Pakistani hot and sour soup

6 cups chicken or vegetable stock ▢½ teaspoon salt ▢½ teaspoon white pepper ▢½ teaspoon red chili powder ▢2 tablespoon soy sauce ▢1 tablespoon white granulated sugar ▢1⁄4 cup vinegar ▢¼ cup tomato ketchup ▢2 teaspoon crushed red chili paste see note 1 ▢1 small carrot (¾ cup) julienned ▢150 gram (1 cup) shredded cabbage ▢1 ¼ cup boiled and shredded chicken see note 2 ▢3 tablespoon corn starch ▢1⁄4 cup cold water ▢2 eggs whisked Instructions Place the chicken (or vegetable) stock in a medium sized pot on medium heat. Add salt, white pepper, red chili powder, soy sauce, vinegar, ketchup and chili paste. Bring it to a boil, and then add the carrots, cabbage, and boiled chicken. Cook for about 5 – 8 minutes till the chicken and vegetables are warmed through, and then make a cornflour slurry dissolving the cornstarch with water.