Go Back

Vegetable Ragi Soup- Chinese Style

Prep Time 25 mins
Cook Time 25 mins
Course Brunch, dinner, lunch, Snacks
Servings 4
Calories 126 kcal


  • 3-4 tbsp Ragi malt
  • 1 tbsp Soya mini granules, soaked in hot water for 10 minutes
  • 2 nos. Spring onion -chopped finely with greens
  • 2 tbsp Cabbage -finely shredded
  • 2 tbsp Carrots , finely chopped or grated
  • 2 tbsp French beans, cut finely
  • 2 tbsp Capsicum
  • 2 tbsp American corn
  • 4-5 Garlic flakes, grated
  • 1 tbsp Ginger, grated
  • 2 nos. Green chili, finely chopped
  • 2 stalk Celery , chopped finely
  • 1 tbsp or to taste Dark Soya Sauce
  • ½ tbsp or to taste Pounded pepper
  • ¾-1 tbsp or to taste Apple Cider Vinegar
  • tbsp Oil
  • Salt-to-taste
  • *Instead of soya granules, 1 tablespoon of boiled shredded chicken can be added while serving


  • Whisk the ragi malt with 2 ½ cups of water and keep aside
  • Heat oil in a deep pan, add the grated ginger, garlic and spring onions, sauté for 1 minute
  • Add all the other cut/shredded vegetables and sauté for a minute or so
  • Mix in the soya sauce and add 2 cups of water along with a little salt and simmer covered for 5-7 minutes
  • Whisk the ragi malt once again and gently add to the simmering vegetable mixture
  • Stir continuously, cook on a low flame for 5 -7 minutes after adding the soaked soya granules
  • Add the Apple cider vinegar, pounded pepper and chopped celery
  • Adjust consistency and seasonings, serve hot


  • This recipe has good content of fiber making it a healthy recipe which helps relieve constipation.
126 Kcal
17 g
1 g
6 g
5.6 mg
0.1 mg
Total Fiber
1.2 g