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Mixed Vegetable Soup

Serving suggestion: 4-6 pax

150 g Pickled mustard
1 ½ liter Water
500 g Chicken, cut into bite-sized
1 ½ Onion, large diced
1 Potato, large diced
1 Carrot, large diced
1 Sweet corn, cut into bite-sized
3 Tomatoes, large diced
½ tsp AJI-NO-MOTO®
Method
  1. Rinse pickled mustard and slice thinly.
  2. Pour water into the pot.
  3. Add in all ingredients and boil until the chicken is cooked.
  4. Skim off the scum on the surface of the soup.
  5. Ready to serve.

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