Ingredients
1 tbsp oil
1 tsp ginger
2 tsp garlic
1 green onions
2 carrots
½ napa cabbage
garlic powder
7 cup water
½ cube bouillon
1 chicken breast, cooked and shredded
1 tsp soy sauce
1 tbsp samyang chili sauce
Salt & pepper
4 tbsp arrowroot starch
¼ cup white vinegar
Tools
wok
Directions
Step 1
Thinly slice your carrots and green onions into long sticks. You want to get them as thin as possible. Chop your napa cabbage.
2 carrots
1 green onions
½ napa cabbage
Step 2
In a hot wok with a little bit of oil, sauté some garlic and ginger. Add in your vegetables and cook to your liking.
1 tbsp oil
2 tsp garlic
1 tsp ginger
wok
Step 3
Next add garlic powder, water, bouillon, shredded chicken breast, soy sauce, chili sauce, salt and pepper.
garlic powder
7 cup water
½ cube bouillon
1 chicken breast, cooked and shredded
1 tsp soy sauce
1 tbsp samyang chili sauce
Salt & pepper
Step 4
Add some starch and water together to make a slurry, then add this to the soup as well.
4 tbsp arrowroot starch
2 tbsp water
Step 5
Once it comes to a rolling boil, add in some vinegar and let it simmer on medium for 5 mins.
¼ cup white vinegar
Step 6
Top with chili oil and green onions. Enjoy!
samyang chili sauce
green onions