Heat oil in a non-stick pan. Add ginger, garlic, onions and fry until slightly translucent.
Add the chopped vegetables and sauté in medium flame for 2-3 minutes, until all the raw smell disappears and they are partially cooked.
Pour 2.5 Cup of Boiling Water.
Now season with salt, pepper, soya sauce and sweet chilli sauce. Stir to combine. Cover and allow it simmer for a couple of minutes. Approximately 6-8 Minutes.
Mix corn flour with 1/2 cup water to make a slurry. Add the corn flour paste to the simmered soup, allow 3-4 more minutes of simmering. You will eventually see the soup thicken slightly. { This is an optional step}
Garnish with scallions (spring onions) and serve hot.
Notes
I do love to add 1/2 tsp rice vinegar & green chili sauce to my soup sometimes.Taste and add more soya sauce to suit your flavors.