By Shreya Sarpal
November 10, 2025
A spicy Indo-Chinese soup loaded with vegetables, soy sauce, and garlic, perfect for chilly evenings. The crispy fried noodles on top give it that signature restaurant-style crunch.
1 tbsp oil 1 tbsp finely chopped garlic 1 tbsp finely chopped ginger 1 green chopped chilli ½ cup finely chopped cabbage ¼ cup finely chopped carrot ¼ cup finely chopped capsicum 2 tbsp soy sauce 1 tbsp vinegar 1 tbsp cornflour (mixed in 2 tbsp water) 3 cups vegetable stock or water Salt and pepper to taste Fried noodles for topping
Heat oil in a wok, add garlic, ginger, and chilli; sauté until fragrant.
Add all the chopped vegetables and stir-fry on a high flame for 2-3 minutes.
Pour in soy sauce, vinegar, salt, pepper and mix well.
Add stock and bring to a boil; then stir in the cornflour slurry to thicken.
Simmer for 3-4 minutes and serve hot, topped with crispy fried noodles.