Vegetable Ragi Soup- Chinese Style

Ingredients

• •3-4 tbsp Ragi malt
• •1 tbsp Soya mini granules (soaked in hot water for 10 minutes)
• •2 nos. Spring onion (chopped finely with greens)
• •2 tbsp Cabbage (finely shredded)
• •2 tbsp Carrots (finely chopped or grated)
• •2 tbsp French beans, cut finely
• •2 tbsp Capsicum
• •2 tbsp American corn
• •4-5 flakes Garlic (grated)
• •1 tbsp Ginger (grated)
• •2 nos. Green chillies,finely chopped
• •2 stalks Celery (chopped finely)
• •1 tbsp Dark Soya sauce (or to taste)
• •½ tsp Pounded pepper (or to taste)
• •¾ to 1 tbsp Apple Cider Vinegar (or to taste)
• •1½ tbsp Oil
• •Salt to taste
• •*Instead of soya granules 1 tablespoon of boiled shredded chicken can be added while serving

Method

1. 1
   Whisk the ragi malt with 2 ½ cups of water and keep aside
2. 2
   Heat oil in a deep pan, add the grated ginger, garlic and spring onions, sauté for 1 minute
3. 3
   Add all the other cut/shredded vegetables and sauté for a minute or so
4. 4
   Mix in the soya sauce and add 2 cups of water along with a little salt and simmer covered for 5-7 minutes
5. 5
   Whisk the ragi malt once again and gently add to the simmering vegetable mixture
6. 6
   Stir continuously, cook on a low flame for 5 -7 minutes after adding the soaked soya granules
7. 7
   Add the Apple cider vinegar, pounded pepper and chopped celery
8. 8