|Refined oil||2 Tablespoon|
|Plain flour||1 Teaspoon|
|Soya sauce||3 Teaspoon|
Slice the carrots thinly.
Tear cabbage and lettuce leaves into big pieces.
Chop the spring onions with leaves.
Cut the celery into about 12 mm. (1/2") pieces.
Cut the cauliflower into flat pieces.
Heat the oil thoroughly in a vessel and add the vegetables and Ajinomoto powder. Cook on a high flame for 3 to 4 minutes.
Add 5 teacups of water, the soya sauce and salt.
Mix the plain flour with a little water and add to the soup. Boil for 3 to 4 minutes.
Serve hot with chillies in vinegar and chilli sauce.