Chinese Mustard Seaweed Soup

In a pot, add in chicken bone, red date, onion and water, cook for 1 hour.

Remove the chicken bones and onions.

Add in the stems, wolfberry, seaweed, AJI-NO-MOTO® and TUMIX® Chicken Stock into the pot.

Add in the leaves when the stems are cooked until soft. Continue boil until the leaves become soft.

Add in eggs, then turn off the heat and serve hot.

With the application of AJI-NO-MOTO®, it is able to reduce about 25% of sodium while maintaining the same deliciousness of the dish.

ABC Soup