Vegetable Talumein Soup

Ingredients

• 4 cups Vegetable stock (You can use homemade or readymade vegetable stock)
• 50 grams Tomatoes
• 1 unit Carrot
• 4 units Spinach leaves (Only leaves)
• 50 grams White Mushrooms
• 0.5 teaspoon Ajinomoto (MSG)
• 1 pinch White crushed Pepper
• 1 teaspoon Salt
• 1 teaspoon Vinegar
• 1 teaspoon Soy Sauce
• 1 teaspoon Corn flour
• 6 cups Water (For making vegetable stock)
• 1 unit Onion (For making vegetable stock)
• 2 units Garlic cloves (For making vegetable stock)
• 0.25 small Cabbage (For making vegetable stock)
• 1 unit Celery stick (For making vegetable stock)

Instructions

1. 1In a large pot, combine 1 carrot, 1 onion, 2 cloves of garlic, 1/4 of a small cabbage, and 1 celery stick with 6 cups of water. Bring to a boil and simmer until reduced to 4 cups of vegetable stock. Alternatively, use readymade vegetable stock.
2. 2Dice the tomatoes, carrot, spinach leaves, and white mushrooms. Add them to the prepared vegetable stock and cook until the vegetables are tender.
3. 3Stir in the soy sauce, vinegar, Ajinomoto, salt, and white crushed pepper. Boil for an additional 5 minutes to blend the flavors.
4. 4Dissolve the corn flour in a small amount of water. Gradually add it to the boiling soup while stirring continuously until the desired consistency is achieved. Serve hot.