In a pan add oil and add the green chili, spring onion whites, ginger, and garlic.
If you don’t get spring onion in your place, use normal onion.
Saute this for 2 minutes.
Add the celery.
Saute for a minute and add the finely chopped vegetables.
Mix well and cook for a minute.
Add 3 cups of water and add salt.
Let this boil for 3-4 minutes.
Since we chopped the veggies finely, it will get cooked soon.
Add the soya sauce now.
Dissolve 2 tbsp of cornflour in ½ cup of water.
Add this to the pan, it will thicken immediately.
Add pepper powder.
Switch off the flame and add vinegar. You can add lemon juice too as an alternate.
Garnish with spring onion greens.
Check for salt and pepper.
Serve the soup hot.