Vegetable and Noodle Soup


  1. Maggi or Knorr noodles 1 pkt.
  2. Carrot (shredded) 2 tbsp.
  3. Napa cabbage or Chinese cabbage (roughly chopped in big pieces) 4-5 leaves
  4. Mushrooms (sliced) 2-3 tbsp.
  5. Chicken stock 5 cups
  6. Corn flour 2 tbsp.
  7. White pepper powder 1/4 tsp.
  8. Light soy sauce 1 tbsp.
  9. Salt 1/2 tsp.
  10. Sesame seed oil 1/2 tsp.


  • Put chicken stock with noodles in a pan and cook for 10 minutes.
  • Add carrots and mushrooms.
  • Cook for another 3-4 minutes.
  • Put napa cabbage, soy sauce, white pepper and salt.
  • Dissolve corn flour in little water.
  • Add it to the soup.
  • When the soup gets little thick close the fire.
  • Sprinkle sesame seed oil.
  • Take out in a serving bowl and serve.

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