1. Prepare chicken bones, ginger slices, onions, star anise, cabbage, tofu, mushrooms, carrots and bamboo shoots.

2. Wash the chicken bones, simmer in boiling water for 3 minutes to remove the blood, then put them in half a pot of boiling water, add ginger slices, scallion and star anise, and boil over high fire. After 10 minute, turn to low heat for half an hour until the soup is milky white.

3. Turn vegetables and tofu into pieces.

4. First, pour mushrooms, carrots and bamboo shoots into chicken soup, boil and pour in cabbage and tofu, cover and cook for 3 minutes.

5. Add salt and chopped green onion and mix well before cooking.