Cooking Instructions
- 1
Boil japanese style soup stock in a flying pan.
- 2
Cut into bite-size chicken thigh. After that, seasoned with [B] and put in (1).
- 3
Quarter slice carrot and bite-size chinese cabbage put in (1).
- 4
Lightly drained tofu put in (2) and break into bite-size. After that, add [A] and dissolve starch powder with water.
- 5
When the soup is charged with thickened and comes to a boil, add the sesame oil and mixed.
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