Chicken Noodle Soup

Ingredients
400 g chicken bones
100 g leek
10 ml soy light
1 ml sesame oil
50 g noodles, boiled
50 g cabbage
50 g carrots
50 g spring onions
80 g onion
5 g seasoning powder
50 g celery
1/4 tsp white pepper powder

Method
Boil the chicken bones at low heat for 4 hours with vegetables.
Strain and keep aside.
Add shredded vegetables, season it and garnish with shredded vegetables, noodles and spring onions.
Add soy, seasoning powder, and sesame oil to finish.