Step-by-step preparation:

Base (Broth): Boil vegetable broth from whole onion, carrot and garlic. Strain it so that it is transparent, and bring to a boil again.

Meat preparation: Cut the chicken fillet into thin strips. To make the meat tastier, you can lightly fry it in 1 tbsp. l. oil until white (this will “seal” the juices inside) and only then add to the soup.

Vegetable preparation: Cut the cabbage into very thin long strips. Remove the seeds from the chili pepper (if you do not want extreme heat) and chop finely.

Assembling the dish: Put the prepared chicken fillet and cabbage into the boiling strained broth. Add the rice noodles (or pasta). Cook over medium heat until the cabbage and noodles are cooked (usually 5–8 minutes).

Final stage (Seasoning): 2 minutes before turning off the heat, add chopped chili pepper to the pan and pour in soy sauce.

Taste balance: Taste the soup. If the soy sauce is not enough, add a pinch of salt. Thanks to the soy sauce, the broth will acquire a pleasant amber color.

Serving: Pour the soup into deep bowls and generously garnish with fresh herbs.

Enjoy!