Ingredients
For the broth


Chicken 1/2 kg


A whole carrot


Half a cabbage


A whole spring onion


Whole black pepper 7-8


Salt 1-2 tsp


Garlic cloves 2-3


Water 4 glasses


Other vegetables


Bean sprouts ½ can


Corn ½ can


Shiitake mushroom ½ cup


Flat rice noodles or normal flat egg noodles ¼ pack


Method


• Soak the mushrooms in water till soft.


• In a deep pan, simmer all the broth ingredients for 30 to 45 minutes.


• Once the water becomes cloudy and the liquid has reduced to half the initial quantity, sieve and separate the broth from the rest of the ingredients.


• Pour the broth into the deep pan again.


• Add back the cabbage leaves and small cubes of shredded chicken to the broth. You can also fry the chicken pieces in a non-stick pan without oil before adding them to the broth.


• Dice half the carrot used in cooking the broth and add. (Optional)


• Add bean sprouts, Shiitake mushrooms and corn and let the broth simmer on low heat till all the flavours have fused together.


• Mix cooked noodles into the soup.


• Garnish with sliced spring onions and serve.