| • | Soak dried red chillies in hot boiled water for about 10 minutes.
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| • | Take out the chillies and grind it with the remaining ingredients (for Chinese Chutney) to form a fine paste.
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| • | Take ½ cup water in a big bowl. Add cornflour, vinegar, soy sauce, ajinomoto, tomato sauce, white pepper, salt and orange red colour to it. Place the bowl aside.
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| • | Heat oil in a pan and saute all the vegetables for 1-2 minutes.
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| • | Add Chinese Chutney Paste to the vegetables.
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| • | When aroma arises, pour water into it.
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| • | When the water starts boiling, add corn starch gradually and stir constantly until it thickens.
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| • | Garnish the soup with spring onions.
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| • | Serve it hot. |
