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 can

Corn can

Shiitake mushroom cup

Flat rice noodles or normal flat egg noodles pack


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.