Take some boneless chicken and boil it for a few minutes to make it soft and tender. Then slice the chicken into thin strips. Keep the water in which the chicken was boiled. We will be adding this chicken stock to the soup.
Heat 2 tbsp sesame oil in a pan and add 2 tbsp chopped onion, ½ tsp finely chopped ginger and 1 tsp minced garlic. Saute the vegetables for a minute on medium heat.
Add 3 tbsp finely chopped carrots, 2 tbsp chopped capsicum and 4 tbsp chopped mushrooms. Cook on medium flame till the vegetables becomes soft.
Then add 2 cups of chicken stock into the pan. After it boils. Add 2 tbsp of soy sauce, 2 tsp of rice wine vinegar and 1 ½ tbsp of chilli sauce and tbsp of cornflour in water and add it to the pan.
Season it with some salt and black pepper powder. Serve hot.