By Simran Makkar
November 12, 2026
Peking soup is the one you order when it’s cold outside, and you want something hot, sharp and peppery. The vinegar gives it a tang, the black pepper brings the heat, and the cornflour makes it thick enough to feel like a proper meal. Most of the time goes into chopping the vegetables, and the soup itself is done in about 20 minutes.
– 1 tablespoon oil – 1 teaspoon garlic, finely chopped – 1 teaspoon ginger, finely chopped – 2 tablespoons spring onion whites, chopped – ¼ cup carrot, finely chopped – ¼ cup cabbage, finely chopped – ¼ cup mushrooms, thinly sliced – ¼ cup French beans, finely chopped – 3 cups vegetable or chicken stock
– 1 tablespoon soy sauce – 1 tablespoon vinegar – 1 teaspoon red chilli sauce – ½ teaspoon black pepper – Salt to taste – 2 tablespoons cornflour, mixed with ¼ cup water – 1 egg, beaten (optional) – 2 tablespoons spring onion greens, chopped
Heat the oil in a pot over a high flame. Add the garlic, ginger and spring onion whites, and stir for about 30 seconds.
Add the carrot, cabbage, mushrooms and beans, and toss for a couple of minutes.
Pour in the stock and bring it to a boil. Add the soy sauce, chilli sauce, pepper and salt.
Simmer for around 5 minutes, until the vegetables are just tender but still have some bite.
Mix the cornflour with the water again, since it settles at the bottom, and pour it in slowly while stirring. Let the soup cook for 2 to 3 minutes until it thickens.
If you’re using the egg, trickle it in a thin stream and stir gently so it forms ribbons.
Switch off the flame, stir in the vinegar and spring onion greens, and serve hot.