Begin by cutting all the vegetables into julienne strips and finely chop the spring onion greens.

Heat a wok over high flame and add oil. Allow it to heat.

Add chopped ginger and garlic, sauté for 30 seconds over low flame.

Add mushrooms and cook for a minute over high flame.

Toss in all the julienned vegetables, stir and cook for another minute over high flame.

Pour in the hot water or vegetable stock.Add green chilli paste, sugar, soy sauce, vinegar, red chilli sauce, white pepper powder, and salt.

Stir well and bring the soup to a boil.In a separate bowl, mix corn flour with water to make a slurry.

Gradually pour the slurry into the soup while stirring continuously until desired thickness is achieved.

Finally, add chopped fresh coriander and spring onion greens.

Stir well.Taste the soup and adjust seasoning according to your preference.

Your delicious hot & sour soup is ready to be served hot.