Chicken thigh (250 g, about 9 oz.) 1
Vienna sausages 4 links
Cabbage 1/4 head
Onion 1 bulb
Eringi mushrooms 1 package
Shimeji mushrooms 1 package
Broccoli 1/2 head
Del Monte Tomato Sauce 1 can
Soup base (veg/ chicken) 75 ml (2-1/2 oz.)
Water400 ml (1-3/4 US cups)
Cut the chicken thigh into bite-size pieces, and the cabbage into large chunks. Divide the onion into 1 cm (1/2 in.) half circles. Cut the eringi mushrooms in half and into wedges, then divide the shimeji mushrooms into bunches. Cut the carrot into 5 mm (1/4 in.) thick rounds, and break apart the broccoli as well.
Mix and heat (A) in a pot. When it comes to a boil, begin adding in the ingredients in order of hardest to softest.