Vegetable corn soup

Ingredients:

450 grams corn
2 level tablespoons cornflour
1 teacup finely chopped mixed vegetables
(cauliflower, carrots, cabbage, onions, french beans)
½ teaspoon Chinese salt
3 tablespoons butter
2 tablespoons cheese
To be ground into a paste
25 mm. (1") piece ginger
4 cloves garlic
4 green chillies

For serving:

 
chillies in vinegar and chilli sauce grated cheese

Mix the cornflour with 6 cups of water. Add the paste, corn and Ajinomoto powder and cook in a pressure cooker until done. Add the vegetables, butter and cheese and boil for a few minutes. Serve hot with chillies in vinegar and chilli sauce or with grated cheese.