Chicken Soup with Cabbage and Kombu Tsuyu


1 Slice                   Chicken Chop 

100g                     Shimeji Mushroom 

100g                     Cabbage 

Appropriate           Lemon Juice 

900ml                   Plain Water 


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.  

Video Tutorial

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