6 teacups clear vegetable stock
1 green chilli, cut lengthwise
10 to 15 canned mushrooms, sliced
10 to 12 cauliflour florets (parboiled)
1 tablespoon roughly chopped lemon grass
2 pinches Ajinomoto powder (optional)
1 teaspoon lemon juice
2 to 3 drops oil
salt to taste
1. put the stock to boil.
2. Add the green chilli, mushrooms, cauliflower, lemon grass, Ajinomoto and salt and boil for 2 to 3 minutes.
3. Add the lemon juice and top with oil.