In a wide deep pan, heat 2 tablespoons of oil over medium heat. Add minced garlic, grated ginger, and chopped jalapeño, sautéing until the raw aroma dissipates, being careful not to let it burn.

Incorporate the chopped celery, cilantro stems, and the white part of the scallions. Sauté for 2-3 minutes on medium heat.

Next, add the chopped onions and sauté on high flame for about 40-60 seconds.

Add the chopped green bell peppers and continue to sauté on high flame for another 40-60 seconds.

Stir in the grated or chopped cabbage and sauté for 40-60 seconds on high flame.

Add the grated or chopped carrots and sauté for an additional 40-60 seconds on high flame.

Finally, add the chopped string beans and sauté for 40-60 seconds on high flame.

Mix in the dark soy sauce, red chili sauce, vinegar, ground white pepper, and salt.

Pour in 32 ounces of low sodium vegetable stock or 4 cups of water, and bring the mixture to a boil.

While waiting for the soup to boil, combine ½ cup of water with 3 tablespoons of corn starch, mixing thoroughly to eliminate any lumps.

Once the soup is boiling, gradually add the corn starch slurry while stirring constantly. Allow the soup to boil for an additional 2-3 minutes to thicken and fully cook the corn starch.

If the soup appears thicker than desired, don't worry; adding tofu, cilantro, and scallions later will help thin it out.

After boiling for a couple of minutes, gently add the pressed and cubed soft tofu along with the chopped cilantro and scallions. Stir carefully to avoid breaking the tofu.

If the soup is still too thick, add a little more water to reach your preferred consistency. Remove from heat.

Serve the soup hot, garnished with optional crunchy noodles.