Add all the veggies except mushrooms & spring onions to a large pot.

Pour water just enough to immerse them. I used 2½ cups of water.

Cover and simmer on a low flame until the veggies wilt off completely and turn flavorless.

Place a strainer over a large pot and strain the veggies.

If you intend to eat the veggies then skip this step. Mash the veggies well & leave in the strainer for 20 mins. You will get about half cup soup.

Heat the same pan with oil.

Saute ginger and garlic for a minute.

Then add the mushrooms and saute well until they begin to smell good.

Pour the strained clear soup to this and simmer until the mushrooms are done to your liking.

If desired add some salt to taste. You can also serve the veggies on the side if you desire.

Add 250 grams bone-in chicken along with veggies & 3 cups water to the pot.

Cook until the chicken falls off the bone.

Remove the chicken aside and then strain the clear soup.

Shred the chicken and set aside.

Heat oil and saute ginger garlic until aromatic.

Saute the shredded chicken and pour the clear soup. You can also saute mushrooms first and then add chicken.

Let the soup come to a boil to bring out the flavors of ginger and garlic.

Add spring onion greens and season with salt.