Give the classic soup a healthy update!
200 grams vermicelli (sotanghon) noodles
400 grams chicken, (use breast part), sliced
1 liter water
2 cubed chicken bouillon cube
1/2 cup malunggay leaves (moringa)
Soak Sapporo vermicelli noodles (sotanghon) in warm water until soft, about 10 minutes; drain and set aside.
Heat oil in a pot over medium heat. Cook sliced chicken breast until meat turns white. Add water and Knorr chicken cubes. Mix until cubes dissolve, cover, and bring to a boil.
Season with salt and pepper. Add sotanghon and malunggay leaves, cover for 1 minute, and remove from heat. Serve immediately.
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