Chicken Soup with Cabbage and Kombu Tsuyu
Ingredients
1 Slice Chicken Chop
100g Shimeji Mushroom
100g Cabbage
Appropriate Lemon Juice
900ml Plain Water
Seasoning
Appropriate Black Pepper
5 Tbsp AjiDo Kombu Tsuyu
How to do it?
1. Ingredients preparation (sliced cabbage & chunked chicken).
2. Pan fry chicken until it burns slightly. Pour in 900ml water and boil it.
3. Pour in all the ingredients to cook the soup with appropriate black pepper and 5 tbsp AjiDo Kombu Tsuyu.
4. Add with Shimeiji mushroom and 2 tbsp lemon juice to enhance the flavour.
5. Sprinkle some chopped spring onion.
6. Ready to serve.
