heat oil in a wok on medium heat. Once hot, add the ginger, garlic and chilies. Cook for 1 to 2 minutes until the ginger and garlic start changing color.
Now, add all the finely chopped vegetables: carrots, cabbage, green beans, green pepper, and red pepper. Cook the vegetables on medium-high heat for around 2 minutes or so. They need to remain crunchy, so do not overcook them.
Then add 6 cups of water to the wok followed by the seasonings: soy sauce, vinegar, hot sauce, salt and black pepper. Stir and let the soup boil for 5 minutes.
Make a cornstarch slurry by mixing together 3 teaspoons of cornstarch with 3 tablespoons of water. Stir and add it to the boiling soup. Let the soup boil for 2 more minutes until it thickens. This soup does not get very thick, if you prefer a thicker consistency, add more of the cornstarch.
Garnish with chopped green onions and serve!
Notes
To make this soup gluten free, use tamari (gluten free soy sauce).
I have used water for the base of this soup, you can use vegetable broth as well.