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.
Servings4 servings
Cooking Time20 mins
Calories (1 serving)166 Calories
Sodium (1 serving)1.8 g
100g Cabbage
1 teaspoon Vegetable oil
To taste Black pepper
4-5 cups Water
4 tablespoons KOMBU TSUYU
2 tablespoons Lemon juice


  1. Cut the chicken thigh (boneless) into two halves. Slice them into strips about 1 cm thick.
  2. 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.
  3. In a saucepan, heat the vegetable oil at medium heat. Saute STEP1 for 2-3 minutes. Sprinkle with black pepper.
  4. 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.