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.