6 teacups clear vegetable stock
1 teacup mushrooms, sliced
1 teacup carrots, sliced
10-12 whole spinach leaves
1/2 teaspoon oil
salt to taste

1. Put the stock to boil.

2. Add the mushrooms and carrots and boil for 2-3 minutes.

3. Add the spinach leaves and salt.

4. Trickle the oil on top.

5. Serve hot with chillies in vinegar, chilly sauce and soya sauce.