Heat oil in a pan and add ginger, garlic, green chilli, onion and spring onion to it and saute it on high heat for a minute. Now add all the other remaining vegetables to it and saute it again for a minute. Now add black pepper powder, soya sauce, chilli sauce, salt and a stock cube to it and mix everything well.

Now add water and let it boil. (If you do not want to use a stock cube, you can use vegetable stock or normal water). Now mix cornflour and water to make a slurry. Now add the slurry to the boiling soup and mix it well. Cook the soup for 5 to 7 minutes on medium heat. When it gets a little thick, turn off the heat. You can adjust the consistency of the soup by increasing or decreasing the amount of corn flour.