Ingredients
1 tsp ginger, finely chopped
1 tsp garlic, finely chopped
1 tsp green chilli, finely chopped
250 gms cabbage, shredded
250 gms carrot, shredded
100 gms coriander leaves, finely chopped.
1 cup chicken broth (with shredded chicken pieces)
1 egg, beaten
Salt to taste
Ajinomoto to taste
1 tsp soy sauce
1 tsp corn flour
300 ml water
250 gms mushroom, finely chopped (optional)
2 tbsp refined cooking oil
4 tbsp fried noodles, to garnish
Method
1. Heat oil in a thick-bottomed pan and sauté the ginger, garlic and green chillies, until brown.
2. Add the shredded cabbage and carrot with soy sauce. Mix well.
3. Pour the chicken broth into the pan and add salt and Ajinomoto. Bring it to a rolling boil and add 2 tsp of the beaten egg.
4. Sprinkle the finely chopped coriander leaves on the soup. Mix well.
5. Add corn flour to thicken the consistency of the soup.
6. Once you achieve the required consistency, garnish with remaining coriander leaves and fried noodles.
7. Serve and enjoy!
