Ingredients
4½ cups clear vegetable stock (Recipe available in the cook book)
2 tablespoons tomatoes, finely chopped
2 tablespoons capsicum, finely chopped
2 tablespoons cauliflower, finely chopped
2 tablespoons carrots, finely chopped
2 tablespoons cabbage, finely chopped
a pinch Ajinomoto powder (optional)
2 teaspoons garlic, finely chopped
2 teaspoons ginger, chopped
1 tablespoon fresh mint leaves, finely chopped
1 tablespoon chopped coriander
3 teaspoons soya sauce
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