*Soupy Tortellini** recipe:
**Ingredients**:
– 1 pack **Rana tortellini** (cooked as per package instructions)
– 2 tbsp **oil**
– 3 cloves **garlic**, chopped
– 1 **green chili**, chopped
– 1-inch piece **ginger**, sliced into thin strips
– 1 small **onion**, diced
– ½ **yellow bell pepper**, diced
– ½ **green bell pepper**, diced
**Sauces & Seasoning**:
– 1 tbsp **soy sauce**
– 1 tsp **green chili sauce**
– 1 tbsp **kimchi hot sauce**
– 1 tsp **vinegar** (preferably rice vinegar)
– 1 tbsp **Maggi Hot & Sweet sauce**
– 1 tsp **maple syrup**
– A pinch of **MSG** (optional)
– 1 tsp **white sesame seeds**
– 2 cups **water** (adjust for desired soupiness)
**Thickening Slurry**:
– 2 tsp **corn flour** mixed with ¼ cup **water**
### **Instructions**:
1. **Prepare the base** – Heat oil in a wok, then sauté chopped garlic, green chili, and sliced ginger until aromatic.
2. **Add vegetables** – Toss in diced onion, yellow bell pepper, and green bell pepper. Stir-fry for 2 minutes until slightly softened.
3. **Season & flavor** – Add soy sauce, green chili sauce, kimchi hot sauce, vinegar, Maggi Hot & Sweet sauce, maple syrup, and a pinch of MSG. Mix well.
4. **Add water** – Pour in 1 cups of water and bring to a gentle boil.
5. **Thicken the broth** – Stir in the corn flour slurry and mix until the soup slightly thickens.
6. **Finish with tortellini** – Add the **cooked tortellini** and let it simmer for a minute, allowing it to soak up the flavors.
7. **Garnish & serve** – Top with **chives** and an extra sprinkle of **white sesame seeds**.
Serve hot!
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