Vegetables
Mixed Vegetable Soup
Ingredients:
| Sichuan preserved mustard (Zha Cai), thinly sliced | 150 g |
| Water | 1½ liter |
| Chicken, cut into bite-sized | 500 g |
| Onion, large diced | 1½ no |
| Potato, large diced | 1 no |
| Carrot, large diced | 1 stalk |
| Sweet corn, cut into bite-sized | 1 stalk |
| Tomatoes, large diced | 3 no |
| AJI-NO-MOTO® | ½ tsp |
| Salt | 1 tsp |
Method:
- Rinse pickled mustard and slice thinly.
- Pour water into the pot.
- Add in all ingredients except for tomato and boil until the chicken is cooked.
- Skim off the scum on the surface of the soup. Season with AJI-NO-MOTO® and salt.
- Add in tomato and boil for few more minutes.
- Ready to serve.
Recipe Video