Seasoning: salt, pepper, chicken powder, sesame oil

Prepare two sauerkraut, clean with water, cut into two sections, then cut into thin julienne strips, and put into a pot.

Prepare a small pot, put in a small handful of vermicelli, pour boiling water and soak for three minutes to cook the vermicelli.

Prepare a small handful of spinach, wash and separate the leaves into a small pot.

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After the vermicelli is blanched, pour it into a colander to control the water, then pass it through cool water and set aside.

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Prepare two small green onions, wash and cut into chopped green onions, put into the pot.

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When all the ingredients are ready, we start the next step.

Boil water in a pot, add a tablespoon of salt and a little vegetable oil, which will increase the underlying flavor and brightness of the dish.

When the water boils, add the spinach leaves, blanch them for 15 seconds, then remove them and put them in a pot with the vermicelli.

When the water boils again, add the sauerkraut, blanch for a minute or so, pour out and control the water, and put them together in a pot.

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Another pot to add the right amount of water, add 3 grams of salt, 1 gram of chicken powder, 0.5 grams of pepper, turn on the heat to bring the water to a boil, and when the water boils, turn off the heat, pour the soup into a soup pot, sprinkle with a little green onion garnish, and then poured a little sesame oil to increase the aroma.

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Well, here, this light and nutritious and appetizing pickled cabbage and vermicelli soup is ready.