Heat oil in a cooking pot.
Saute garlic, onion, and carrots.
Add the sliced chicken. Cook until the chicken turns light brown.
Pour the water into the pot. Let boil.
Add Knorr chicken cube. Stir. Cover the pot. Cook the chicken between low to medium heat for 15 minutes.
Add cabbage and miki noodles. Cook for 8 to 10 minutes.
Add scallions. Stir.
Pour the egg. Continuously stir to prevent the egg from forming.
Add 1/4 cup water to cornstarch and stir to mix. Pour it into the pot. Stir until the soup thickens.
Add salt and ground black pepper. Cook for 2 minutes.
Transfer to a serving bowl. Serve.
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