Chicken and Cabbage soup
A fragrant chicken and Cabbage soup made using "KOMBU TSUYU". The addition of black pepper and lemon gives it a nice zest.
PREPARATION
- Cut the chicken thigh (boneless) into two halves. Slice them into strips about 1 cm thick.
- Slice Cabbage to same length as chicken from STEP 1, and 2cm wide. Remove dirt from the shimeji mushrooms and tear apart into smaller pieces.
- In a saucepan, heat the vegetable oil at medium heat. Saute STEP1 for 2-3 minutes. Sprinkle with black pepper.
- Add water and "KOMBU TSUYU" to STEP 3. Once boiled, add STEP 2 and continue boiling until the vegetables are cooked. Add the lemon juice and remove from the heat. Transfer to a plate and sprinkle with some more black pepper.
| Servings | 4 servings |
|---|---|
| Cooking Time | 20 |
| Calories (1 serving) | 166 Calories |
| Sodium (1 serving) | 1.8 g |
Ingredients
1 pcs Chicken thigh (boneless)
100g Cabbage
100g Shimeji mushrooms
1 teaspoon Vegetable oil
To taste Black pepper
4-5 cups Water
4 tablespoons KOMBU TSUYU
2 tablespoons Lemon juice
PREPARATION
- Cut the chicken thigh (boneless) into two halves. Slice them into strips about 1 cm thick.
- Slice Cabbage to same length as chicken from STEP 1, and 2cm wide. Remove dirt from the shimeji mushrooms and tear apart into smaller pieces.
- In a saucepan, heat the vegetable oil at medium heat. Saute STEP1 for 2-3 minutes. Sprinkle with black pepper.
- Add water and "KOMBU TSUYU" to STEP 3. Once boiled, add STEP 2 and continue boiling until the vegetables are cooked. Add the lemon juice and remove from the heat. Transfer to a plate and sprinkle with some more black pepper.
