2. Bring the chicken stock to a boil.
3. Add the tomato puree and chicken shreds to the stock and cook
for 5 minutes.
4. Add the soya sauce, vinegar and cornflour (mixed smoothly to
a paste with 3 tablespoons of water).
5. Cook on slow heat, stirring all the time, till the soup thickens.
6. Add the pepper and salt to taste.
7. Cut the cottage cheese into 1 cm
square pieces and add a few pieces to each bowl before serving.