2. White vermicelli soaked in water and set aside.

3., Shiitake mushrooms, carrots are shredded.

4. Blanch the shredded carrots and mushrooms and set aside.

5. Add a little oil to the soup pot and fry the scallions and ginger.

6. Pour in the shredded cabbage and stir fry for a few minutes.

7. Add the right amount of water.

8. Cook for 5 minutes and then add carrot bean sprouts and mushrooms and continue to cook until.

9. Add salt.

10. Add a little pepper to taste.

11. Add the white vermicelli.

12. Cook the vermicelli to soften and add a little chicken essence.

13. Add the garlic cloves and drizzle with sesame oil and turn off the heat.

Tips

Blanch the carrots and mushrooms in the soup, you can remove some of the odor, so that the soup tastes better.