Cabbage Chopped 1/4 Small
Carrot Chopped 1 Medium
Chinese Black Mushrooms Soaked 2-3
Button Mushrooms 2-3
Green Bell Pepper 1/2 Medium
Spring Onion 1
Oil 2 Tbsp
Ginger 1/2 inch
Garlic 2-3 Cloves
Bamboo Shoots 2 inches
Vegetable Stock 4 Cups
Green Chillies 2
Red Chilli Sauce 1/2 Tbsp
Soya Sauce 2 Tbsp
Tofu 50 Grams
Cornflour/Cornstarch 3 Tbsp
Salt to taste
Noodles Deep Fried 1 Cup

Prep Time : 21-25 minutes
Cook time : 21-25 minutes
Serves : 4


  • Slice spring onion. Heat oil in a non stick wok. Slice button mushrooms. Add spring onions to the oil in the wok along with ginger and garlic and toss.
  • Add carrot, cabbage and mushrooms. Chop Chinese mushrooms roughly and add to the wok.
  • Chop bamboo shoot into small pieces. Add 4 cups stock and green chillies to the wok. Add red chilli sauce and soy sauce and mix.
  • Cut tofu into 1/2 inch cubes and add to the soup. Mix cornflour with 1/4 cup water and add to the soup and cook till it thickens.
  • Add salt and mix.Chop capsicum, reserve some for garnish and add the rest to the soup and mix well.
  • Serve the soup hot garnished with crisp noodles and capsicum.