Egg Drop Mixed Vegetable Soup

Garlic 5 cloves
Ginger 0.5 cm
Oil 120 g
Mushroom seasoning 2 tsp
Chinese cabbage 150 g Roughly chopped
Broccoli 80 g Cut into medium florets
Cauliflower 80 g Cut into medium florets
Carrot 80 g Thinly sliced
Soft tofu 150 g Cut into cubes and soak in salt water
Corn flour 2 tsp
Water 2 tbsp
Egg 1 pc Beaten
Salt To taste
Ground white pepper To taste
Sesame oil 1/2 tsp
Spring onion 2 sprigs Thinly chopped
Chinese celery leaf 2 sprigs Roughly chopped
Crispy fried shallot 1 tbsp
Ingredient Quantity Notes

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